Glazed Acorn Squash


This is adapted from a California Thanksgiving recipe given out at a nutritional seasonal gathering of foodies. It is a savory, low-calorie, delicious way to enjoy the fall bounty of acorn squash.


(Those items marked * are available at the Saratoga Farmers’ Market.)

2 medium acorn squash*

2 tbsp. extra virgin olive oil

¼ cup balsamic vinegar, divided

½ cup chopped walnuts

2 tbsp. chopped fresh thyme*

Sea salt and freshly ground pepper to taste

Optional: ¼ cup crumbled fresh goat cheese (chèvre or feta)*

(For a slightly different version, try using Ballston Lake Apiaries Saratoga balsamic-honey concentrate* and skip the fresh thyme.)



1. Preheat oven to 400 degrees.

2. Cut acorn squash in halves and scrape out seeds. Cut into ½ in thick slices, but do not peel. Toss with olive oil mixed with half the vinegar. Spread on baking sheet.

3. Bake for 15-20 minutes. Remove from the oven; sprinkle with chopped walnuts and thyme, and put back in oven for another 5 minutes or until squash is tender.

4. Drizzle with remaining balsamic vinegar; add salt and pepper to taste.

5. Serve warm with optional local fresh goat cheese (chèvre or feta) sprinkled on top.


A version of this market recipe appears in this week’s edition of Saratoga Today.