Preheat the oven to 400°F.
(Optional, makes the squash much easier to cut) Microwave or steam the whole kabocha for 2-3 minutes to soften and make it easier to cut. Note 2
Cut the squash in half and use a spoon to scoop out the seeds and fiber inside. Cut the squash into 1-inch cubes (you can leave the outer skin on).
Add the kabocha and all the remaining ingredients (except for the lime juice and garnishes) to a bowl. Toss so that the kabocha pieces are coated evenly in the sauce.
Prepare a large baking sheet with some parchment paper.
Transfer the kabocha to the baking sheet in a single layer. Make sure to leave some space between the pieces to allow them to roast evenly and not steam.
Bake for 30 minutes, flipping the pieces halfway through baking. The kabocha should be tender, and both skin and flesh of the squash should be easily pierced with a fork.
Take the roasted kabocha squash cubes out of the oven and top with lime juice. Taste and adjust the seasoning to your liking.
Plate and optionally garnish with ingredients of your choice.