Roasted Kabocha with Maple Syrup and Ginger

5.0
(1)

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. Slideshow: More Squash Recipes 

Roasted Kabocha with Maple Syrup and Ginger
Cookbook author Melissa Clark likes sweetening up slices of roasted winter squash, 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 a delicious 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. Photo: John Kernick
Total Time:
45 mins
Yield:
8 to 10

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

Directions

  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.

Related Articles