Preheat the oven to 400 F with the rack in the middle.
Like all winter squash, kabocha takes a sharp knife to cut.
Cut In half.
Scoop out the seeds and cut the squash into thin wedges. Toss with olive oil, salt and pepper.
Place the squash in a single layer on a baking sheet and pop it in the oven.
Roast the squash for 30 minutes, flipping them over at the midpoint. You may want to add 5-15 minutes depending on your oven.
You'll know they're done when they're golden around the edges and are completely fork-tender