Roasted Kabocha Squash

Ingredients:
1 kabocha squash
olive oil
salt
pepper

Preheat oven to 400F.

Kabocha squash skin is edible. So you can leave the skin on (the green skin contrasts nicely against the orange squash and has a pleasing chewiness), unless you need skinless squash (e.g. for a soup) or you don't like the skin. If you are de-skinning the pumpkin, do it before cutting.

Cut kabocha squash in half, and then into half moon pieces. Remove seeds. The seeds can be rinsed, and air dried for a day or two and eaten raw or toasted.

Cut squash into pieces can be as large or as small as you like (even roasting squash halves is ok); smaller pieces will cook faster.

Toss squash piece in olive oil, salt, and pepper. Spread out the pieces on a baking sheet; try to not have any pieces overlapping.

Bake until melting soft. For smaller pieces you will probably need to bake for 20-30 minutes. If you are roasting squash halves, it will probably take 1 hour.