# Ingredient list:
→ 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)
# Cooking steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush cut sides of acorn squash with olive oil and season with kosher salt and black pepper. Place squash halves cut side down on the 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 uncovered for 30 to 35 minutes, stirring occasionally. Sprinkle sugar halfway through cooking to encourage caramelization.
03 - Stir in balsamic vinegar and fresh thyme leaves. Cook for 2 more minutes, then remove from heat.
04 - Remove squash from oven and turn cut side up. Reduce oven temperature to 375°F. Divide caramelized onions evenly among the squash cavities and top each half with grated Gruyere cheese.
05 - Return the stuffed squash to the oven and bake 15 to 20 minutes until cheese is melted and golden brown around the edges.
06 - Remove from oven and garnish with chopped fresh parsley and additional thyme leaves before serving.
