Caramelized Onion and Gruyère Stuffed Acorn Squash Recipe

Introduction

This Caramelized Onion Gruyere Squash is a comforting and elegant dish perfect for autumn or any cozy dinner. Roasted acorn squash is filled with sweet, deeply caramelized onions and topped with melted Gruyere cheese, creating a delightful balance of flavors and textures.

Ingredients

• 2 medium acorn squash, halved lengthwise and seeded
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 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
• 1 1/2 cups Gruyere cheese, grated
• 2 tablespoons fresh thyme leaves, plus more for garnish
• 1/4 cup chopped fresh parsley, optional

Instructions

1. Step 1: Preheat your oven to 400°F. Line a baking sheet with parchment paper to prepare for roasting the squash.
2. Step 2: Brush the cut sides of the acorn squash halves with olive oil. Season them evenly with kosher salt and black pepper. Place the squash cut side down on the prepared baking sheet and roast for 35 to 40 minutes, until the flesh is tender when pierced with a fork.
3. Step 3: While the squash is roasting, heat the unsalted butter and olive oil in a large skillet over medium-low heat. Add the sliced onions and kosher salt. Cook the onions slowly, stirring occasionally, for 30 to 35 minutes until they soften and turn a deep golden color. About halfway through cooking, sprinkle the sugar over the onions to help caramelize them.
4. Step 4: Stir in the balsamic vinegar and fresh thyme leaves. Cook for an additional 2 minutes, then remove the skillet from heat.
5. Step 5: Once the squash is done roasting, carefully flip the halves cut side up. Reduce the oven temperature to 375°F. Spoon the caramelized onion mixture evenly into the cavities of the squash halves, then top each with the grated Gruyere cheese.
6. Step 6: Return the filled squash to the oven and bake for 15 to 20 minutes. This allows the cheese to melt fully and develop a golden, bubbly crust.
7. Step 7: Remove the squash from the oven. Garnish with chopped fresh parsley and additional thyme leaves before serving to add a fresh, herbaceous note.

Tips & Variations

• For an extra touch, sprinkle a little freshly ground black pepper or red pepper flakes on top before serving for subtle heat.
• If Gruyere is unavailable, Swiss or Fontina cheese can be good substitutes that melt well.
• Use fresh thyme, but if unavailable, dried thyme can be used; just reduce the amount by half as it is more concentrated.
• To make it vegan, substitute butter with a plant-based alternative and use a vegan cheese or nutritional yeast for a cheesy flavor.

Storage

Store leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for about 10-15 minutes or until warmed through to keep the cheese melty and the squash tender. Avoid microwaving if possible, as it may make the squash soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the caramelized onions in advance?

Yes, caramelized onions can be made a day or two ahead and stored in the refrigerator. Just reheat gently before filling the squash.

What if I don’t have acorn squash?

You can substitute with other winter squashes like delicata or kabocha, adjusting roasting times as needed based on size and density.

Caramelized Onion and Gruyère Stuffed Acorn Squash Recipe

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4.7 from 133 reviews

This Caramelized Onion Gruyere Acorn Squash recipe offers a delightful blend of sweet caramelized onions, nutty Gruyere cheese, and tender roasted acorn squash. Perfect as a comforting vegetarian main dish or a flavorful side, it combines slow-cooked onions with a touch of balsamic vinegar and fresh herbs for an elevated, savory-sweet experience.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Acorn 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
• 2 tablespoons fresh thyme leaves, plus more for garnish
• 1 1/2 cups Gruyere cheese, grated
• 1/4 cup chopped fresh parsley, optional

Instructions

1. Prepare Oven and Pan: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Season and Roast Squash: Brush the cut sides of the halved acorn squash with olive oil. Season with kosher salt and ground black pepper. Place the squash halves cut side down on the prepared baking sheet and roast in the oven for 35 to 40 minutes until the flesh becomes tender and easily pierced by a fork.
3. Caramelize Onions: While the squash roasts, heat the unsalted butter and olive oil in a large skillet over medium-low heat. Add the thinly sliced onions along with kosher salt and cook slowly, stirring occasionally, for 30 to 35 minutes until the onions are soft and have turned a deep golden brown color. Add granulated sugar halfway through to encourage caramelization.
4. Finish Onions with Vinegar and Thyme: Stir in the balsamic vinegar and fresh thyme leaves to the caramelized onions, cooking for an additional 2 minutes to enhance flavor, then remove the skillet from heat.
5. Fill and Bake Squash: Carefully remove the roasted squash from the oven and turn the halves cut side up. Reduce the oven temperature to 375°F (190°C). Evenly distribute the caramelized onion mixture into the cavity of each squash half, then top generously with grated Gruyere cheese.
6. Bake Filled Squash: Return the filled squash to the oven and bake for 15 to 20 minutes, or until the Gruyere cheese has fully melted and developed a golden brown, bubbly crust on top.
7. Garnish and Serve: Remove the squash from the oven and garnish with chopped fresh parsley and additional thyme leaves as desired. Serve warm as a delicious main or side dish.

Notes

• Make sure to cook the onions slowly over medium-low heat for the best caramelization and to avoid burning.
• You can substitute Gruyere cheese with another melting cheese like mozzarella or fontina if preferred.
• For a nuttier flavor, consider sprinkling toasted walnuts or pecans on top before serving.
• This recipe is naturally vegetarian and can be made gluten-free by ensuring all ingredients are certified gluten-free.

Keywords: Caramelized onion squash recipe, roasted acorn squash, Gruyere cheese squash, vegetarian squash dish, fall vegetable recipes