Squash with Walnuts and Thyme
- Yield: 8 servings
- Prep: 10 mins
- Cook: 25 mins
Ingredients
- 2medium acorn squash (about 3 lbs.)
- 2tablespoons extra virgin olive oil
- 1/4cup balsamic vinegar, divided
- 1/2cup chopped walnuts
- 2tablespoons chopped fresh thyme
- 1teaspoon sea salt
- 1/2teaspoon 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.
Nutritional Info *per serving
- Calories 130
- Glycemic Load 0
- Fat 8g
- Saturated Fat 1g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 4g
- Cholesterol 0mg
- Sodium 300mg
- Potassium 430mg
- Carbohydrate 14g
- Fiber 2g
- Sugars 1g
- Protein 3g
- Trans Fat 0g
- Vitamin A 8%
- Vitamin C 20%
- Calcium 6%
- Iron 10%