Japanese pasta salad with roasted kabocha - hot for food

Ingredients

• 1 x 2 lb kabocha squash, cut into cubes
• 2 tbsp avocado oil (or other high-heat vegetable oil)
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp ground pepper
• 3 C dried orecchiette pasta
• 2 1/2 to 3 C stemmed and finely chopped lacinato kale (about 1 small bunch)
• 1 C fresh or frozen corn kernels
• 1 C finely chopped red onion
• 1/4 C finely chopped cilantro
• 1 x 5g pkg seaweed snacks, cut into strips
• 2 tbsp black sesame seeds
• 1/2 C vegan mayonnaise
• 2 tbsp mellow white miso
• 2 tbsp water
• 1 tbsp lime juice
• 1 garlic clove
• 1/2 tsp chili flakes