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.