Roasted Kabocha Squash with Maple Syrup and Fresh Ginger

-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.