Roast your acorn squash at 400 for ~50 minutes or until fork tender. Set aside and let it cool completely.
Combine the ingredients for your crust in a food processor. Add oats or oat flour, walnuts, almond flour and maple syrup and create a dough. You may want to add in 1-2 TBSP water depending on your crust consistency.
Press the crust dough into a muffin mold, there should be enough for ~12. You'll want the crusts to deep enough to support the filling after baking, your thumb for pointer finger will help mold them into small "bowls". Place into at 350 degree oven for 25 minutes. They should be golden.
While your crusts are baking, add 2 cups of the acorn squash flesh to your food processor. Add 1-2 tablespoons maple syrup depending on how sweet you like it! Lastly, zest 1/2 of an orange into the mixture and blend it up! Store in the fridge until your crusts are ready to be filled.
After your crusts have cooled, add in 1 dollop to each crust and top with pomegranate seeds and enjoy! Store in the fridge for ~4 days.