Place a piece of parchment paper in the bottom of the dish – this makes cleanup a snap!
Place the whole squash in the pan and place in the oven
Bake at 400º F for about one hour
The kabocha squash cooks faster than the butternut – it usually need only 1 hour or it will get really dry
When you can pierce it easily with a knife it is done and remove from oven
Carefully cut open and let cool
Remove seeds
Scoop out the meat into a bowl or jars or use serve immediately
You can add spices to it like cinnamon or nutmeg or pumpkin spices
To store for other recipes simply put it into a jar and refrigerate – it may also be frozen but it gets watery so that is not the best thing to do unless you are using it for soup – best to eat and use within 5 days