Step 1

Arrange a rack in the middle of the oven and heat the oven to 400°F.

Step 2

Using a chef’s knife, carefully trim the stem and pointy ends off 1 medium kabocha. Arrange the squash on a cut side and cut in half. Use a spoon to scrape out the seeds and pulp.

Step 3

Option 1: Roast halves. Arrange the halves cut-side up on a rimmed baking sheet. Drizzle evenly with 1 tablespoon olive oil and use your fingertips or a pastry brush to coat the flesh. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Roast until the squash is browned on the edges and fork or knife tender, 25 to 27 minutes.

Step 4

Option 2: Roast wedges. Cut into 1/2-inch-thick half moons. Place the pieces on a parchment paper-lined baking sheet. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat and arrange in a single layer. Roast until lightly browned on the bottom, about 15 minutes. Use a thin spatula to flip the squash. Roast until tender and caramelized, 10 to 12 minutes more.

Step 5

Option 3: Roast cubes. Peel the tough outer skin, then cut the flesh into 1-inch cubes. Place on a parchment paper-lined baking sheet. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat and arrange in a single layer. Roast until lightly browned on the bottom, about 15 minutes. Use a thin spatula to flip the squash. Roast until tender and caramelized, 10 to 12 minutes more.