Preheat oven to 350 degrees F. Arrange squash in a single layer on a lightly-oiled or parchmentpaper-lined baking pan. Sprinkle with 1/4 teaspoon black pepper. Bake for 35 minutes or until squash is tender and lightly browned, stirring every fifteen minutes. Remove from oven, keep warm.Water saute shallots until tender. In a small bowl, whisk together shallots, remaining 1/4 teaspoon pepper, balsamic vinegar, water and Dijon mustard.Place salad greens in a large bowl. Drizzle desired amount of vinegar mixture over greens; toss gently to coat. Arrange on serving plates, top with warm butternut squash and pumpkin seeds.