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!
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 containerand refrigerated for 3-4days. ENJOY!