Kabocha is a Japanese variety of winter squash. Some people might call this a buttercup squash. This squash is popular for its strong yet sweet flavor and moist, fluffy texture, which is like chestnuts or sweet potato when roasted. Wash and cut half the winter squash. I am roasting the Acorn squash (little squash from the picture) and the kabocha squash (The bigger squash).
Sprinkle with lots of black pepper and tiny bit of salt on the cut side.
Then turn it cut side down. Bake in the oven on 450F for about 40 minutes.
This winter squash is very sweet and tender and super delicious.
I can eat it just like that or use it to make squash soup.
The roasted seeds is edible too and very tasty.