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 combines the sweetness of roasted acorn squash with rich caramelized onions and melty Gruyere cheese, creating a satisfying dish I love to serve during fall gatherings.
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.
Save This dish brings my family together every fall, with its rich flavors and comforting warmth filling our home.
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
Nutritional Information
Calories: 340 per serving. Total Fat: 19 g. Carbohydrates: 32 g. Protein: 12 g.
Save Enjoy this elegant vegetarian main with your loved ones for a cozy, flavorful meal.
Common recipe questions
- → How do I achieve deep caramelization of onions?
Cook sliced onions slowly over medium-low heat, stirring occasionally. Adding a pinch of sugar helps enhance the caramelization process and develop rich flavor.
- → What’s the best way to roast acorn squash for tenderness?
Roast squash halves cut side down at 400°F until the flesh is fork-tender, about 35–40 minutes. This concentrates sweetness and softens the texture.
- → Can I substitute Gruyere cheese with another variety?
Gruyere’s nutty melting qualities work best, but Emmental or fontina cheeses offer similar textures and mild flavors if Gruyere is unavailable.
- → How do fresh herbs enhance the dish?
Fresh thyme and parsley add bright, aromatic notes that balance the richness of cheese and sweetness of caramelized onions.
- → Is this dish suitable for gluten-free diets?
Yes, naturally gluten-free ingredients are used. Check cheese labels to ensure no gluten-containing additives.