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Dcb Onions Stuffed With Butternut Squash Sage

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

Time: 65 minutes

Steps:

  • have ready a 13 x 9-inch baking dish
  • 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
  • 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
  • with a melon baler or serrated teaspoon , scoop flesh from the centers , leaving a 1 / 2 inch thick shell
  • reserve scooped flesh
  • 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
  • chop half the scooped-out flesh
  • heat oven to 375f
  • while onion shells cook , melt butter in a large nonstick skillet over medium heat
  • add chopped onion and salt
  • cook 9 to 10 minutes , stirring , often , until browned and tender
  • stir in sage
  • 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
  • bake , uncovered , 20 minutes
  • top with remaining 1 / 4-cup cheese and bake 5 minutes or until cheese melts
  • garnish with sage leaves


dcb onions stuffed with butternut squash   sage image

Number Of Ingredients: 8

Ingredients:

  1. butternut squash
  2. sweet onions
  3. butter
  4. salt
  5. pepper
  6. fresh sage leaves
  7. gruyere cheese
  8. fresh sage leaf


BUTTERNUT SQUASH AND SAUSAGE STUFFED SHELLS

I rarely invite friends for dinner without someone requesting this easy pasta casserole. The sweet squash complements the spicy sausage, and the creamy goat cheese makes it all just melt in your mouth! You can substitute manicotti or even rolled lasagna noodles for the shells. The stuffed shells and sauce can be prepared a day ahead and assembled just before baking. -Taylor Hale, Sonoma, California

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h25m

Yield 10 servings.

Steps:

  • Preheat oven to 400°. On a foil-lined baking sheet, toss squash with 1 tablespoon olive oil. Roast squash, stirring halfway through, until tender and starting to caramelize, 40 minutes. Transfer to a large bowl; roughly mash. Reduce heat to 350°., Cook pasta according to package directions. Drain., In a large nonstick skillet over medium-high heat, cook sausage and 1 cup onion, crumbling meat, until no longer pink. Add baby kale; cook until kale is tender, 3-5 minutes. Mix with squash. Stir in 4 ounces goat cheese., In same skillet, heat remaining olive oil. Add remaining onion; cook until softened, 3-5 minutes. Add garlic; cook, stirring, for 1 minute more. Add tomatoes, sage and sugar; bring to a boil. Reduce heat; simmer, stirring occasionally, until sauce is thickened, about 15 minutes. Cool about 5 minutes. Pulse in a blender until combined. Add half-and-half; pulse until smooth. Pour about half of sauce in a greased 13x9-in. baking dish., Stuff each shell with about 2 tablespoons squash mixture; arrange in the baking dish. Pour remaining tomato sauce over shells; top with remaining goat cheese. Bake, covered, until beginning to bubble, 20 minutes. Remove cover; bake another 10 minutes. Let stand 10 minutes before serving.


Butternut Squash and Sausage Stuffed Shells image

Number Of Ingredients: 12

Ingredients:

  • 5 cups peeled butternut squash, cut into 1-inch cubes
  • 3 tablespoons extra virgin olive oil, divided
  • 32 uncooked jumbo pasta shells
  • 3/4 pound bulk hot Italian sausage
  • 2 cups finely chopped sweet onion, divided
  • 1 package (5 ounces) baby kale salad blend, chopped
  • 8 ounces crumbled goat cheese, divided
  • 4 garlic cloves, minced
  • 1 carton (26.46 ounces) chopped tomatoes, undrained
  • 2 tablespoons fresh sage
  • 1 tablespoon sugar
  • 1/2 cup fat-free half-and-half


SAUSAGE-STUFFED BUTTERNUT SQUASH

Sausage, bread crumbs, and cheese make this stuffed butternut squash out of this world!

Recipe From allrecipes.com

Provided by SPEARL20

Time 1h25m

Yield 4

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
  • Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
  • Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
  • Bake in the preheated oven for 25 minutes.


Sausage-Stuffed Butternut Squash image

Number Of Ingredients: 9

Ingredients:

  • 1 (2 pound) butternut squash, halved and seeded
  • 8 ounces bulk pork sausage
  • ¼ cup chopped onion
  • 2 cloves garlic, minced
  • ⅓ cup grated Parmesan cheese
  • ½ cup soft bread crumbs
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper


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