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Baked Stuffed Onions

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Washington Post
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dairy free nut free


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1 medium (about 2 pounds) butternut squash, peeled and cut into 1-inch cubes

1/4 cup olive oil, plus more for drizzling

1 teaspoon honey

1/2 teaspoon ground red pepper

1 teaspoon dried sage

1/2 teaspoon salt, plus more to taste

4 large (unpeeled) sweet onions, each about 4 inches across

3 1/3 cups low-sodium beef broth

4 ounces pork breakfast sausage, such as Jimmy Dean Breakfast patties, broken into small pieces

2 medium cloves garlic, minced

1 1/2 cups bulgur wheat (see headnote)

Freshly ground black pepper

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