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Preheat the oven to 400F (204C). Coat the squash with the oil. Season the slices with cayenne pepper or cinnamon. Roast the squash in the oven for 30-35 minutes. Let the squash cool and serve.
Place the slices of kabocha squash evenly apart on a baking sheet. Turn your oven to 400F (204C) to start the preheating process. You can use a metal or glass baking sheet. A preheated oven will ensure an even cook in your squash. Sprinkle 2 tablespoons (30ml) of olive oil, avocado oil, or melted coconut oil on top of the slices of squash. Coat the slices evenly, making sure to get the oil on both sides. You can smooth the oil on the slices with a pastry brush or your fingers. If you want savory and spicy flavors in your squash, use cayenne pepper. If you want sweeter tasting squash, sprinkle the slices with cinnamon instead. The oil will help the spices stick to the slices of squash. Flip the slices after they have cooked for 15 minutes so that both sides cook evenly. Once the squash is finished cooking, poke it with a fork. The flesh should be soft. Remove the cooking sheet from the oven and let it sit at room temperature for 5 minutes. You can then eat the slices with a fork or with your hands. Wear oven mitts when you remove the squash from the oven. You can store the squash in an airtight container for up to 4 days in the refrigerator.