cut the kabocha into wedges and toss with avocado oil and salt

roast at 400f for 30–35 minutes, flipping halfway, until tender and caramelized at the edges

while the squash roasts, mix together the kewpie, curry powder, salt, pepper, lemon, milk, and garlic until smooth -- adjust seasoning to taste

to plate, spread the curry mayo on the bottom of a plate then layer the roasted kabocha on top

finish with pomegranate kernels for crunch and brightness, or drizzle with bulldog sauce