Dcb Onions Stuffed With Butternut Squash & Sage
- Reviews 1
Ready In: 1 hr 5 mins
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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off