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
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.
The squash can be made up to 6 hours ahead.