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–+ servings

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 3 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine American, Japanese
Servings 4 servings
Calories 138 kcal

Equipment

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!

Nutrition

Calories: 138kcal
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