Preheat the oven to 400°.Wash the brussels sprouts and acorn squash. Cut the ends off of the brussels sprouts and cut them in half. Chop the onion. Half the acorn squash and using a spoon remove the seeds. Place the squash on a cutting board cut side down slice into 1/4 inch sections.
Arrange the brussels sprouts, chopped onion and acorn slices on a sheet pan and drizzle with avocado oil, sprinkle with salt and pepper. Lightly toss the veggies to coat them in oil and seasoning. Bake for 15 minutes, flip and bake for another 10 minutes or until the veggies are tender.
As the veggies are cooking make the maple balsamic glaze in a small bowl by combining maple syrup, balsamic vinegar, orange zest, orange juice, salt and cayenne pepper.
Remove the veggies from the oven and drizzle with maple balsamic glaze. Return to oven and cook for another 5 minutes.
Place the hot (or warm) Maple Balsamic Brussels Sprouts and Acorn Squash on a serving platter, top with pomegranate and pumpkin seeds. Enjoy immediately.