Caramelized Onion Gruyère Squash
This irresistible fall dish combines tender roasted acorn squash with sweet caramelized onions and nutty Gruyère cheese. It’s cozy, flavorful, and perfect for autumn dinners or holiday gatherings.
Equipment
- Baking sheet
- Skillet
Ingredients
- 2 medium acorn squash halved lengthwise and seeded
- 2 tbsp olive oil for brushing squash
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 2 large yellow onions thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil for onions
- ½ tsp kosher salt for onions
- ½ tsp granulated sugar
- 2 tsp balsamic vinegar
- 1 ½ cups Gruyère cheese grated
- 2 tbsp fresh thyme leaves plus more for garnish
- ¼ cup fresh parsley chopped, optional
Instructions
- Preheat oven to 400°F (200°C).
- Cut acorn squash in half lengthwise and remove seeds. Brush cut sides with olive oil, sprinkle with salt and pepper, and place cut side down on a parchment-lined baking sheet.
- Roast squash for 35–40 minutes until fork-tender.
- Meanwhile, heat butter and olive oil in a skillet over medium-low. Add sliced onions and salt, cook 30–35 minutes until golden and caramelized.
- Sprinkle onions with sugar halfway through cooking to enhance caramelization.
- Stir in balsamic vinegar, thyme, and cook 2 minutes more.
- Flip roasted squash halves cut side up, fill with caramelized onions, top generously with Gruyère cheese.
- Return to oven and bake 10–15 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley and thyme before serving.
Notes
Try swapping Gruyère for sharp cheddar or Swiss, and add a pinch of chili flakes for extra flavor. Works beautifully as a Thanksgiving side or cozy fall dinner.