Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius.

Cut the kabocha squash into thick wedges and remove any seeds (like how you would with a pumpkin).

Place the kabocha squash wedges skin-side down on a baking tray as you cut.

Lightly brush olive oil over each wedge and sprinkle with your choice of salt.

Bake until wedges are fork-tender, approximately 35-40 minutes.