Instructions for the mint pomegranate pesto: In a small bowl combine the mint, pomegranate seeds, shallot, olive oil, pomegranate molasses, Parmesan, and lime zest.  Using a micro plane, grate the garlic into the mixture and stir to combine.  Season with salt and allow to stand at room temperature for 30 minutes. 

Instructions for the squash: Preheat oven to 425°.  Put the squash cut side down in a large roasting pan.  Add water, cover with foil and roast until the squash has softened, about 35 minutes.  Remove the squash from the oven, transfer to a platter and let cool.  Cut the cooled halves into thirds. Heat a large grill pan over high heat.  Drizzle the squash pieces with olive oil, turning to coat, and season with salt and pepper.  Cook until well charred, about 5 minutes. The pieces will release easily from the pan once they start to blacken. Turn the pieces over and cook on the other side for an additional 3-4 minutes.  Transfer to a serving platter, spoon the pesto over the top, and season with sea salt.  Serve warm.