Glazed Squash with Walnuts and Thyme

DESCRIPTION

Delicious seasonal recipe for squash topped with crunchy walnuts. This smart choice uses 86% less saturated fat than a typical mashed winter squash recipe.

Total Time
35 Mins
Serves
8
Meal
Dinner Lunch
Course
Side

Total Time

Prep Time
10 Mins
Cook Time
25 Mins
Total Time
35 Mins

Nutrition

Calories
130 cal
Total Fat
8 g
Polyunsaturated Fat
4 g
Cholesterol
0 mg
Sodium
5 mg
Carbohydrates
16 g
Dietary Fiber
2 g
Protein
2 g

Ingredients

  • 2 acorn squash, medium (about 3 pounds)
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup balsamic vinegar, divided
  • 1/2 cup California walnuts, chopped
  • 2 tablespoons thyme, fresh, chopped
  • Sea salt and pepper, freshly ground, to taste

Preparation

  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.
  2. Bake for 20 minutes; sprinkle with walnuts and thyme and cook for 5 minutes more or until squash is tender.
  3. Drizzle with remaining vinegar and season to taste with salt and pepper.