Preheat the oven to 400 degrees
On a sheet pan, combine the squash, poblano, garlic, ground cumin, 1 tsp chili powder, 1 tsp kosher salt, black pepper to taste, & olive oil. Roast at 400 for about 30 minutes, stirring occasionally, until the veggies are tender & lightly browned.
In a mixing bowl combine the red cabbage, red onion, scallions, 1 cup chopped cilantro, 1/2 tsp salt, pepper to taste & the zest & juice of 1 lime. Mix well; let sit to macerate.
Toss the pepitas with 1/2 tsp salt, 1 tsp olive oil & ½1/2tsp chili powder; spread on a baking sheet. Toast in the oven alongside the veggies, for about 6 minutes, until lightly crisp.