# Components:
→ 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
11 - 2 tablespoons fresh thyme leaves
→ Filling and Garnish
12 - 1 1/2 cups Gruyere cheese, grated
13 - 1/4 cup chopped fresh parsley (optional)
# Directions:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Brush cut sides of squash with olive oil; season with salt and pepper. Place cut side down on baking sheet and roast 35 to 40 minutes until fork-tender.
03 - In a large skillet over medium-low heat, melt butter with olive oil. Add onions and salt, cooking 30 to 35 minutes, stirring occasionally; sprinkle sugar halfway through to aid caramelization.
04 - Stir in balsamic vinegar and thyme, cook an additional 2 minutes, then remove from heat.
05 - Remove squash from oven and turn cut side up. Lower oven temperature to 375°F.
06 - Distribute caramelized onions evenly inside squash halves and top generously with grated Gruyere cheese.
07 - Return filled squash to oven and bake 15 to 20 minutes until cheese melts and edges turn golden.
08 - Remove from oven, garnish with parsley and additional thyme leaves before serving.
