To roast kabocha squash, just place the whole squash on a baking sheet intact. Bake in a 350°F oven for 1 hour. Cool completely before handling. You can make this ahead of time and keep refrigerated for up to a week. When you are ready to use it, just split it open with a knife and use a spoon to scrape out the pulp and seeds. The seeds are edible. If you want to eat the seeds, you can wash the pulp away from the seeds, then roast the seeds in the oven until crisp.