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Maple Ginger & Thyme Honeynut Squash

by | Feb 12, 2026

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Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favoruites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favourite culinary book: Salt, Fat, Acid, Heat. Favourite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."

Maple Ginger & Thyme Honeynut Squash

PREP: 15 MIN | COOK: 60 MIN | SERVES: 4–6

This simple, flavour-rich recipe brings together maple syrup, minced ginger and fresh thyme for a beautifully caramelised result. The honeynut squash turns tender and sweet in the oven, and the basting ensures every bite is infused with that warm, aromatic ginger–maple glaze. Cooking time will vary slightly depending on the size of your squash, but smaller to medium ones should cook evenly within an hour.

 

ingredients

  • 4 honeynut squash, halved with seeds removed
  • 1/2 cup olive oil
  • 1/2 cup maple syrup
  • 2 tablespoons The Ginger People® Minced Ginger
  • 1 teaspoon salt
  • 2 tablespoons fresh thyme, finely chopped
  • Flaky sea salt, for serving

 

directions

  1. Preheat oven to 200°C.
  2. In a medium-sized bowl, whisk together the olive oil, maple syrup, minced ginger, salt and thyme.
  3. Place the squash halves, cut side up, on a parchment-lined baking tray. Drizzle with half of the maple–ginger mixture and brush to coat evenly.
  4. Bake for 60 minutes, basting with more sauce every 20 minutes.
  5. Transfer to a serving dish, drizzle with the remaining sauce and finish with flaky sea salt before serving.
Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France – a few of her culinary favorites. She’s passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, “We’ll have what she’s having.”

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