Acorn squash halves roasted, topped with caramelized onions, Gruyere, and fresh herbs for a flavorful main.
# 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 Gruyere cheese, grated
13 - 2 tablespoons fresh thyme leaves, plus more for garnish
14 - 1/4 cup chopped fresh parsley (optional)
# Preparation Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the cut sides of acorn squash with olive oil and season with kosher salt and black pepper. Place halves cut side down on the baking sheet and roast for 35 to 40 minutes until fork-tender.
03 - In a large skillet over medium-low heat, melt butter with olive oil. Add sliced onions and kosher salt. Cook, stirring occasionally, for 30 to 35 minutes until golden and soft, adding sugar halfway through to aid 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 turn cut side up. Lower oven temperature to 375°F.
06 - Fill each squash cavity evenly with caramelized onions and top with grated Gruyere cheese.
07 - Return the filled squash to the oven and bake for 15 to 20 minutes until the cheese melts and becomes golden at the edges.
08 - Remove from oven and garnish with fresh parsley and additional thyme leaves before serving.
