Dcb Onions Stuffed with Butternut Squash Sage

Elevate your dinner table with these irresistible Dcb Onions Stuffed with Butternut Squash Sage—a savory blend of caramelized onion sweetness and creamy butternut squash, infused with fresh sage and a touch of Parmesan. These tender, roasted onions serve as the perfect edible vessels, brimming with a hearty filling that's both comforting and elegant. The crisp panko-Parmesan topping adds irresistible texture, while the use of garlic, butter, and vegetable broth enhances the depth of flavor in every bite. This dish is perfect as a holiday side, vegetarian main course, or standout addition to your weeknight meals. Ready in just over an hour, these stuffed onions are a delicious way to impress your guests with seasonal ingredients and mouthwatering presentation.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 whole large onions (white or yellow)
• 2 cups butternut squash
• 6 leaves fresh sage leaves
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 0.5 cup Parmesan cheese, grated
• 2 cloves garlic cloves, minced
• 0.25 cup panko breadcrumbs
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup vegetable broth

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel the onions and slice off the top 1/4 of each one. Trim the bottom just enough so they sit flat, but keep the root end intact to hold the onion together.

Step 3

Using a spoon or melon baller, carefully hollow out the center of each onion, leaving about 2-3 outer layers intact. Save the removed onion flesh for the filling.

Step 4

Brush the outsides of the onions with 1 tablespoon of olive oil and place them in a baking dish. Set aside.

Step 5

Peel and dice the butternut squash into small cubes (about 1/4 inch). Finely chop the reserved onion flesh.

Step 6

Heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter.

Step 7

Add the chopped onion flesh to the skillet and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another minute.

Step 8

Stir in the diced butternut squash and cook for 7-10 minutes, stirring occasionally, until the squash is tender but not mushy.

Step 9

Finely chop the fresh sage leaves and add them to the skillet. Stir in the salt, pepper, and vegetable broth. Cook for another 2-3 minutes until the mixture is well combined and most of the liquid is absorbed.

Step 10

Remove the skillet from heat and mix in half of the grated Parmesan cheese.

Step 11

Stuff the hollowed-out onions with the butternut squash mixture, pressing it down gently to fill each onion.

Step 12

In a small bowl, combine the panko breadcrumbs and the remaining Parmesan cheese. Sprinkle this mixture over the tops of the stuffed onions.

Step 13

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the onions are tender and the tops are golden brown.

Step 14

Remove from the oven and let cool for 5 minutes. Serve warm as a side dish or main course.

Nutrition Facts

Serving size	(1234.1g)

Amount per serving	% Daily Value*
Calories	1028.0

Total Fat 54.5g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 3.0g
Cholesterol 71mg	0%
Sodium 2269.6mg	0%
Total Carbohydrate 119.6g	0%
Dietary Fiber 26.6g	0%
Total Sugars 37.9g
Protein 31.2g	0%

Vitamin D 0IU	0%
Calcium 809.1mg	0%
Iron 5.4mg	0%
Potassium 2271.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.8%

Protein: 11.4%

Carbs: 43.7%