Preheat oven to 400°F. Using the tip of a sharp paring knife, sturdy metal skewer, or tines of a fork, poke several holes all around the squash. Place the squash in an oven proof baking dish, and place in the over. Roast for about an hour, or until the entire squash is soft to the touch. The skin will brown and blister in places, and that's okay.
For the sauce, roast the tomatillos, onion, garlic, jalapeño, and cumin seeds in another baking dish. Roast at 400° F for 20-30 minutes, or until everything is tender and simmering. When the tomatillo mixture is ready, put in the blender, along with the remaining sauce ingredients, and blend until it takes on a smooth consistency. Set aside until you are ready to use it. The jalapeños will mellow out and blend in over time.
When the squash is ready, remove it from the pan, and let sit on the counter until it becomes cool enough to handle, but not too cold. Slice the squash into thick slices, and gently peel away the skin from each slice of squash. The skin should come away fairly easily. If there are any seeds in the middle of each squash, you can gently scrape them out of the center of the slice using a fork. But about half of the squash will be solid squash all the way through.
To serve, place some of the sauce on a plate, and place a couple slices of squash on the sauce. Sprinkle with some pomegranate seeds, and then some pipitas. Sprinkle a little sea salt and fresh pepper on top before serving. You can also use the same assembly method and put together a platter to serve family style.
You can use great herbs to sprinkle on this for additional garnish are thyme, sage, parsley, rosemary, or marjoram.