To make the miso squash:
1. In a blender, blend eggs, miso, vinegar, mirin, sake, and salt until smooth. Marinate squash in miso sauce overnight.
2. Heat a large cast-iron pan over high heat until smoking. Remove squash from marinade and brush off any excess marinade. Working in batches to avoid crowding the pan, sear each side of the squash until charred, about 30 seconds.
To make the pickled squash:
1. In a large bowl, combine vinegar and salt and stir to dissolve.
2. Combine squash and seasoned vinegar in a large resealable plastic bag, and let refrigerate overnight.
To make the hemp purée:
1. Combine 2 cups water and hemp seeds in a pressure cooker and cook on pressure 2 for 20 minutes. If you don’t have a pressure cooker, combine hemp seeds with 6 cups water in a large pot, and boil until seeds have split and most of the water has cooked off, about 45 minutes.
2. Put hemp mixture in a blender and blend until it reaches a porridge-like consistency, adding water if necessary. Pass through a medium wire strainer into a bowl and season with salt to taste.
To make the arugula oil:
1. In a blender (ideally a heavy-duty blender like a Vitamix), combine grapeseed oil and arugula and blend for 6 minutes.
2. Strain this oil through a coffee filter into a squeeze bottle. Let cool.
3. To serve: Place a dollop of hemp purée at the base of a bowl. Arrange slices of squash, folding some over to make ribbons, but layering different sizes and alternating between pickled and roasted squash. Finish with a squeeze of arugula oil.