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Preheat the oven to 425°F.
Halve the honeynut squash lengthwise and scoop out the seeds.
Lightly coat with olive oil and sprinkle with salt.
Arrange cut-side down on a lined baking sheet and roast for about 45 minutes, until very tender and the edges are caramelized.
In a small pan, combine the chopped pumpkin seeds, sesame seeds, and olive oil.
Toast over medium heat for 3–5 minutes, until lightly golden. Remove from the heat.
Add the chili flakes and grate in the garlic (it will sizzle).
Stir to bloom the spices for 15–30 seconds, then mix in the honey, vinegar, smoked paprika, and a pinch of salt.
Spoon the salsa macha over the roasted honeynut squash and serve.