Preheat the oven to 400 degrees F. Line a baking sheet (or 2!) with parchment paper.
Place the squash on the sheet(s) so they are not overlapping. Drizzle with olive oil. As a note, I like to keep the peel on both of these squash because they are so chewy and delicious when roasted! Sprinkle the squash with salt, pepper and nutmeg. Roast for 35 to 45 minutes, until golden and caramely.
While the squash is roasting, rinse the quinoa in a fine mesh strainer. Leave a bit of the water in with the quinoa and place the quinoa in a skillet. Heat it over medium-low heat. Cook, stirring and tossing often, until the quinoa becomes fragrant and pops – and also turns golden if you’re using white quinoa – it will take about 5 to 6 minutes.
Place the butter in another skillet over medium-low heat. Once melted, whisk constantly until brown bits appear on the bottom - about 5 to 6 minutes. Remove the butter from the heat immediately and pour it into a bowl so it doesn't burn.
As soon as the squash is finished roasting, drizzle it with the brown butter to serve. Top with the fresh rosemary, the pomegranate arils and cover in the toasted, crunchy quinoa. Serve!