Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Place the squash cut side down on the baking sheet and roast until tender, 30-40 minutes.
Let the squash cool slightly, then scrape out the seeds and transfer the flesh to a large bowl. Toss with the chives, cilantro, oil, cumin, and a pinch of salt.
To make the black beans, In a large skillet, heat the oil and sauté the garlic until tender. Add the black beans, cumin, coriander, onion powder, salt and 2 cups of water. Bring to a boil then turn off the heat. Purée with an immersion or regular blender until smooth.
To serve, divide the squash and beans between plates. Top with salsa, sour cream, cotija cheese and pomegranate seeds. Serve with tortilla chips on the side.