If needed, soften kabocha squash in the microwave first. Cut a few slits in the skin then microwave for about 4 minutes. Carefully remove the squash from the microwave and slice in half from stem to bottom. Turn each half flesh side down and cut into wedges. Remove the seeds from each wedge with a spoon. Peel the skin with a paring knife or swivel peeler. Finally, cut each wedge into cubes. See my YouTube video on how to cut kabocha for more tips.