Pin Recipe 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 squash recipe has become a family favorite, especially during the cooler months when warm, hearty meals are welcome.
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.
Pin Recipe Sharing this dish around the table has created many warm family moments and stories worth repeating.
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.
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 check cheese labels to confirm. Vegetarian-friendly.
Pin Recipe This recipe combines comfort and elegance in every bite making it perfect for special occasions or everyday dinners.
Recipe FAQs
- → How do I caramelize onions evenly?
Cook onions slowly over medium-low heat, stirring occasionally to prevent burning. Adding a pinch of sugar helps enhance caramelization and sweetness.
- → What’s the best way to roast acorn squash?
Roast squash halves cut side down on a baking sheet to concentrate their natural sweetness and soften the flesh evenly.
- → Can I use a different cheese than Gruyere?
Yes, mild melting cheeses like Fontina or Comté work well as alternatives, offering a similar creamy texture and flavor balance.
- → Should I peel the acorn squash before roasting?
No need to peel. The skin becomes tender when roasted and helps keep the squash intact for stuffing.
- → How do fresh herbs enhance this dish?
Fresh thyme and parsley add aromatic brightness and a fresh contrast to the rich caramelized onions and melted cheese.