Preparation

Peel the onions and cut them in half horizontally, scooping out the centres and leaving them to one side. Boil them for 20 minutes in a large pan of salted water with 2 bay leaves and a little oil. Cut the squash into cubes and fry them in a pan with some oil, a bay leaf and chopped, seasoned leek. Mix the squash with crumbled cotechino sausage and use the mix to fill the onions, once they have been removed from the pan and dried. Place them on a baking sheet, drizzle oil on them and put them in an oven pre-heated to 160º for around 20 minutes. To be served hot.