Preheat oven to 400 degrees. Line a baking sheet in foil. Start with the tip of your knifes in the center of the squash and cut in half lengthwise, using a rocking motion on the knife to get it through (don't try to yank out the knife though). If it won't go through, gently remove knife, rotate half and cut through the other side the same way. Push the halves apart with your hands. Using a spoon, scoop out the seeds and stringy flesh. Save seeds for roasting if desired. Cut each half into 3 wedges (lengthwise).
Melt coconut oil in microwave, toss with squash wedges. Season lightly with salt, then sprinkle generously with cinnamon. Bake for 30-35 minutes or until fork tender and browned in places.
Notes
Store Kabocha in a cool, dry, dark place. They can last up to several months. You can use any spices you want to season this squash with, or just basic salt and pepper. It's also good with a drizzle of maple syrup or brown sugar.
Options and tips for cutting the Kabocha squash:
-Bake the squash for about 10 minutes, then remove to cut and finish roasting- -Microwave squash partially, for ~4-5 minutes, then proceed to cut into wedges and roast -If possible, use a cleaver knife in a rocking motion -If squash is too stubborn, bake it whole for about 1 hour (prick it a few times with a knife first to let steam release), then cut, remove seeds and season per recipe.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/how-to-roast-kabocha-squash/