-Preheat your oven to 425 degrees.
-Peel and seed 1 large kabocha squash.
-Cut the squash into 1 inch thick wedges.
-On a rimmed baking sheet, toss the squash with the following:
3 TBS maple syrup
3 TBS extra virgin olive oil
1 TBS finely grated fresh ginger
6 thyme sprigs
½ tsp sea salt
-Arrange the squash in a single layer on a large baking sheet and roast for 20 minutes.
-Flip and roast for 20-30 minutes longer, until golden and tender.
-Discard the thyme sprigs.
-Transfer the squash to a serving platter and garnish with thyme leaves.