spinach & artichoke-stuffed butternut squash
As autumn comes, cooks look for dishes that warm the heart. This spinach & artichoke-stuffed butternut squash is a perfect choice. It's a fancy vegetarian recipe that adds richness and beauty to any holiday meal.
Equipment
- Large baking sheet
- Sharp chef's knife
- Cutting board
- Mixing bowl
- Aluminum foil
- Measuring cups and spoons
Ingredients
- 1 large butternut squash
- 2 cups fresh spinach
- 1 cup artichoke hearts chopped
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan
- 2 garlic cloves minced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F
- Cut butternut squash in half, remove seeds
- Mix spinach, artichokes, and cheese in bowl
- Stuff squash halves with mixture
- Bake for 35-40 minutes until squash is tender
- Let cool for 5 minutes before serving