For the roasted pumpkin, drizzle the pumpkin wedges with olive oil.
Heat a griddle pan and chargrill the squash for 4-5 minutes, turning occasionally.
Place the pumpkin pieces onto a baking sheet, then transfer to the oven and roast for 6-8 minutes.
Meanwhile, for the curried butter, place the curry paste, lactose/dairy free butter, lemon juice and lactose/dairy free cream into a small saucepan and heat gently, stirring frequently, until the butter has melted and the sauce is well combined.
Drizzle the curried butter mixture over the baked pumpkin wedges, then return to the oven and bake for another five minutes, or until tender and lightly browned.
To serve, place the pumpkin wedges onto serving plates and sprinkle with the chives.