Squash with Walnuts and Thyme

California Walnut Board
  • Yield: 8 servings
  • Prep: 10
  • Cook: 25


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


  1. Preheat oven to 400F. 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.
  2. Toss with the olive oil and half the vinegar; spread in a single layer on a large baking sheet.
  3. Bake for 20 minutes; sprinkle with walnuts and thyme and cook for 5 minutes more or until squash is tender.
  4. Drizzle with remaining vinegar and season to taste with salt and pepper. 

Recipe Courtesy of Patty Mastracco, I Do Food.


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