• Preheat the oven to 425 °F (220 °C).
• Line a baking sheet with aluminum foil or parchment paper.
• Grease the aluminum foil (or parchment paper) with olive oil
• Place the whole squash in the oven at 425 °F (220 °C) for 8 to 10 minutes, or until you pierce the skin and it goes through easily.
• Cut the Kabocha squash in half and scoop out the seeds.
• Lower the oven temperature to 350 °F (180 °C).

Steps for Roasted Kabocha Squash Halves

• Place the halves, cut side down, over the baking sheet and return to the oven.
• Roast for about 40 minutes at 350 °F (180 °C) or until a knife can be inserted, and it feel soft soft inside.
• Once out of the oven, turn it over and serve.

Steps for Roasted Kabocha Squash Wedges

• Place the halves, cut side down, over the baking sheet and return to the oven for 10 more minutes.
• Take the squash out of the oven and cut each half into wedges.
• Brush each wedge with some olive oil and sprinkle with salt.
• Lower the oven temperature to 350 °F (180 °C).
• Bake for 20 minutes, or until slightly charred on the edges and the flesh is soft. Everyone’s oven is a little different, so you want to start checking at this point. 
• Serve.