Preheat the oven to 400°F. Line a baking sheet with parchment. Lay the squash pieces on the parchment, peel side down. In a small bowl, whisk together the maple syrup, tamari, olive oil, salt and pepper. Brush this mixture on the squash (flesh parts; not the peel). Slide the tray into the oven and roast until the squash is tender, about 40 minutes.
Meanwhile, slice the brussels sprouts very thin into shreds. Toss them into a medium bowl with the sliced scallion, and chopped dill. In a blender, combine the cashew butter, dijon mustard, clementine juice, fresh turmeric, and olive oil. Season the mix with salt and pepper and blend on high until the mixture is totally smooth and incorporated, adding splashes of water if necessary. Pour ⅓-½ the dressing onto the brussels sprouts mixture and toss to coat. Sprinkle the sesame seeds on top and gently toss again. Set aside.
Heat the tablespoon of olive oil in a medium sauté pan over medium heat. Add the ginger and sliced scallions and stir until ginger has softened a bit, about 1 ½ minutes. Add the cooked rice to the pan and stir to coat in the ginger scallion oil. Keep stirring and sautéing until the rice is warm, about 3 minutes. Season mix with salt and pepper.
Lay the squash slices in two shallow bowls/plates. Top the squash with the ginger scallion rice. Divide the brussels slaw among the two plates and garnish with extra turmeric dressing and pomegranate seeds. Serve warm.