Maple Ginger Roasted Squash
This is an easy and quick way to give any winter squash a fresh flavor profile. You can even make this ahead and serve at room temperature.
3 pounds of peeled and seeded winter squash like butternut, acorn, or kabocha
3 tablespoons pure Vermont maple syrup
3 tablespoons extra virgin olive oil
1 tablespoon freshly grated ginger
1 tablespoon soy sauce
6 sprigs fresh thyme
1 teaspoon coarse salt
Preheat oven to 450 degrees
Peel, de-seed, and slice squash into 1" slices and place in a large bowl
Toss squash with maple syrup, olive oil, fresh ginger, soy sauce, thyme, and salt
Roast squash in a single layer on a rimmed baking sheet for 15 minutes. Turn baking pan around and roast for 15 minutes longer, until squash is tender and golden.
Discard thyme and place on a serving platter, garnish with fresh thyme leaves