This French Onion Stuffed Acorn Squash recipe transforms a cozy classic into an impressive, yet easy, fall meal. Imagine tender acorn squash halves brimming with sweet caramelized onions and melty, savory cheese. It’s a comforting dish that’s perfect for a weeknight dinner or a special gathering.
Key Ingredients & Substitutions:
- Acorn Squash: No direct substitute for the “bowl,” but you can use other hard squashes like delicata if you’re not stuffing them.
- Onions: Yellow or sweet onions work best for caramelizing.
- Vegetable Broth: Chicken broth can be used if you don’t need a vegetarian option.
- Cheese: Gruyere is traditional, but Swiss, provolone, or mozzarella will also melt beautifully.
Ingredients:
Main:
- 2 medium acorn squash
- 2 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 cup shredded Gruyere cheese (divided)
- Salt and black pepper to taste
Optional:
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
- Total Time: Approximately 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 2
- Calories per serving: Approximately 450 calories
- Tools Needed: Large skillet, baking sheet, large pot or Dutch oven
Step-by-Step Instructions:
1. Prepare the Acorn Squash.
Preheat your oven to 400°F (200°C). Carefully cut each acorn squash in half lengthwise and scoop out the seeds. Lightly brush the cut sides with a little olive oil, then season with salt and pepper. Place the squash cut-side down on a baking sheet.
2. Roast the Squash.
Roast the acorn squash in the preheated oven for 30-40 minutes, or until tender when pierced with a fork. While the squash roasts, you can begin preparing the French onion filling.
3. Caramelize the Onions.
Heat the remaining olive oil in a large skillet or Dutch oven over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for 25-30 minutes. The onions should become deeply golden brown and very soft, bringing out their natural sweetness. This step takes patience but is essential for the flavor.
4. Build the French Onion Filling.
Once the onions are caramelized, add the vegetable broth and thyme to the skillet. Bring the mixture to a simmer and cook for about 5-7 minutes, allowing the liquid to reduce slightly and the flavors to meld. Season with salt and pepper to taste.
5. Stuff and Bake.
Carefully flip the roasted acorn squash halves cut-side up. Spoon the French onion filling evenly into each squash cavity. Top each stuffed squash half with half of the shredded Gruyere cheese. Return the baking sheet to the oven.
6. Melt the Cheese.
Bake for another 10-15 minutes, or until the cheese is bubbly and golden brown. If you like, you can briefly broil for the last minute or two to get a nice crust on the cheese. Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Storage Instructions:
Leftover French Onion Stuffed Acorn Squash can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm it in the microwave or in the oven at 350°F (175°C) until heated through and the cheese is re-melted.
Frequently Asked Questions (FAQ):
Q: Can I prepare this dish ahead of time?
A: Yes, you can roast the acorn squash and prepare the French onion filling separately the day before. Store them in the fridge, then assemble and bake before serving.
Q: What kind of onions are best for caramelizing?
A: Yellow or sweet onions are ideal for caramelizing due to their higher sugar content, which helps them sweeten and brown beautifully.
Q: Is French Onion Stuffed Acorn Squash a vegetarian dish?
A: Yes, as long as you use vegetable broth, this dish is completely vegetarian.
Q: How do I know when the acorn squash is cooked?
A: The squash is done when the flesh is tender and easily pierced with a fork.
Q: Can I use different herbs?
A: Absolutely! Rosemary or sage would also complement the flavors of the acorn squash and onions nicely.
Q: My onions aren’t caramelizing, what should I do?
A: Ensure your heat is low enough and be patient. Caramelization takes time. If they seem dry, add a tiny bit more oil.