Prep and fry sage and set aside. You can learn how to fry sage here.
Next scrub the outside of the Kabocha squash and with a very sharp knife and someone who has some strong hands, carefully cut it in half and scoop out the seeds.
Lay the squash haves on their flat side and again with a sharp knife and a strong person, cut them into wedges.
Place squash on a foil lined baking sheet and drizzle with melted coconut oil, salt, pepper, curry and dust the top with brown sugar.
Roast in oven at 400 degrees Fahrenheit for a total of 30 minutes. Turn wedges over half way through.
When done, top with freshly grated Parmigiano and fried sage.