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 dish combines sweet caramelized onions with nutty Gruyere cheese, creating a deeply satisfying meal I love serving at family dinners.
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 recipe always brings us together in the kitchen and at the dinner table, sharing warmth and good food.
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.
Nutritional Information
Calories 340, Total Fat 19 g, Carbohydrates 32 g, Protein 12 g (per serving)
Save Enjoy this elegant vegetarian dish any time you want to impress with minimal fuss.
Recipe Guide
- → What is the best way to caramelize the onions?
Cook onions slowly on medium-low heat with butter and olive oil, stirring occasionally until they turn deep golden and soft, about 30–35 minutes. Adding a pinch of sugar halfway helps enhance natural sweetness.
- → How do I know when the acorn squash is tender?
Roast the squash cut side down until a fork punctures the flesh easily, usually after 35–40 minutes at 400°F.
- → Can I substitute Gruyere cheese with another type?
Gruyere melts beautifully with a nutty flavor, but Swiss or fontina cheese can be suitable alternatives for similar texture and taste.
- → Why roast the squash cut side down?
Roasting cut side down helps concentrate the squash’s natural sugars, enhancing caramelization and yielding richer flavor and tender texture.
- → How should fresh herbs be used in this dish?
Fresh thyme is cooked with the onions for aromatic depth, and parsley is sprinkled on top as a fresh garnish to brighten flavors.
- → Is this dish suitable for gluten-free diets?
Yes, naturally gluten-free. Just ensure the cheese used is certified gluten-free to avoid cross-contamination.