Roasted acorn squash stuffed with caramelized onions, melted Gruyere, and fresh herbs for a savory main.
# What you'll need:
→ Squash
01 - 2 medium acorn squash, halved lengthwise and seeded
02 - 2 tablespoons olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon ground black pepper
→ Caramelized Onions
05 - 2 large yellow onions, thinly sliced
06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - ½ teaspoon kosher salt
09 - ½ teaspoon granulated sugar
10 - 2 teaspoons balsamic vinegar
→ Filling and Garnish
11 - 1½ cups Gruyere cheese, grated
12 - 2 tablespoons fresh thyme leaves
13 - ¼ cup chopped fresh parsley, optional
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush cut sides of acorn squash with olive oil, season with kosher salt and black pepper, then place cut side down on baking sheet and roast for 35 to 40 minutes until fork-tender.
02 - 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 onions are deeply golden and soft, adding sugar halfway through to enhance caramelization.
03 - Stir in balsamic vinegar and fresh thyme, cook for 2 more minutes, then remove from heat.
04 - Remove roasted squash from oven and turn cut side up. Reduce oven temperature to 375°F. Evenly fill squash cavities with caramelized onions and top each half with grated Gruyere cheese.
05 - Return filled squash to the oven and bake for 15 to 20 minutes until the cheese is melted and golden at the edges.
06 - Remove from oven and garnish with fresh parsley and additional thyme leaves before serving.
