Acorn squash roasted and stuffed with caramelized onions, Gruyere cheese, and fresh herbs for a comforting 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, plus more for garnish
13 - 1/4 cup chopped fresh parsley (optional)
# Steps to Follow:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush cut sides of acorn squash with olive oil, season with kosher salt and black pepper. Place cut side down on the baking sheet and roast for 35 to 40 minutes until tender.
03 - In a large skillet over medium-low heat, melt butter with olive oil. Add sliced onions and kosher salt, cooking 30 to 35 minutes while stirring occasionally. Add sugar halfway through to enhance caramelization.
04 - Stir balsamic vinegar and fresh thyme into onions, cook for 2 more minutes, then remove from heat.
05 - Remove squash from oven and turn cut side up. Lower oven temperature to 375°F.
06 - Evenly divide caramelized onions among squash cavities and top with grated Gruyere cheese.
07 - Return to oven and bake 15 to 20 minutes until cheese melts and browns at edges.
08 - Remove from oven and garnish with fresh parsley and additional thyme leaves before serving.
