Dcb Onions Stuffed With Butternut Squash & Sage |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I added them here so I can set up grocery lists with them included. I'll add on here when I've tried myself a better description. **** Serving yields 8 onions, as an appetizer they say 1 onion per person, but as a meal, 2 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:
1. Have ready a 13 x 9-inch baking dish.
2. 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.
3. 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.
4. With a melon baler or serrated teaspoon, scoop flesh from the centers, leaving a 1/2 inch thick shell. Reserve scooped flesh.
5. 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.
6. Chop half the scooped-out flesh. (The rest can be used for something else.).
7. Heat oven to 375°F.
8. While onion shells cook, melt butter in a large nonstick skillet over medium heat. Add chopped onion and salt.
9. Cook 9 to 10 minutes, stirring, often, until browned and tender. Stir in sage.
10. 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.
11. 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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