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Glazed Squash with Walnuts and Thyme
By California Walnuts
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Delicious seasonal recipe for squash topped with crunchy walnuts. This smart choice uses 86% less saturated fat than a typical mashed winter squash recipe.
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.
“This salad is full of good stuff including cucumber, salty feta, briny olives, dill and California walnuts. It also includes a super easy dressing which can be bulked-up with extra flavors or kept totally low key with the classics like lemon juice and dried dill.” – Liz Schoch, Inspector Gorgeous
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