Dcb Onions Stuffed With Butternut Squash & Sage

“I saw this on Comcasts digital cookbook (www.digitalcookbook.tv). 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”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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