While the squash is roasting in the oven, cut the rapini to bite-size pieces, thinly slice the garlic clove, and dice the shallot.
After the squash has finished roasting, take the pan or dish out of the oven, set the squash halves aside on a plate or tray, and dump out any excess water.
Place the same pan on the stove and bring to medium-high heat (if you used a casserole dish for roasting the squash, this will be your first time using a saucepan).
Put about 2 tbsp. of butter in the saucepan before putting the squash halves in face-down.
Allow the edges of the squash halves to caramelize in the pan for a couple minutes, adding more butter as needed.
Remove the squash halves from the pan and set them aside, covering with foil or a lid to keep them warm.
Put 2 more tbsp. of butter to the pan and heat until frothy.
Add the shallots and garlic and continue cooking until the butter starts to brown.
Add the rapini, vadouvan, sprouted wild rice, sea salt, and about 1 tbsp. of pumpkin seeds.
Saute for about a minute or until the rapini has cooked down. Once the rapini is almost done sauteing, pour in the sherry vinegar, maple syrup, and about 1 tbsp. of pomegranate seeds before turning the burner off.