# What You Need:
→ Squash
01 - 2 medium acorn squash, halved lengthwise and seeded
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon ground black pepper
→ Caramelized Onions
05 - 2 large yellow onions, thinly sliced
06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon kosher salt
09 - 1/2 teaspoon granulated sugar
10 - 2 teaspoons balsamic vinegar
→ Filling and Garnish
11 - 1 1/2 cups grated Gruyere cheese
12 - 2 tablespoons fresh thyme leaves, plus extra for garnish
13 - 1/4 cup chopped fresh parsley (optional)
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the cut sides of the acorn squash halves with olive oil. Season with kosher salt and black pepper. Place cut side down on the prepared baking sheet and roast for 35 to 40 minutes until tender when pierced with a fork.
03 - Heat unsalted butter and olive oil in a large skillet over medium-low heat. Add sliced onions and kosher salt. Cook, stirring occasionally, for 30 to 35 minutes until deeply golden and soft, sprinkling sugar halfway through cooking to enhance caramelization.
04 - Stir in balsamic vinegar and fresh thyme into the caramelized onions. Continue cooking for 2 minutes, then remove from heat.
05 - Remove squash from oven and carefully turn cut side up. Reduce oven temperature to 375°F.
06 - Divide caramelized onions evenly among squash cavities. Top each half with grated Gruyere cheese.
07 - Return stuffed squash to the oven and bake for 15 to 20 minutes until cheese is melted and golden at the edges.
08 - Remove from oven and garnish with fresh parsley and additional thyme leaves before serving.
