Go Back
Thanksgiving Maple Pecan Roasted Kabocha Squash Recipe
Print Recipe
5 from 1 vote

Thanksgiving Maple Pecan Roasted Kabocha Squash Recipe

This easy and delicious Thanksgiving Maple Pecan Roasted Kabocha Squash Recipe combines tender, roasted Kabocha Squash with a flavorful Maple Rosemary Dressing and toasted chopped pecans for a show-stopping and healthy Thanksgiving treat!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Servings: 6

Equipment

  • sheet pans/ baking sheets
  • parchment paper
  • immersion blender or blender

Ingredients

  • 1 medium Kabocha Squash (about 3-4 lbs)
  • ¼ cup extra virgin olive oil (plus more as needed depending on size of squash)
  • sea salt and freshly ground black pepper, to taste
  • ½ cup pecans, chopped
  • microgreens for garnish (optional) 

Maple Rosemary Dressing: 

  • ¼ cup real Maple syrup
  • ¼ cup mayonaise (full fat recommended) 
  • ¼ cup extra virgin olive oil 
  • 2 cloves garlic, peeled and smashed 
  • 2 sprigs fresh rosemary 
  • 1 tablespoon apple cider vinegar (preferably organic) 
  • 1 tablespoon dijon mustard (or stone ground mustard) 

Instructions

  • Roast the Squash:
    1. Preheat oven to 425 degrees.
    2. Clean squash well, slice squash in half, and remove seeds and pulp. (Optionally- to make squash easier to slice, you can place it in the oven for 10 minutes, then slice).
    3. Slice into 1” half moons.
    4. Line 2 sheet pans with parchment paper.
    5. Toss the squash with olive oil, and season on both sides with salt and pepper. Assemble in a single layer across both sheet pans.
    6. Roast for 30-45 minutes, flipping halfway, until tender (time may vary depending on thickness of squash slices).
    Dressing/Topping:
    1. While squash roasts, make the garlic herb oil for the dressing.
    2. Add olive oil to a small saucepan, and add rosemary sprigs and peeled and smashed garlic.
    3. Heat over medium-high heat for 3-4 minutes.
    4. Turn off heat and remove from burner and allow to cool completely.
    5. Remove rosemary stems, and discard any charred garlic bits.
    6. Add the cooled oil, rosemary stems and garlic to a immersion blender cup or blender along with mayonaise, apple cider vinegar, mustard, and maple syrup. Blend until smooth and creamy. Refrigerate until ready to use.
    7. Add chopped pecans to a dry nonstick skillet over medium heat, ad toast, moving occasionally, for 3 -5 minutes. Remove to bowl until ready to assemble.
    Serving:
    1. Transfer roasted squash to a platter, and drizzle on dressing.
    2. Top with chopped pecans and micro greens.
    3. Serve additional dressing alongside for guests.