Dcb Onions Stuffed With Butternut Squash & Sage
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 6 cups chunked peeled butternut squash (from about a 2 1/4-lb squash)
- 8 large sweet onions (about 12 oz each)
- 3 tablespoons butter
- salt
- pepper (to taste)
- 3 tablespoons finely chopped fresh sage leaves ((or 2 tsp dried)
- 1 1⁄4 cups shredded gruyere cheese
- fresh sage leaf (for garnish)
directions
- Have ready a 13 x 9-inch baking dish.
- Put squash chunks in a medium saucepan; add enough water to cover. Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes until tender. Drain well, then mash.
- While squash cooks, peel onions, and cut 1/4in. thick slice off the tops. Cut a smaller slice from root ends so onions can stand upright.
- With a melon baler or serrated teaspoon, scoop flesh from the centers, leaving a 1/2 inch thick shell. Reserve scooped flesh.
- Wrap 4 onions in dampened paper towels and put on a dish. Microwave on high 10 minutes or until just tender. Unwrap; place in the baking dish. Cook remaining 4 onions the same way.
- Chop half the scooped-out flesh. (The rest can be used for something else.).
- Heat oven to 375°F.
- While onion shells cook, melt butter in a large nonstick skillet over medium heat. Add chopped onion and salt.
- Cook 9 to 10 minutes, stirring, often, until browned and tender. Stir in sage.
- Stir onion mixture and 1 cups cheese into the mashed squash. Sprinkle onion shells with 1/4 tsp salt. Spoon squash mixture into onions, mounding slightly.
- Bake, uncovered, 20 minutes. Top with remaining 1/4-cup cheese and bake 5 minutes or until cheese melts. Garnish with sage leaves.
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RECIPE SUBMITTED BY
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-------------------------------
I love to cook and to bake and to watch people enjoy the food that I make, and most of all I enjoy this 'practice' period I have - to prepare me for when I have a family of my own :)
In Memory of Shadow
October 3rd 1992 - July 9th 2007
You will be sorely missed
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