Roasted Kabocha with Maple Syrup and Ginger

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.

  • Total Time:
  • Servings: 8 to 10

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  • 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

How to make this recipe

  1. 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.

Contributed By Photo © John Kernick Published November 2016

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1091000 recipes/roasted-kabocha-maple-syrup-and-ginger 2016-09-26 Melissa Clark november-2016 recipes,roasted-kabocha-maple-syrup-and-ginger 1091000