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 melted Gruyere cheese for an unforgettable dish.
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
- Preheat Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast Squash:
- 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.
- Caramelize Onions:
- Heat unsalted butter and olive oil in a large skillet over medium-low heat. Add sliced onions and kosher salt. Cook stirring occasionally for 30–35 minutes until onions are deeply golden and soft. Sprinkle with sugar about halfway through to encourage caramelization.
- Add Vinegar and Thyme:
- Stir in balsamic vinegar and fresh thyme. Cook for 2 minutes then remove from heat.
- Prepare Squash for Filling:
- Remove squash from oven and carefully turn cut side up. Reduce oven temperature to 375°F (190°C).
- Fill Squash:
- Distribute caramelized onions evenly among squash cavities. Top each half with grated Gruyere cheese.
- Bake Filled Squash:
- Return filled squash to oven and bake for 15–20 minutes or until cheese is melted and golden brown at edges.
- Garnish and Serve:
- Remove from oven. Garnish with fresh parsley and additional thyme leaves before serving.
Save This dish is a family favorite and brings everyone together around the table with its rich flavors and comforting textures.
Notes
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
Allergen Information
Contains dairy (butter, Gruyere cheese). Naturally gluten-free always check cheese labels to confirm. Vegetarian-friendly. No nuts or soy in the base recipe but verify all ingredient labels for cross-contamination if needed.
Save Enjoy this recipe as a flavorful and satisfying vegetarian main that impresses every time.
Recipe FAQs
- → How do I caramelize onions perfectly?
Cook sliced onions slowly over low heat with butter and oil, stirring occasionally to prevent burning. Adding a pinch of sugar helps deepen sweetness and color.
- → What’s the best way to roast acorn squash?
Roast squash halves cut side down on a baking sheet to concentrate sweetness and soften the flesh evenly.
- → Can I substitute Gruyere cheese?
Yes, cheeses like Emmental or Fontina offer similar melt and flavor, but Gruyere brings a unique nuttiness that complements the dish best.
- → How long should the squash be baked once stuffed?
After filling with onions and cheese, bake at 375°F for about 15-20 minutes until cheese melts and turns golden at the edges.
- → Are there tips for prepping ahead?
Caramelize onions and roast squash ahead, then assemble and bake just before serving for convenience and fresh results.