Preheat oven to 375°F and line 2 baking sheets with parchment paper. Remove seeds from both delicata and acorn squash, cut into •••-inch-wide slices. Toss with 2 tablespoons coconut oil on 1 baking sheet, and cook for 1 hour, flipping halfway. 

De-stem green chard, pat dry and tear into bite-size pieces. Toss with 1 tablespoon coconut oil on second baking sheet; salt and pepper to taste. Cook for 5 minutes, or until crisp. 

In a small bowl combine orange peel flakes, maple syrup, mirin, sesame oil and white miso. Whisk until smooth; set aside. 

In a separate bowl mix together Greek yogurt, orange zest and orange juice. Set aside. 

Once squash has finished cooking, brush topsides with miso mixture and broil for 5 minutes. 

Plate a bed of the crisp greens, followed by the miso squash; garnish with Greek yogurt and pomegranates.