Kabocha Squash Roasted with Maple Syrup

By Marlenew

Ingredients

• 3 pounds kabocha squash—peeled, seeded and cut into 1-inch-thick wedges
• 3 tablespoons pure maple syrup
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely grated peeled fresh ginger
• 6 thyme sprigs, plus thyme leaves for garnish
• Kosher salt

Preparation

Step 1

How to Make It

Step

Preheat the oven to 450°. On a rimmed baking sheet, toss the squash wedges with the maple syrup, olive oil, ginger, thyme sprigs and salt. Arrange the squash in a single layer and roast for 15 minutes. Flip and roast for 15 minutes longer, until golden and tender. Discard the thyme sprigs. Transfer the squash to a serving platter and garnish with thyme leaves.