Roasted Kabocha with Maple Syrup and Ginger

Name: Roasted Kabocha with Maple Syrup and Ginger
Total time: 45 min
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

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Total: 45 minutes

Servings: 9

Cost: $2.39 /serving

Author : Melissa Clark

Roasted Kabocha with Maple Syrup and Ginger

Ingredients

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3 pounds kabocha squash—peeled, seeded and cut into 1-inch-thick wedges3 tablespoons pure maple syrup3 tablespoons extra-virgin olive oil1 tablespoon finely grated peeled fresh ginger6 thyme sprigs, plus thyme leaves for garnishKosher salt

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Instructions

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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.