Squash with Walnuts and Thyme

California Walnut Board
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 25 mins


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


  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.

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%