Recipe: Squash Puff in Baked Onions (with sweet potato variation, make ahead)

SQUASH PUFF IN BAKED ONIONS

12 small yellow onions, about 3 1/2 pounds
Salt and freshly ground black pepper
2 whole extra large eggs, separated
1/4 cup half and half
2 cups winter squash puree (mashed or pureed cooked butternut or acorn squash)*
Chopped fresh parsley or chervil (for garnish)

Peel the onions, but leave as much of the stem and root ends as possible. Parboil in lightly salted boiling water for about 10 minutes. Drain and let cool.

Slice off one-third of each onion from the stem end. Reserve for another use. Cut thin slices from the root ends to allow the onions to stand in a baking dish. Remove all but 2 layers of the onions from the centers. Salt and pepper the cases lightly.

Place the onions in a generously buttered baking dish just large enough to hold them in 1 layer. (This may be done up to 8 hours ahead, and the onions covered with a damp towel and refrigerated.)

ABOUT 30 MINUTES BEFORE SERVING:
Beat the egg yolks lightly with the half-and-half. Stir the mixture into the squash puree and season well with salt and pepper.

Preheat the oven to 400 degrees F.

Beat the egg whites until stiff but not dry. Fold the whites into the squash. Spoon the mixture onto the onions, not packing it, but heaping lightly. Place any remaining mixture between the onions.

Bake on the lowest oven shelf for 20 to 25 minutes, until the squash is puffed and lightly browned.

Garnish with chopped parsley or chervil and serve hot.

*VARIATION:
Mashed or pureed sweet potato instead of the squash puree also works well.

Makes 12
Source: The Chesapeake Cookbook by Susan Belsinger and Carolyn Dill, 1990