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In a mixing bowl, toss squash with salt. Let sit 5 to 7 minutes, then rinse. Pat dry and set aside.
Heat dehydrator to 135°F. Place licorice root on a sheet tray and dehydrate until brittle. Transfer to a food processor and pulse until a fine powder is achieved. Transfer to an airtight container and reserve.
Heat oven to 325°F. Place pistachios on a sheet tray and toast 5 minutes, or until fragrant. Transfer pistachios to a Vitamix blender. While blending, stream in coconut water until desired thickness is achieved. Season with lemon, salt, and shio koji. Transfer to an airtight container and reserve.
In a saucepan over medium heat, cook wine until reduced by half. Whisk in miso until just combined. Add a splash of heavy cream, then slowly whisk in butter. Continue cooking until the sauce begins to thicken. Once desired thickness is achieved, season with salt and lemon juice. Strain and keep warm.
Add pearls of finger limes to a small bowl, picking out seeds if needed. Set aside. Place 2 dollops Pistachio Purée onto a small serving plate. Top with Squash. Season with salt. Pour Miso Beurre Blanc over top, then drizzle with olive oil. Carefully arrange finger limes around the plate. Finish with a dusting of Licorice Root Powder.