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 has become my go-to for cozy dinners, loved by family and guests alike for its rich flavors and hearty satisfaction.
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.
- Prepare 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 the 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 Flavor:
- Stir in the balsamic vinegar and fresh thyme. Cook for 2 minutes then remove from heat.
- Prepare Filled Squash:
- Remove squash from oven and carefully turn cut side up. Reduce oven temperature to 375°F (190°C). Evenly distribute caramelized onions 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 My family always looks forward to this dish during autumn gatherings, appreciating the comforting warmth and rich flavors it brings to the table.
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 but always check cheese labels to confirm. Vegetarian-friendly. No nuts or soy in base recipe but verify labels for cross-contamination if needed.
Nutritional Information
Calories 340, Total Fat 19 g, Carbohydrates 32 g, Protein 12 g (per serving)
Save This recipe balances the sweetness of the squash with savory Gruyere and herbs for a deliciously satisfying meal.
Recipe FAQs
- → How do I caramelize onions properly for this dish?
Cook sliced onions slowly over medium-low heat with butter and oil, stirring occasionally, until they turn a deep golden brown and become soft, about 30–35 minutes. Adding a pinch of sugar halfway helps enhance sweetness.
- → What is the best way to prepare acorn squash for roasting?
Cut the squash in half lengthwise and remove seeds. Brush cut sides with olive oil, season with salt and pepper, and roast cut side down to concentrate sweetness and soften the flesh.
- → Can I substitute Gruyere cheese with another type?
Gruyere provides a creamy, nutty taste and good melt. Swiss or fontina cheeses are good alternatives that melt well and offer similar flavor profiles.
- → How do fresh herbs enhance this dish?
Fresh thyme added during onion caramelization brings warmth and earthiness, while parsley garnish adds brightness and color, balancing richness.
- → What sides pair well with this squash preparation?
A crisp green salad or crunchy sourdough toast complements the rich, savory flavors and provides contrasting textures.