Maple, thyme, and seasonal squash are roasted together to make a beautiful side dish. Perfect for the holiday table! Plus, this recipe is naturally vegan and gluten-free.
Preheat oven to 400 degrees. Cut squash into wedges (see pictures above for step by step cutting directions). Toss squash wedges with olive oil, maple syrup, thyme, and salt.
Place squash wedges on a large baking sheet lined with parchment paper. Place baking sheet in middle rack of oven.
Roast for 20 minutes, then flip squash over and roast for another 20 minutes. Then, move baking sheet to top rack and broil squash on high for 1-2 minutes to caramelize the tops.
Remove from the oven and sprinkle with chopped walnuts and more thyme as desired.
Notes
Store any leftovers in an airtight container in the fridge for up to 4 days.*If you are using delicata squash, you will want to use two of these since they are a smaller squash.