Adapted from the popular cookbook Spilling the Beans by Julie van Rosendaal and Sue Duncan, this salad is tasty and will make a stunning side dish on your Thanksgiving table, or a meal on its own! Both kabocha squash (aka Japanese pumpkin) or buttercup squash have thin, edible skins that don't need to be peeled before roasting. Butternut squash and acorn squash would also be delicious in this recipe.