Acorn squash roasted to tender, filled with caramelized onions, melted Gruyere, and fresh herbs for a savory vegetarian main.
# Components:
→ Squash
01 - 2 medium acorn squashes, 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 - 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 halves cut side down on the sheet.
02 - Roast squash for 35 to 40 minutes until the flesh is fork-tender.
03 - Heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions and kosher salt. Cook, stirring occasionally, for 30 to 35 minutes until deeply golden and soft, sprinkling sugar halfway through.
04 - Stir in balsamic vinegar and fresh thyme. Cook for 2 minutes then remove from heat.
05 - Remove squash from oven and turn cut side up. Reduce oven temperature to 375°F.
06 - Distribute caramelized onions evenly among squash cavities. Top each half with grated Gruyere cheese.
07 - Return squash to oven and bake 15 to 20 minutes until cheese is melted and golden at edges.
08 - Remove from oven and garnish with fresh parsley and additional thyme leaves before serving.
