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 cozy vegetarian dish combines sweet caramelized onions with rich Gruyere cheese for a warm family favorite.
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 always brings the family together at the dinner table with its cozy, savory flavors.
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 This dish is a lovely way to highlight fall flavors with a gourmet touch.
Recipe Questions
- → How do I caramelize onions properly?
Cook sliced onions slowly over low-medium heat with butter and oil, stirring often until they turn deep golden brown and soft, usually about 30-35 minutes.
- → What’s the best way to roast acorn squash halves?
Brush with olive oil, season with salt and pepper, and roast cut side down at 400°F until fork-tender, about 35-40 minutes.
- → Can I use a different cheese instead of Gruyere?
Yes, cheeses like Emmental or fontina work well as they melt smoothly and add a mild, nutty flavor.
- → How do fresh herbs enhance this dish?
Thyme adds an earthy, aromatic layer while fresh parsley brightens the flavors and adds a fresh finish.
- → Is there a gluten-free option for this dish?
The dish is naturally gluten-free; just ensure the cheese you use is certified gluten-free.