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Roasted Maple Kabocha Squash

Make this easy roasted maple kabocha squash (Japanese pumpkin) as a side for your holidays meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 small kabocha squash washed and sliced ½ inch or 1 cm thick
  • 2 tablespoon olive oil
  • ½ teaspoon salt
  • Pepper to taste
  • Fresh thyme washed
  • ¼ cup maple syrup
  • ½ cup pomegranate seeds
  • ¼ cup pine nuts

Instructions
 

  • Pre-heat oven to 400 F (200 C).
  • Toss squash with olive oil, salt and pepper.
  • Layout squash in single layer on a foil-lined baking tray.
  • Sprinkle with some thyme.
  • Roast the squash for 30 minutes, flipping them over at the midpoint. The wedges are ready to eat when they’re slightly golden on the outside and soft on the inside.
  • Remove from oven and drizzle maple syrup over them.
  • Garnish with pine nuts, pomegranate seeds ad serve immediately.