Rinse and dry the delicata squash. Slice into 1/4 inch thick rings keeping the skin. Scoop out any flesh and seed in the center of the rings with your hands or with a spoon. Arrange them flat on a baking sheet.
Drizzle olive oil over it and sprinkle salt, pepper and ancho chile powder over it. Toss and arrange flat again.
Bake for about 30 minutes until soft yet firm.
Heat the 1 tbsp oil and fry the sage leaves over medium heat until crispy. Drain with a spoon and take out.
Cool the roasted delicata squash and move to a serving plate. Top with goat cheese crumbles, pomegranate arils and crispy fried sage.