Place desired cheeses on board. Fit cheese to size of board, crumble various cheeses and save extra to add as board becomes scarce.
Slice pomegranate, save top. Spoon pomegranate seeds out of fruit into a small bowl. Preheat oven on roast at 450 degrees. Chop kabocha squash open, discard seeds. Chop into desired shape, add to a roasting pan. Drizzle coconut oil, massage into squash. Add sea salt and cinnamon to taste. Roast until golden brown with spots, about 20 minutes. Allow to cool. Arrange arugula sprigs onto board. Place honeycomb in middle of cheese board. Drizzle raw honey on small corners and on desired cheeses.
Arrange candied pecan nuts and tiny almond toast slices.