Dcb Onions Stuffed With Butternut Squash & Sage

• 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 14 cups shredded gruyere cheese
• fresh sage leaf (for garnish)

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

butternut squash, sweet onions, butter, salt, pepper, fresh sage, gruyere cheese, sage

Taken from www.food.com/recipe/dcb-onions-stuffed-with-butternut-squash-sage-220684 (may not work)