Preheat oven to 425°F (220°C).

Roast kabocha squash and sweet potato with oil and salt for 25 minutes, stirring halfway.

Mash roasted vegetables with red miso until smooth; cool to room temperature.

Boil 6 eggs for 3 minutes, then transfer to an ice bath for 10 minutes and peel.

Prepare flour, beaten eggs, and panko breadcrumbs in separate dishes.

Divide cooled squash mixture into 6 portions.

Flatten each squash portion into a patty using plastic wrap.

Wrap each boiled egg in a squash patty, ensuring it's completely encased.

Dredge each squash-enclosed egg in flour, then dip in beaten eggs, and coat with panko.

Heat vegetable oil to 350°F (175°C) in a Dutch oven.

Fry the eggs in batches until golden brown, about 2 minutes per batch.

Transfer fried eggs to a wire rack to drain.

Cut each egg in half, season with salt, and serve warm with Sriracha.