Dcb Onions Stuffed With Butternut Squash & Sage

1. 1

   Have ready a 13 x 9-inch baking dish.

2. 2

   Put squash chunks in a medium saucepan; add enough water to cover.

3. 3

   Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes until tender.

4. 4

   Drain well, then mash.

5. 5

   While squash cooks, peel onions, and cut 1/4in.

6. 6

   thick slice off the tops.

7. 7

   Cut a smaller slice from root ends so onions can stand upright.

8. 8

   With a melon baler or serrated teaspoon, scoop flesh from the centers, leaving a 1/2 inch thick shell.

9. 9

   Reserve scooped flesh.

10. 10

    Wrap 4 onions in dampened paper towels and put on a dish.

11. 11

    Microwave on high 10 minutes or until just tender.

12. 12

    Unwrap; place in the baking dish.

13. 13

    Cook remaining 4 onions the same way.

14. 14

    Chop half the scooped-out flesh.

15. 15

    (The rest can be used for something else.

16. 16

    ).

17. 17

    Heat oven to 375F.

18. 18

    While onion shells cook, melt butter in a large nonstick skillet over medium heat.

19. 19

    Add chopped onion and salt.

20. 20

    Cook 9 to 10 minutes, stirring, often, until browned and tender.

21. 21

    Stir in sage.

22. 22

    Stir onion mixture and 1 cups cheese into the mashed squash.

23. 23

    Sprinkle onion shells with 1/4 tsp salt.

24. 24

    Spoon squash mixture into onions, mounding slightly.

25. 25

    Bake, uncovered, 20 minutes.

26. 26

    Top with remaining 1/4-cup cheese and bake 5 minutes or until cheese melts.

27. 27

    Garnish with sage leaves.

* Per serving · 4 servings · Values may vary.