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 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.
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Ingredients Equipment Method

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

Equipment

  • Large baking sheet
  • Sharp chef's knife
  • Cutting board
  • Mixing bowl
  • Aluminum foil
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 400°F
  2. Cut butternut squash in half, remove seeds
  3. Mix spinach, artichokes, and cheese in bowl
  4. Stuff squash halves with mixture
  5. Bake for 35-40 minutes until squash is tender
  6. Let cool for 5 minutes before serving