Roasted acorn squash with caramelized onions, Gruyere, and fresh herbs for a cozy, flavorful vegetarian main dish.
# 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
→ Filling and Garnish
11 - 1 1/2 cups Gruyere cheese, grated
12 - 2 tablespoons fresh thyme leaves, plus more for garnish
13 - 1/4 cup chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush cut sides of acorn squash with olive oil. Season with kosher salt and black pepper. Place squash halves cut side down on the baking sheet and roast for 35–40 minutes until fork-tender.
03 - In a large skillet, heat unsalted butter and olive oil over medium-low heat. Add sliced onions and kosher salt. Cook, stirring occasionally, for 30–35 minutes until deeply golden and soft, sprinkling sugar halfway through to promote caramelization.
04 - Stir in balsamic vinegar and fresh thyme leaves. Cook for 2 minutes and remove from heat.
05 - Remove squash from oven and carefully turn cut side up. Reduce oven temperature to 375°F.
06 - Evenly distribute caramelized onions among squash cavities. Top each half with grated Gruyere cheese.
07 - Return filled squash to oven and bake for 15–20 minutes until cheese is melted and golden brown at the edges.
08 - Remove from oven. Garnish with fresh parsley and additional thyme leaves before serving.
