Glazed Squash with Walnuts and Thyme

  • 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.


2 medium acorn squash (about 3 pounds)
2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar, divided
1/2 cup chopped walnuts
2 tablespoons chopped fresh thyme
1/2 teaspoon sea salt
-- Freshly ground black pepper


  1. 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.



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