Roasted acorn squash stuffed with caramelized onions, Gruyere cheese, and fresh herbs for a savory dish.
# What you'll need:
→ 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
13 - 1/4 cup chopped fresh parsley (optional)
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. 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 prepared baking sheet.
02 - Roast squash for 35 to 40 minutes or until the flesh is tender when pierced with a fork.
03 - 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 to 35 minutes until onions are soft and deeply caramelized, adding sugar halfway through to enhance browning.
04 - Stir in balsamic vinegar and fresh thyme. Cook for an additional 2 minutes then remove from heat.
05 - Remove squash from oven, carefully turn cut side up and reduce oven temperature to 375°F.
06 - Evenly distribute caramelized onions inside the squash cavities and top with grated Gruyere cheese.
07 - Return stuffed squash to oven and bake for 15 to 20 minutes until cheese is melted and golden brown at the edges.
08 - Remove from oven and garnish with fresh parsley and additional thyme leaves before serving.
