Soak the kombu in water for about 2 hours, until it is soft and pliable. To hydrate the kombu more quickly, use hot water.

Preheat oven to 325°F with the rack positioned in the center of the oven.

Use a sharp knife to carefully cut the squash in half lengthwise. Using a spoon, scoop out the seeds from the squash. Place the squash cut side down in a single layer on the sheet of kombu and wrap in aluminum foil, ensuring that the foil is crimped well and the “package” is airtight. Place the squash packet on a baking sheet and into the oven and bake for about 35 minutes, or until the squash is very tender. Timing will vary depending on the size of the squash. Be careful not to break or damage the squash as it will be very soft and delicate. The squash should not have a great deal of roasted color. Allow the squash to cool at room temperature.

While the squash is resting, prepare the guajillo chili oil by combining the dry chilies, 1 teaspoon of salt and neutral oil in a blender. Blend the oil and chilies on high speed for about 2 minutes, until the chilies are finely ground and begin to turn the oil red. Transfer the oil and chili mixture to a small saucepan over medium-low heat. Heat the chili oil just until it starts to bubble after about 4 minutes, being careful not to burn or over toast the chili oil. Remove the chili oil from the heat and allow the oil to infuse and come to room temperature before straining through a coffee filter over a fine-mesh sieve in a bowl. The strained oil should be bright red and fragrant. The oil will keep at room temperature for several weeks or months in the refrigerator.

Next, in a small saucepan combine the raw pumpkin seeds and chili oil and place over low heat. Very gently warm the pumpkin seeds, stirring every 2 minutes, until they become plump and begin to turn light brown. This may take about 12 minutes, being vigilant to not allow them to burn. Remove from the heat and transfer to a heatproof bowl to allow the seeds and oil to cool and infuse with flavor.

For the bee pollen seasoning, combine the bee pollen, Aleppo and smoked sea salt. Reserve to season the squash.

TO SERVE

The roasted squash is delicious served at room temperature; for added flavor, grill the skin side of the squash over medium-high heat to lightly char the squash skin and warm the natural sugars in the squash. If grilling, also cook the soft roasted sheet of kombu over the flames for about 2 minutes on each side and place the lime halves, cut side down, on the grill just until grill marks appear to use in your squash presentation.

In a wide serving bowl or rimmed plate, place the grilled kombu (if using) and top with the squash halves, cut side up. Season the squash generously with the bee pollen spice mix, then fill each of the pockets with spoonfuls of the toasted pumpkin seeds and chili oil. Next, squeeze the juice of the entire lime over the squash and top the dish with watercress sprigs, cilantro and basil leaves.