# Components:
→ 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
11 - 2 tablespoons fresh thyme leaves
→ Filling and Garnish
12 - 1 1/2 cups grated Gruyere cheese
13 - 1/4 cup chopped fresh parsley (optional)
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper. Brush the cut sides of the acorn squash with olive oil and season with kosher salt and black pepper.
02 - Place squash halves cut side down on the prepared baking sheet and roast for 35 to 40 minutes until the flesh is fork-tender.
03 - While the squash roasts, heat unsalted butter and olive oil in a large skillet over medium-low heat. Add sliced onions and kosher salt. Cook, stirring occasionally, for 30 to 35 minutes until deeply golden and soft, adding granulated sugar halfway through to enhance caramelization.
04 - Stir in balsamic vinegar and fresh thyme leaves. Cook for 2 more minutes, then remove from heat.
05 - Remove the squash from the oven and carefully turn cut side up. Reduce oven temperature to 375°F.
06 - Evenly distribute the caramelized onions into the squash cavities and top each half with grated Gruyere cheese.
07 - Return the filled squash to the oven and bake for 15 to 20 minutes until the cheese is melted and golden around the edges.
08 - Remove from the oven and garnish with fresh parsley and additional thyme leaves before serving.
