This Cheesy Caramelized Onion Acorn Squash recipe is made by roasting acorn squash in the oven and topping it with plenty of cheese and caramelized onions. It’s a must-try!
When in doubt, go with caramelized onions. I feel like that’s my flavor motto, because they’re the absolute BEST. Agreed? Agreed. Miguel doesn’t agree though, which is reason number 846 as to why he’s the worst. I’m kidding, but only about the second part. He was traveling for work all last week and the moment he came home he walked into our apartment door only to see (or smell, rather) me making this dish. I told him that I decided to make a recipe using caramelized onions to welcome him home because that’s how much I love him.
True love, friends.
So did he eat this acorn squash recipe? No, but did I? YES, all of it, too. …not all at once, but I’m proud to say I did eat all of it, because caramelized onions are my FAVE.
Also I feel like acorn squash is only in season for a short period of time, so I figured I should post this recipe now before it’s too late. If you’ve never made acorn squash before and/or it sounds intimating, it’s really, really not. In fact, it’s easier to work with than a full butternut squash in my opinion, though I’m waiting for the year when they start selling pre-cut acorn squash the same way they do with butternut squash. Ya know? Let’s get with the times, people.
But since that’s not a “thing” yet, all you have to do is simply slice the squash, coat it in olive oil/butter (or both!) and then roast it in the oven while the onions are caramelizing over the stovetop. This caramelized onion acorn squash is easy peasy and an awesome side dish to a cozy fall meal. Heck, maybe even acceptable for Thanksgiving if you have normal family members who can get on board with caramelized onions.
Oh and PS, if I’m being really honest, the pomegranate seeds are more for color and less of a necessity. Just FYI! Feel free to add ‘em or omit them—up to you!
- 2 small-medium sized acorn squash, sliced and seeds removed
- 2 tbsp olive oil
- Pinch of salt and pepper
- 2 large sage leaves, chopped
- 1 large yellow onion, sliced
- 2 tbsp butter
- 2 tbsp olive oil*
- 1 cup baby bella or white mushrooms, sliced
- ½ cup shredded parmesan cheese
- ½ cup shredded gruyere cheese
- ½ cup shredded sharp cheddar cheese
- Optional: 1-2 tbsp pomegranate seeds
- Preheat oven to 400°.
- Slice acorn squash, discard the seeds and place in a large bowl. Drizzle with olive oil, salt, pepper, and sage leaves and stir to combine.
- Place squash on a baking sheet and into the oven. Roast squash for 30 minutes, making sure to flip it over after 15 minutes so the squash roasts on both sides.
- Meanwhile, heat butter and olive oil in a large skillet over medium-high heat, and add onions to the skillet. Once onions start turning translucent, reduce heat to a simmer and stir onions occasionally until they're caramelized. At this time, you should add the mushrooms to the same skillet and stir them occasionally as well until they're cooked.
- Remove squash from the oven, sprinkled shredded cheese over top, and then place squash back in the oven for an additional 5 minutes or until cheese has melted.
- Place cheesy roasted squash on a large plate or in a bowl, and top it with the caramelized onions.