Preheat the oven to 350°F (180°C).

Cut the kabocha squash into quarters. Remove the ends, seeds, and fibrous parts. Slice the flesh into pieces about 1/2 inch thick. You don't need to peel the skin—once cooked, it's edible and contains most of the squash's vitamins and nutrients.

Arrange the squash slices in a baking dish. Drizzle with olive oil and lemon juice. Sprinkle with Herbes de Provence and Sichuan pepper to taste. Bake for 30 minutes.

In a large bowl, beat the eggs. Add the cashew milk (or any plant-based milk you prefer) and whisk together. Season with green curry powder, salt, and Sichuan pepper.

Slice the bread into medium-thick slices. Cut each slice of pork belly or bacon in half. After the squash has baked for 30 minutes, remove the dish from the oven and let it cool.

Dip each slice of bread into the egg and milk mixture. In the baking dish, alternate layers of bread, 1 to 2 slices of squash, and half a slice of pork belly or bacon, repeating until the dish is filled.

Pour the remaining egg and milk mixture over everything. Sprinkle with shredded cheese and pumpkin seeds.

Bake for 20 minutes at 350°F (180°C). Top with freshly chopped parsley and serve.