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Glazed Squash with Walnuts and Thyme
Glazed Squash with Walnuts and Thyme
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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.

  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 25m
Vegetarian Chef Collection
Ingredients

2 medium acorn squash (about 3 lbs.)

2 tablespoons extra virgin olive oil

1/4 cup balsamic vinegar, divided

1/2 cup chopped California walnuts

2 tablespoons chopped fresh thyme

Sea salt and freshly ground pepper to taste

Directions
  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.

Nutrition

  • Calories: 150
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Monounsaturated Fat: g
  • Polyunsaturated Fat: g
  • Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 150 mg
  • Total Carbohydrate: 19 g
  • Dietary Fiber: 3 g
  • Protein: 2 g