You are here: Home » Recipes » Squash with Walnuts and Thyme Squash with Walnuts and Thyme Recipe by California Walnut Board Yield 8 servings Prep 10 Cook 25 Enjoy this seasonal favorite without any of the excess fat and calories California Walnut Board PrintEmail Ingredients 2 medium acorn squash (about 3 lbs.)2 tablespoons extra virgin olive oil1/4 cup balsamic vinegar, divided1/2 cup chopped walnuts2 tablespoons chopped fresh thyme1 teaspoon sea salt1/2 teaspoon freshly ground pepper Instructions 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. 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. Recipe Courtesy of Patty Mastracco, I Do Food.