Heat the oven to 220C, 200C fan, gas mark 7.
Halve the squash length-ways, scoop out the seeds, then slice into 2cm thick slices. Toss with the oil, honey and chilli flakes.
Arrange on a baking tray and roast for 30 minutes, turning the squash half way.
Make the dressing, mix honey with the balsamic vinegar, crushed garlic and olive oil.
Meanwhile cook the rice as instructed on the pack. Drain and toss with the onion, parsley and dried cranberries.
Arrange the rice mixture on a serving platter then top with the squash, cheese and pomegranate seeds. Drizzle over the dressing.