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1
Have ready a 13 x 9-inch baking dish.
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2
Put squash chunks in a medium saucepan; add enough water to cover.
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3
Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes until tender.
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4
Drain well, then mash.
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5
While squash cooks, peel onions, and cut 1/4in.
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6
thick slice off the tops.
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7
Cut a smaller slice from root ends so onions can stand upright.
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8
With a melon baler or serrated teaspoon, scoop flesh from the centers, leaving a 1/2 inch thick shell.
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9
Reserve scooped flesh.
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10
Wrap 4 onions in dampened paper towels and put on a dish.
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11
Microwave on high 10 minutes or until just tender.
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12
Unwrap; place in the baking dish.
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13
Cook remaining 4 onions the same way.
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14
Chop half the scooped-out flesh.
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15
(The rest can be used for something else.
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16
).
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17
Heat oven to 375F.
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18
While onion shells cook, melt butter in a large nonstick skillet over medium heat.
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19
Add chopped onion and salt.
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20
Cook 9 to 10 minutes, stirring, often, until browned and tender.
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21
Stir in sage.
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22
Stir onion mixture and 1 cups cheese into the mashed squash.
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23
Sprinkle onion shells with 1/4 tsp salt.
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24
Spoon squash mixture into onions, mounding slightly.
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25
Bake, uncovered, 20 minutes.
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26
Top with remaining 1/4-cup cheese and bake 5 minutes or until cheese melts.
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27
Garnish with sage leaves.
