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If I were to do this, I'd be inclined to take cues from double cooked fries -- Cook them (parboil, in the oven, or even frying) at a lower temperature until they're cooked through (so a knife or skewer inserted comes out easily), but not browned. Let them cool, bag them up, and refrigerate them. On the day that you're going to be serving them -- preheat ...


I'd roast them up a day before, put them in the freezer and reheat on thanksgiving.


From just reading looks like you got lucky as sites suggested the Hokkaido squash could be sweet ( e.g "The golden flesh of Blue Kuri is sweet and can be used in dessert recipes as well as in savory/sweet side dishes" Read more at Gardening Know How: What Is A Blue Hokkaido Squash: Learn About Blue Kuri Squash Care

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