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 became a family favorite after I served it for a cozy autumn dinner.
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
- Step 1:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2:
- 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.
- Step 3:
- Meanwhile heat unsalted butter and olive oil in a large skillet over medium-low heat. Add the sliced onions and kosher salt. Cook stirring occasionally for 30 35 minutes until the onions are deeply golden and soft. Sprinkle with sugar about halfway through to encourage caramelization.
- Step 4:
- Stir in the balsamic vinegar and fresh thyme. Cook for 2 minutes then remove from heat.
- Step 5:
- Remove squash from the oven and carefully turn cut side up. Reduce oven temperature to 375°F (190°C).
- Step 6:
- Evenly distribute the caramelized onions among the squash cavities. Top each half with grated Gruyere cheese.
- Step 7:
- Return the filled squash to the oven and bake for 15 20 minutes or until the cheese is melted and golden brown at the edges.
- Step 8:
- Remove from the oven. Garnish with fresh parsley and additional thyme leaves before serving.
Save This dish always brings smiles to our family table during the fall season.
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 This dish is a perfect blend of savory sweetness and melty cheese, ideal for cozy dinners.
Recipe Questions & Answers
- → How do I achieve perfectly caramelized onions?
Cook onions slowly over medium-low heat with a combination of butter and olive oil, stirring occasionally. Add a pinch of sugar halfway through to encourage even caramelization without burning.
- → What’s the best way to roast the acorn squash?
Brush squash halves with olive oil, season with salt and pepper, and roast cut side down until tender to enhance natural sweetness and texture.
- → Can I substitute Gruyere cheese?
Gruyere's melting quality and nuttiness are ideal, but Emmental or Fontina can be good alternatives with similar texture and flavor.
- → How to serve this squash dish?
Serve warm, garnished with fresh parsley and thyme, alongside a light green salad or crusty bread to balance richness.
- → Is this suitable for gluten-free diets?
Yes, ingredients are naturally gluten-free, but check cheese labels to ensure no gluten-containing additives.