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 combines the natural sweetness of roasted acorn squash with deeply caramelized onions and melted Gruyere cheese for a delicious and satisfying meal.
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 dish is a family favorite that brings everyone together around the table for a comforting and flavorful meal.
Notes
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 Serve this stuffed squash warm for a comforting dish that highlights seasonal flavors beautifully.
Recipe FAQs
- → How do you roast acorn squash for this dish?
Roast the squash halves cut side down at 400°F for 35–40 minutes until the flesh is fork-tender, which concentrates sweetness and enhances caramelization.
- → What’s the best way to caramelize the onions?
Cook thinly sliced onions slowly over medium-low heat with butter, olive oil, and sugar for 30–35 minutes, stirring occasionally to develop deep golden color without burning.
- → Can I substitute the Gruyere cheese?
Gruyere offers a rich, melty texture and nutty flavor, but you can use other melting cheeses like fontina or aged cheddar if preferred.
- → How do fresh herbs enhance the dish?
Fresh thyme added during onion caramelization and parsley garnish brighten the dish, balancing richness with herbal freshness.
- → Is this dish suitable for gluten-free diets?
Yes, this dish is naturally gluten-free; just ensure the cheese you use is certified gluten-free to avoid cross-contamination.