Save to Pinterest Acorn squash halves roasted until tender, stuffed with deeply caramelized onions and melty Gruyere cheese, and finished with fresh herbs&a great vegetarian main perfect for any occasion
This dish has become a favorite in my household for its rich flavors and simple preparation
Ingredients
- Squash: 2 medium acorn squash, halved lengthwise and seeded, 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper
- Caramelized Onions: 2 large yellow onions, thinly sliced, 2 tablespoons unsalted butter, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon granulated sugar, 2 teaspoons balsamic vinegar
- Filling and Garnish: 1 1/2 cups Gruyere cheese, grated, 2 tablespoons fresh thyme leaves, plus more for garnish, 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper
- Prepare squash:
- Brush the cut sides of the acorn squash with olive oil. Season with kosher salt and black pepper. Place squash halves cut side down on the prepared baking sheet and roast for 35–40 minutes or until the flesh is fork-tender
- Caramelize onions:
- Heat unsalted butter and olive oil in a large skillet over medium-low heat. Add the sliced onions and kosher salt. Cook stirring occasionally for 30–35 minutes until the onions are deeply golden and soft. Sprinkle with sugar about halfway through to encourage caramelization
- Add vinegar and thyme:
- Stir in the balsamic vinegar and fresh thyme. Cook for 2 minutes, then remove from heat
- Turn squash and adjust oven:
- Remove squash from the oven and carefully turn cut side up. Reduce oven temperature to 375°F (190°C)
- Fill squash:
- Evenly distribute the caramelized onions among the squash cavities. Top each half with grated Gruyere cheese
- Bake:
- Return the filled squash to the oven and bake for 15–20 minutes or until the cheese is melted and golden brown at the edges
- Garnish and serve:
- Remove from the oven. Garnish with fresh parsley and additional thyme leaves before serving
Save to Pinterest This recipe always brings my family together, sharing smiles over every bite
Notes
Roast squash cut side down to concentrate sweetness and enhance caramelization. Caramelize onions slowly over low heat to avoid burning and bitterness. Grate cheese yourself for the best melting texture. Easily doubled for meal prep or gatherings. Pairs beautifully with a green salad or crispy sourdough toast. Use certified gluten-free cheese if needed
Required Tools
Chefs knife, Cutting board, Baking sheet, Parchment paper, Large skillet, Wooden spoon, Grater
Nutritional Information
Calories: 340, Total Fat: 19 g, Carbohydrates: 32 g, Protein: 12 g per serving
Save to Pinterest Enjoy this cozy dish at your next family dinner for a warm comforting meal
Recipe Questions & Answers
- → What is the best way to caramelize onions for this dish?
Cook sliced onions over medium-low heat with butter and olive oil, stirring occasionally, until golden and soft, adding sugar halfway to enhance sweetness.
- → Why roast the acorn squash cut side down?
Roasting cut side down concentrates the natural sugars and softens the flesh for a sweeter, more tender texture.
- → Can I substitute Gruyere cheese?
Yes, similar melting cheeses like Emmental or Comté can be used, but Gruyere provides a distinct nutty flavor and smooth melt.
- → How do fresh herbs enhance the dish?
Thyme and parsley add bright, aromatic notes that complement the rich sweetness of the onions and creamy cheese.
- → Is this suitable for gluten-free diets?
Yes, acorn squash and cheese are naturally gluten-free, but always verify the cheese label to ensure no additives contain gluten.