Roasted Squash Salad

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1 small acorn squash (preferably 1 pound), seeded

1 small butternut squash, peeled and seeded 

1/4 kabocha squash, seeded 

2 teaspoons honey 

1/4 cup olive oil, divided 

Kosher salt and freshly ground black pepper

1 cup Brussels sprouts 

1/4 cup pepitas 

2 tablespoons pumpkin seed oil 

2 tablespoons lemon juice 

4 cups arugula leaves 

1 tablespoon pomegranate seeds 

Shaved Parmesan cheese, for garnish