Roasted Honeynut Squash With Cottage Cheese and Chili Crisp

Name: Roasted Honeynut Squash With Cottage Cheese and Chili Crisp
Ingredients: ⅓ cup raw pumpkin seeds (pepitas); 1 large shallot, thinly sliced into rings; ¼ cup unseasoned rice vinegar or white wine vinegar; 1 tsp. sugar; 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more; 4 honeynut squash (2½–4 lb.), trimmed, halved lengthwise, seeds removed; ¼ cup vegetable oil; Freshly ground pepper; 1 garlic clove, finely chopped; 1½ cups whole-milk cottage cheese; Chili crisp and coarsely chopped mixed tender herbs (such as cilantro, dill, basil, and/or mint; for serving)