This recipe takes 45 minutes to complete and serves 8 to 10 people.
Cookbook author Melissa Clark likes giving slices of roasted winter squash a little wake-up, so she roasts them with maple syrup, olive oil, fresh ginger and thyme. It’s a simple idea, but the combination of flavors highlights the squash in the best possible way. Another bonus: The recipe can easily be made ahead and served at room temperature. If you have a silicone baking mat, use it here to make cleanup a cinch.
- 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
How to Make It
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.
The squash can be made up to 6 hours ahead.