Cut off the top (but save it), then mix together 1 Tbsp chopped fresh sage with 2-3 Tbsp butter and use your fingers to rub this all over the inside of the squash. Sprinkle the inside of squash generously with salt & pepper, then replace the top, rub the outside of the squash with a little oil (to prevent the skin from burning)
Roast it on a foil-lined baking sheet at 425 for about an hour, or until the squash is tender when you poke it with your finger.
Remove the top, take a big scoop out of the inside, and eat it.
Recipe by Eating Made Easy at https://eating-made-easy.com/what-to-do-with-kabocha-squash/