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 dish combines the sweetness of roasted acorn squash with the rich flavors of caramelized onions and Gruyere cheese, making it a personal favorite for cozy dinners.
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℉ (200℃). 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℉ (190℃).
- 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.
Save My family loves gathering around this dish especially during fall when squash is in season, making every dinner feel special.
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
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.
Save This recipe is a delightful blend of savory and sweet, perfect for impressing guests with minimal effort.
Recipe FAQ
- → 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 until deeply golden and soft, about 30-35 minutes. Adding a pinch of sugar midway helps deepen sweetness.
- → How can I ensure the acorn squash roasts evenly?
Place squash halves cut side down on a lined baking sheet and roast at 400°F until fork-tender, around 35-40 minutes. This method concentrates sweetness and softens the flesh uniformly.
- → Can I prepare this dish ahead of time?
You can caramelize onions and roast squash in advance, then assemble and bake just before serving to maintain freshness and cheese melt.
- → What herbs complement the flavors in this squash dish?
Fresh thyme and parsley enhance the caramelized notes and rich cheese, adding brightness and herbal aroma to each bite.
- → Is there a recommended cheese substitute for Gruyere?
Swiss or Emmental cheeses offer similar melt and flavor profiles if Gruyere is unavailable. Choose good melting cheeses that balance sweetness.