Heat a large skillet (not aluminum) to medium high heat and add 3 oz olive oil. Add onion, season with salt and sauté until transparent. Toss in minced garlic.

Add squash and carrot juice with honey and slowly simmer adding water as needed until squash is tender. Do not add too much water or the mixture will become soupy.

Once the squash is soft but still holding its shape stir in fennel pollen, fronds and butter.

Garnish with pomegranate, blue cheese and pecans.