Preheat the oven to 375°. Prick the squash all over with a fork, and arrange on a foil-lined rimmed baking sheet. Roast until very tender, about 1 hour 20 minutes.
Using a spoon, break the squash into 5 or 6 large wedges, and remove and discard the seeds and stringy flesh. Keep the squash on the baking sheet, flesh sides up, and drizzle with 1 tablespoon oil. Season with salt and pepper.
Turn on the broiler. Broil the squash until crisp and golden in places, 5 to 7 minutes more.
Meanwhile, in a small skillet, combine the pepitas and 1 tablespoon oil, and cook over medium-high heat, stirring constantly, until light golden, about 3 minutes. Stir in the honey and chili powder, and continue to cook and stir, 30 seconds more. Place pepitas on a paper towel-lined plate; season with salt, and let cool.
In a small saucepan, bring 1 1/2 cups water to a boil. Add the rice and a large pinch of salt. Return to a boil. Cover, reduce heat to low, and simmer until tender, 20 to 25 minutes. Drain well, and transfer rice to a large bowl.
Add the pepitas, parsley, lime juice and zest, remaining 2 tablespoons oil, and pomegranate seeds to the bowl of rice; toss to combine. Season with salt and pepper.
Transfer the roasted squash to a serving platter, and spoon the rice mixture over the wedges. Drizzle any extra juices from the bowl over the top.
Recipe by Laura Rege.