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 tender roasted squash with richly caramelized onions and melty Gruyere cheese for a flavorful experience I enjoy making for 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 often brings my family together as we share the warm flavors and cozy moments around the dinner table.
Notes
Roast squash cut side down to concentrate sweetness and enhance caramelization. Caramelize onions slowly over low heat to avoid burning and bitterness. 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 recipe is a perfect centerpiece for a hearty vegetarian meal that impresses without fuss.
Recipe FAQ
- → Why roast the squash cut side down?
Roasting squash cut side down concentrates sweetness and helps caramelize the flesh for a richer flavor and tender texture.
- → How can I caramelize onions without burning them?
Cook onions slowly over low to medium-low heat, stirring occasionally, and add a bit of sugar halfway to encourage caramelization without bitterness.
- → What type of cheese works best for melting in this dish?
Gruyere cheese melts smoothly and browns nicely, adding a nutty, creamy element that complements the sweet onions and squash.
- → Can this dish be prepared in advance?
Yes, you can roast the squash and caramelize onions ahead of time, then assemble and bake just before serving to save time.
- → What herbs enhance the flavors here?
Fresh thyme is cooked with the onions for depth, and parsley is added as garnish to provide a fresh, bright contrast.
- → Is this dish suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free, but verify that the cheese is certified gluten-free to avoid cross-contamination.