Baked Kabocha

Slice the Kabocha up pretty thin (and it makes A LOT) with the skin and all, lay them flat on a baking sheet, drizzle in olive oil and bake on 425-450 for 15-20 minutes.
The minute you pop them out of the oven, sprinkle them with salt and voila, crispy on the outside, soft on the inside kabocha.
GREAT PALEO SNACK