This is an old standby of mine.
Heat your oven to 425 F. Take a small kabocha pumpkin and slice into segments (no more than 1.5″ at the widest part), then scrape out the guts – no need to peel as the skin is totally edible and delicious when roasted. Toss with a generous amount of canola oil, a good shaking of paprika and rosemary, plus some garlic powder (or, if you’re not as lazy as I am, toss minced garlic in about 10mins before the pumpkin is cooked) and salt/pepper. Lay out in one layer on a baking tray/roasting pan and bake till tender and golden (about 30mins).
Serve with salad.