Balsamic Glazed Delicata Squash with Walnuts

I like to slice the squash thinly so that I can leave the peel on.  It gives it a nice contasting texture. 

• 1 delicata squash, halved lengthwise, seeds scooped out and sliced very thin into half moon shapes
• 1 T. balsamic vinegar
• 1 t. olive oil
• Salt and pepper
• 1 t. fresh rosemary, chopped
• ½ C. walnuts

Heat oven to 400 degrees.  Toss together all ingredients and spread out in one layer on a roasting sheet.  Roast for 10-12 minutes, tossing once.

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