Caramelized Onion Gruyere Squash (Print Version)

Acorn squash stuffed with sweet onions and Gruyere, finished with fresh herbs for a comforting vegetarian main.

# 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

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush cut sides of the acorn squash with olive oil. Season with kosher salt and black pepper. Arrange squash halves cut side down on the lined baking sheet and roast for 35 to 40 minutes, until the flesh is fork-tender.
03 - Meanwhile, 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 onions are soft and deeply golden. Sprinkle with sugar midway through to encourage caramelization.
04 - Add balsamic vinegar and fresh thyme to the skillet. Stir and cook for 2 minutes, then remove from heat.
05 - Remove roasted squash from oven and carefully turn cut side up. Reduce oven temperature to 375°F. Evenly distribute caramelized onions among squash cavities and top each with grated Gruyere cheese.
06 - Return filled squash to oven and bake for 15 to 20 minutes, until cheese is fully melted and golden brown with bubbly edges.
07 - Remove squash from oven. Finish with fresh parsley and additional thyme leaves before serving.

# Additional Tips:

01 - Gruyere can be replaced with Swiss or Emmental for a similar taste profile.
02 - Incorporate cooked quinoa or wild rice with the filling to enrich texture and nutrition.
03 - Serve with a crisp white wine such as Sauvignon Blanc for complementary pairing.

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