Save Acorn squash halves roasted until tender, stuffed with deeply caramelized onions and melty Gruyere cheese, and finished with fresh herbs —a comforting, gourmet vegetarian main perfect for any occasion.
This recipe has become a favorite in my home for its rich flavors and ease of 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:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast 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:
- Meanwhile, 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.
- Prepare Squash:
- 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:
- Remove from the oven. Garnish with fresh parsley and additional thyme leaves before serving.
Save This dish always brings our family together around the table with warm smiles and full hearts.
Notes
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.
Allergen Information
Contains dairy (butter, Gruyere cheese). Naturally gluten free check cheese labels to confirm. Vegetarian friendly.
Nutritional Information
Calories 340 Total Fat 19 g Carbohydrates 32 g Protein 12 g per serving.
Save This recipe is sure to impress with its layers of flavor and comforting textures.
Kitchen Tips & Answers
- → How do I caramelize onions properly?
Cook sliced onions slowly over low to medium-low heat, stirring occasionally, until they turn deep golden and soft, usually about 30-35 minutes. Adding a pinch of sugar halfway can enhance caramelization.
- → What is the best way to roast acorn squash?
Brush squash halves with olive oil, season, and roast cut side down on a baking sheet at 400°F for 35-40 minutes until tender and fork-ready.
- → Can I prepare this dish ahead of time?
Yes, you can caramelize onions and roast squash in advance. Assemble and bake just before serving to keep the cheese melted and fresh.
- → What cheese works well with roasted squash?
Gruyere cheese melts beautifully and adds a creamy, nutty flavor that complements the sweet squash and caramelized onions perfectly.
- → How do fresh herbs enhance this dish?
Fresh thyme and parsley add a bright, aromatic finish that balances the sweetness of the squash and depth of the onions for a well-rounded flavor.