# 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 grated Gruyere cheese
13 - 1/4 cup chopped fresh parsley (optional)
# Recipe Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush cut sides of acorn squash with olive oil, season with kosher salt and black pepper, and place cut side down on the baking sheet. Roast for 35 to 40 minutes until tender.
02 - In a large skillet over medium-low heat, melt butter with olive oil. Add sliced onions and kosher salt, cooking slowly for 30 to 35 minutes while stirring occasionally. Halfway through, sprinkle with sugar to enhance caramelization. Stir in balsamic vinegar and fresh thyme, cook for 2 more minutes, then remove from heat.
03 - Remove squash from oven and turn cut side up. Reduce oven temperature to 375°F. Fill squash cavities with caramelized onions, top evenly with grated Gruyere cheese. Return to oven and bake for 15 to 20 minutes until cheese is melted and golden around edges.
04 - Remove from oven and garnish with fresh parsley and additional thyme leaves before serving.
