Preheat your oven to 425 °F (218 °C). Prepare a small to medium baking sheet by lining it with foil or parchment paper, or use a non‑stick bare sheet. If you use bare or foil, lightly brush with oil (not needed if you use parchment).

Cut off the top and bottom ends of the kabocha squash so it has flat surfaces.

Cut the squash in half from stem to tip. Scoop out the seeds and stringy bits.

Place one half flat‑side down, stem side up (or down), then slice downward in a circular motion to make 1‑inch‑thick wedges (similar to melon slices). Repeat with the other half.

Arrange the squash wedges in a single layer on your prepared baking sheet, making sure they don’t touch. This gives proper browning. If using bare sheet or foil, brush the pan with extra oil before adding squash.

Drizzle the squash slices with olive oil on both sides. Then sprinkle both sides with garlic powder (if using), sea salt, and black pepper.

Roast in the oven for 25‑30 minutes, flipping the wedges halfway through, until the squash is tender and the edges are nicely browned.

Serve immediately and enjoy!