Cut squash in half lengthwise and scoop out flesh and seeds. (Note: don’t bother roasting the kuri squash seeds, they are pretty tough and bitter, though you may want to save the seeds to plant in the garden next year. If you are using seeds as a garnish, use pumpkin seeds instead). Place the squash halves in a large roasting pan and add about an inch of water to the pan. Season the squash halves with salt and white pepper. Cover with foil and bake in the oven for 60-90 minutes, or until soft. Cool and scoop out the flesh.