Ingredients
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3 pounds kabocha squash—peeled, seeded and cut into 1-inch-thick wedges
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3 tablespoons pure maple syrup
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3 tablespoons extra-virgin olive oil
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1 tablespoon finely grated peeled fresh ginger
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6 thyme sprigs, plus thyme leaves for garnish
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Kosher salt
Directions
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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.
Make Ahead
The squash can be made up to 6 hours ahead.