# 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 - 1/4 cup chopped fresh parsley (optional)
# Preparation Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush cut sides of squash with olive oil; season with kosher salt and black pepper. Place cut side down on the baking sheet and roast for 35 to 40 minutes until fork-tender.
02 - In a large skillet over medium-low heat, melt butter with olive oil. Add sliced onions and salt, cooking gently while stirring occasionally for 30 to 35 minutes until deeply golden and soft. Sprinkle sugar halfway through cooking to enhance caramelization.
03 - Stir in balsamic vinegar and fresh thyme leaves. Cook for an additional 2 minutes, then remove from heat.
04 - Remove squash from oven and turn cut side up. Reduce oven temperature to 375°F. Evenly fill squash cavities with caramelized onions, then top with grated Gruyere cheese.
05 - Return squash halves to oven and bake for 15 to 20 minutes until cheese is melted and edges turn golden brown.
06 - Remove from oven and garnish with chopped fresh parsley and additional thyme leaves as desired before serving.
