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Stuffed Roasted Onions

DiabetesEveryDay's picture
A great side dish, rich in vitamins A and C, from "Good Food for Life" by Maggie Davis, RD, CDE
Ingredients
  Butternut squash 2 Pound, peeled and cubed
  Vadalia onions 8
  Extra virgin olive oil 3 Tablespoon
Directions

GETTING READY
1. Preheat oven to 400 degrees Fahrenheit.
2. Peel the squash, cut into cubes and boil for 30 minutes.
3. Drain well and mash them; keep aside.
4. Cut the head of onions and ¾ inch from the tail end; save the bottom ends.

MAKING
5. In a large baking dish, place the onions with the top end facing up.
6. Brush the onions with 2 tablespoon of olive oil and place with the tail end up.
7. Roast them in oven for 60 minutes, depending on the size until soft; pierce them with a paring knife.
8. In the meantime, chop the onion ends saved.
9. In a pan, heat remaining olive oil and sauté onion until nice and brown.
10. Mix the sautéed onion into the mashed butternut squash filling.
11. When the onions are roasted, carefully remove the outer skin and about 1-2 inch from the centre.
12. Fill the cavities with squash mixture.
13. Place the onions in a broiler for just a couple of minutes until the tops are just browned.

SERVING
14. Serve Stuffed Roasted Onions hot with grilled fish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Roasted
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Onion
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes
Servings: 
8

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