You are here: Home » Recipes » Glazed Squash with Walnuts and Thyme Glazed Squash with Walnuts and Thyme Recipe by California Walnut Board Yield 8 servings With fall and winter written all over this seasonal recipe, this smart choice uses 86% less saturated fat than a typical mashed winter squash recipe. PrintEmail Ingredients 2 medium acorn squash (about 3 pounds)2 tablespoons extra virgin olive oil1/4 cup balsamic vinegar, divided1/2 cup chopped walnuts2 tablespoons chopped fresh thyme1/2 teaspoon sea salt -- Freshly ground black pepper Instructions Preheat oven to 400°F. Cut acorn squash in half (cutting through the stem end) and scrape out seeds. Cut into 3/4-inch thick slices and place in a large bowl. Toss with the olive oil and half the vinegar; spread in a single layer on a large baking sheet. Bake for 20 minutes; sprinkle with walnuts and thyme and cook for 5 minutes more or until squash is tender. Drizzle with remaining vinegar and season to taste with salt and pepper.