Prepare the Kabocha Squash:

1. Steam or boil the cubed kabocha squash until soft (about 10-15 minutes).
2. Drain and transfer the cooked squash to a bowl.
3. Stir in the nutritional yeast, salt, black pepper, onion powder, and garlic powder.

Shape the Croquettes:

1. Divide the mashed squash mixture into small portions and shape them into round or oval patties. Set them aside on a plate.

Coat the Croquettes:

1. Set up a breading station with three separate bowls: one with cornstarch, one with plant milk, and one with panko breadcrumbs.
2. Dip each croquette into the cornstarch, shaking off any excess.
3. Then, dip it into the plant milk, and finally, coat it with panko breadcrumbs, pressing gently to ensure the crumbs adhere to the croquette.

Fry the Croquettes:

1. Heat about 1/2 inch of oil in a large frying pan over medium heat.
2. Once the oil is hot, gently add the croquettes in batches and fry for about 2-3 minutes on each side, or until golden brown and crispy.
3. Remove the croquettes from the pan and place them on a paper towel-lined plate to drain excess oil.

Make the Tonkatsu Sauce:

1. In a small bowl, mix together the ketchup, vegan Worcestershire sauce, soy sauce, date syrup, and a splash of water to thin the sauce to your desired consistency.

Serve:

1. Serve the crispy Kabocha Korokke hot, drizzled with the Tonkatsu sauce or with the sauce on the side for dipping.
2. Enjoy as an appetizer or side dish!