1-To get started, preheat your oven to 425°F (220°C) and warm the whole kabocha squash for 10 minutes to make it easier to handle. First, line your baking sheets with parchment paper for easy cleanup and even roasting. Carefully slice the squash in half vertically, scoop out the seeds, and then cut it into 1½-inch slices for uniform cooking.

2-Next, arrange the slices on the prepared baking sheets. Drizzle them with 2 tablespoons of olive oil and sprinkle with sea salt and freshly ground black pepper to bring out the flavors. Roast in the oven for 25 to 30 minutes, flipping the slices halfway through, until they turn golden and tender. For more tips, check out our banana bread coffee cake recipe which shares ideas for simple roasting techniques.

3-Once done, remove the squash from the oven and let it cool slightly. Serve by arranging the slices on a platter, drizzling with sesame ginger dressing, and garnishing with 1/4 cup chopped scallions, sesame seeds, and microgreens for a fresh twist. If you like, roast the seeds separately by cleaning and drying them, then tossing with a bit of olive oil and sea salt before roasting at 300°F (150°C) for 35 to 45 minutes until crisp. This step adds extra crunch and makes the meal even more enjoyable for party hosts.