Cut into ½-3/4 inch slices or wedges with the large side up to 1 inch.
Place on a lightly oiled baking sheet. Drizzle with oil, season with salt and pepper.
Bake 25-35 minutes, depending on the thickness you cut the squash. You should be able to easily pierce them with a fork and there will be a light browning. The crispy edges are the most delicious!
Use a very sharp knife to cut the squash.The skin of kabocha squash is edible.If you are interested in seasoning with more than salt & pepper, kabocha squash is often seasoned with maple syrup and/or cinnamon.Roast ½-3/4" thick kabocha squash slices at 400F for 25-30 minutes. If you cut the slices thicker than ¾", it will take longer to cook depending on the thickness you sliced them, ~5-10 minutes longer. If you cut them thinner than ½", they will need more oil to prevent sticking to the pan.