:max_bytes(150000):strip_icc():format(jpeg)/French-onion-stuffed-butternut-FT-RECIPE1124-c425d1038fb14afabce79d46a96ad63d.jpeg)
Sweet, nutty butternut squash gets the French onion treatment when it’s stuffed with slow-cooked onions, Gruyère cheese, and toasted croutons. It doesn’t matter what type of onion you use for the caramelized onions. We chose a combination of yellow, red, white, and Vidalia for complexity of flavor, but feel free to use whatever you have on hand. You can also swap the butternut squash for delicata, acorn, and honeynut, or any other squash..
Notes from the Food & Wine Test Kitchen
Stir the onions frequently to make sure you get even browning. If they start to stick to the bottom of the pan or burn, add some broth or water and scrape them off the bottom of the pan.
Make ahead
Each component of this recipe — the roasted squash, caramelized onions, and croutons — can be made up to three days in advance. Refrigerate the squash and onions separately in airtight containers, and store the croutons in a ziplock bag at room temperature. Assemble the stuffed squash and bake until hot, about 25 minutes at 400°F.