Description
A delicious blend of sweet roasted squash, caramelized onions, and creamy Gruyere cheese, perfect for any meal.
Ingredients
Scale
- 2 whole Acorn Squash
- 2 tablespoons Olive Oil
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 2 medium Yellow Onions
- 2 tablespoons Unsalted Butter
- 1 teaspoon Granulated Sugar
- 1 tablespoon Balsamic Vinegar
- 1 cup Gruyere Cheese
- 1 teaspoon Fresh Thyme
- 1/4 cup Fresh Parsley
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half and scoop out the seeds. Rub the inside with olive oil, salt, and pepper. Place cut side down on a lined baking sheet.
- Roast the squash in the oven for about 25 to 30 minutes until tender.
- While the squash is roasting, heat unsalted butter in a skillet over medium heat. Add sliced onions and coat them in butter. Sprinkle in sugar and cook, stirring occasionally, until deep golden brown, about 20 minutes. Add balsamic vinegar and thyme, cooking for an additional 2 minutes.
- Once the squash is tender, flip the halves cut side up. Fill each half with the caramelized onion mixture and top with Gruyere cheese.
- Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley and serve warm.
Notes
This dish can be served as a main course or side dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg