Squash with Walnuts and Thyme

  • Yield 8 servings
  • Prep 10
  • Cook 25

Enjoy this seasonal favorite without any of the excess fat and calories

California Walnut Board


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