I like to slice the kabocha and in half and roast it at 350º cut-side down on a parchment lined baking sheet until I can pierce the skin with a knife, which in my oven is about 30 minutes. I store any leftover squash in the refrigerator and slice the amount I need as I go. once roasted it's easy to scoop the seeds out, and then scoop the squash out of the skin.
Extra roasted kabocha is great cold with a sauce made with tahini, tamari, maple, and a bit of miso diluted in hot water.
This recipe serves 2
1/2 a kabocha squash - roasted
1 Tablespoon olive oil
1 medium shallot - peeled and quartered
1 teaspoon mustard seeds
1/2 teaspoon horseradish
1 teaspoon Kosher salt
1 cup chickpeas
4 cups of water
Heat the oil in a medium sauce pan until it starts to shimmer. Ass the shallots and mustard seeds, stir and cook for 1 minute. Add the chickpeas, squash, horseradish and water. Simmer for 30 minutes. Cool a bit and then blend until smooth.