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3-Ingredient Kabocha Squash Thanksgiving Recipe

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Looking for an easy Thanksgiving side dish that will wow your guests? This 3-ingredient kabocha squash Thanksgiving recipe is it!

Made with simple ingredients, it’s easy to make and has a delicious, unique flavor. Plus, this savory side dish is gluten-free, and can easily be made vegan and dairy-free too so everyone can enjoy it.

This roasted kabocha recipe is definitely one of my favorite healthy recipes for Thanksgiving last fall and I hope you give this recipe a try this year – you won’t regret it!

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What Squash is Best for Thanksgiving?

The best squash for Thanksgving will depend largely on your preference, but the most popular winter squashes include butternut squash, acorn squash, and kabocha squash.

They are similar in flavor profile (like sweet potatoes) and are good sources of fiber, potassium, and vitamin C.

Other good options for squash includes spaghetti squash and delicata squash.

Personally, we love this kabocha squash Thanksgiving recipe because it’s so easy and always a crowd-favorite.

What is Kabocha Squash?

Kabocha squash is a type of winter squash with dark green skin and orange flesh. It has a sweet, earthy, rich flavor and can be used in both savory and sweet dishes.

Kabocha Squash is often referred to as Japanese pumpkin. When roasted, it makes for the perfect addition to your Thanksgiving feast.

What is Kabocha Squash Good for?

Some benefits of kabocha squash include its high fiber content, vitamin A and C levels, and potassium levels.

Additionally, kabocha squashes are low in calories and have a sweet, nutty flavor.

The best part of kabocha squash is it’s also an incredibly versatile ingredient! Kabocha squash can be roasted, boiled, or mashed and is a great addition to soups, stews, or curries.

How to Cook Kabocha Squash

My favorite way to prepare kabocha squash is to roast it because it enhaces the natural sweetness of the squash.

This Thanksgiving kabocha squash recipe is one of my favorite roasted kabocha recipes to date. It’s also one of the best last minute side dishes because it requires just 3 ingredients.

Roasted kabocha squash makes for such a great side dish for the holiday table, or any weeknight meal!

Do You Eat the Skin of Kabocha Squash?

The skin of the kabocha squash is edible and has a slightly nutty taste.

Some kabocha squash recipes call for keeping the skin on.

But in this kabocha squash Thanksgiving recipe, we will be peeling off the skin (though you are welcome to keep the skin on too).

What You Need to Make Thanksgiving Kabocha Squash

  • 1 kabocha squash, skin peeled, seeds removed, & cut into 2-inch pieces
  • 2 tablespoons melted unsalted butter (or olive oil for vegan/dairy-free version)
  • sea salt & black pepper, to taste

Optional Ingredients

How to Make 3-Ingredient Kabocha Squash for Thanksgiving

  1. Preheat the oven to 425°F. Line a large baking sheet pan with parchment paper or grease with melted butter.
  2. In a large or medium bowl, mix together the kabocha squash cubes with melted butter or olive oil. Season with salt and pepper.
  3. Arrange the squash in a single layer on top of the prepared baking sheet. Optionally, drizzle some honey or maple syrup and add garlic cloves and rosemary on top of the squash.
  4. Roast for 15 minutes, then flip the squash cubes over. Roast for another 10-15 minutes until golden and tender. This dish is best eaten immediately, but you can keep leftovers in an airtight container and refrigerated for 3-4 days. ENJOY!

How to Store Leftover Kabocha Squash

If you have leftover roasted kabocha squash, make sure to let the squash cool to room temperature before storing them in an airtight container. Refrigerate leftovers for up to 3-4 days and reheat as needed.

Leftovers make for a wonderful addition to harvest grain bowls!

RELATED: The Ultimate Guide to Reheating Thanksgiving Sides

How Do You Cut a Kabocha Squash?

To cut a kabocha squash, the easiest way is to first cut off the top and bottom so it will stand flat on your cutting board. Cut the squash in half, then remove the seeds.

Using a sharp knife, slice the squash into thin pieces, then cut the slices into small cubes.

Can You Use Kabocha Squash Instead of Butternut?

Yes, and vice versa! You can use Kabocha squash and butternut squash interchangeably in most recipes.

Why is My Kabocha Squash Dry?

The most likely reason your kabocha squash is dry is that you didn’t use enough butter or oil. In this easy recipe, make sure the butter or oil coats the squash cubes on all sides before roasting.

Your squash may also be dry because you roasted the kabocha squash for too long or because the pan was too close to the heat (baking rack should be placed in the middle of the oven).

Is Kabocha Squash Inflammatory?

No. In fact, one study published in the Journal of Medicinal Food found that Kabocha squash had anti-inflammatory effects in human cells. 

However, as with any food, it is possible to experience inflammation after eating Kabocha squash if you are allergic or intolerant to it.

Looking for More Easy Thanksgiving Recipes?

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If you make this easy Kabocha Squash Thanksgiving recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!

3-Ingredient Kabocha Squash Thanksgiving Recipe

DWELL by Michelle
Looking for an easy Thanksgiving side dish that will wow your guests? This 3-ingredient kabocha squash Thanksgiving recipe is it!
Made with simple ingredients, it's easy to make and has a delicious, unique flavor. Plus, this savory side dish is gluten-free, and can easily be made vegan and dairy-free too so everyone can enjoy it. This roasted kabocha recipe is definitely one of my favorite healthy recipes for Thanksgiving last fall and I hope you give this recipe a try this year – you won't regret it!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Side Dish
Cuisine American, Japanese
Servings 4 servings
Calories 138 kcal

Ingredients
  

  • 1 kabocha squash , skin peeled, seeds removed, & cut into 2-inch pieces
  • 2 tbsp melted unsalted butter (or olive oil forvegan/dairy-free version)
  • sea salt & black pepper , to taste

Optional Ingredients

Instructions
 

  • Preheat the oven to 425°F. Line a large baking sheet pan with parchment paper or grease with melted butter.
  • In a large or medium bowl, mix together the kabocha squash cubes with melted butter or olive oil. Season with salt and pepper.
  • Arrange the squash in a single layer on top of the prepared baking sheet. Optionally, drizzle some honey or maple syrup and add garlic cloves and rosemary on top of the squash.
  • Roast for 15 minutes, then flip the squash cubes over. Roast for another 10-15 minutes until golden and tender. This dish is best eaten immediately, but you can keep leftovers in an airtight container and refrigerated for 3-4days. ENJOY!

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