Acorn squash is one of my favorites. It’s filling, delicious, and pretty to look at! Best of all – it’s easy to make. It goes perfectly with fresh thyme (one of my favorite herbs). I like to cut my squash on the thinner side so that it cooks faster and gets a little caramelized in the oven. There’s no butter in this dish but it definitely has a rich buttery flavor. The pistachios add a nice crunch and some color. You can cut the squash lengthwise along it’s ridges or horizontally to accentuate it’s pretty shape. Be sure to scoop out all of the seeds and fibers in the center with a spoon. As for fresh thyme: I like to remove the stems and sprinkle the thyme all over. I also like to save a few sprigs with the stems to garnish the dish. This is the perfect vegan side dish for a holiday meal. Let me know how it turns by tagging the @thefriendlyepicurean on Twitter, Instagram, and Facebook.
Acorn Squash with Pistachios and Thyme
- 2 acorn squash (seeds removed and cut into 1/4″ slices)
- 1/4 cup chopped raw pistachios
- 8 sprigs of fresh thyme (washed and dried)
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 tbs olive oil
- olive oil spray
DirectionsPreheat oven to 425F. Spray 2 baking sheets with olive oil spray and set aside. In a large bowl, toss squash with thyme, olive oil, salt, pepper, and garlic. Spread in a single layer on baking pans and bake for 20 minutes. Top with chopped pistachios and serve. Store leftovers in an airtight container in the fridge for 1-2 days.
- Approximate Calories per Serving: 190 cal