Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Place the maple syrup and half of the olive oil in the bottom of a medium mixing bowl and whisk together. Place the butternut squash cubes in the bowl, season with salt and pepper and toss together to coat. Lay the butternut squash out on the prepared baking sheet and bake for 35 minutes or until baked through and soft, and slightly browned.

Meanwhile, remove the seeds from the pomegranate. Rinse the mixing bowl used to season the butternut squash and fill with water. Slice the pomegranate into quarters and submerge it under the water and carefully remove the seeds. The seeds will sink to the bottom and the white flesh will rise to the top. Scoop out the flesh with a slotted spoon and then drain the pomegranates into a colander and set aside. Save 1/4 heaping cup of pomegranates and reserve the rest for future use.

Next, peel and spiralize the sweet potato, using Blade D. Place the noodles into a food processor and pulse until rice-like.

Place a large skillet over medium heat and add in the rest of the olive oil. Once oil heats, add in the sweet potato rice and season with salt and pepper. Stir and cook for 1 minute. Cover the sweet potato rice and cook for 5 minutes, uncovering to stir occasionally and then let cook for 3 more minutes, uncovered, or until sweet potato rice reaches your preferred rice-like consistency. Stir in the goat cheese, remove from heat and add in the butternut squash.

Divide the sweet potato into bowls and top pomegranates.