Pin It 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 quickly became a family favorite as it combines sweet caramelized onions with savory cheese in a seasonal squash base.
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
- Step 1:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- Stir in the balsamic vinegar and fresh thyme. Cook for 2 minutes, then remove from heat.
- Step 5:
- Remove squash from the oven and carefully turn cut side up. Reduce oven temperature to 375°F (190°C).
- Step 6:
- Evenly distribute the caramelized onions among the squash cavities. Top each half with grated Gruyere cheese.
- Step 7:
- 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.
- Step 8:
- Remove from the oven. Garnish with fresh parsley and additional thyme leaves before serving.
Pin It This dish is a hit at family dinners especially during fall when squash is in season and warm comfort food is desired.
Required Tools
Chefs knife, cutting board, baking sheet, parchment paper, large skillet, wooden spoon, grater
Allergen Information
Contains dairy (butter, Gruyere cheese). Naturally gluten-free always check cheese labels to confirm. Vegetarian-friendly. No nuts or soy in the base recipe but verify all ingredient labels for cross-contamination if needed.
Nutritional Information
Calories 340, Total Fat 19 g, Carbohydrates 32 g, Protein 12 g per serving
Pin It This recipe brings together sweet and savory elements with a creamy finish making it a perfect cozy meal.
Recipe FAQs
- → What is the best way to caramelize onions for this dish?
Cook sliced onions slowly over medium-low heat with butter and olive oil, stirring occasionally to develop a deep golden color without burning.
- → How do I know when the acorn squash is fully roasted?
Roast squash cut side down until the flesh is tender and easily pierced with a fork, usually about 35-40 minutes at 400°F.
- → Can I substitute Gruyere cheese with another type?
Gruyere provides a creamy, melty texture with a nutty flavor; good alternatives include Emmental or mozzarella for a milder taste.
- → Why is balsamic vinegar added to the caramelized onions?
Balsamic vinegar adds a subtle tang and depth that enhances the sweetness of the onions while balancing richness.
- → How should I serve this dish for best flavor pairing?
Serve warm with a crisp green salad or crusty sourdough to complement the rich and savory elements.