Directions

• 1

  Preheat oven to 400F.

• 2

  Season the halved butternut squash with salt. Place face-side down on a rimmed baking pan. Add the hot water to the pan, then cover with aluminum foil. Bake for 20-25 minutes, until fork tender.

• 3

  In a cooking pan over medium high heat, add the olive oil to heat up 1 minute.

• 4

  Add the chopped onion and minced garlic to sauté for 4-5 minutes.

• 5

  Add the broccoli florets to sauté 2-3 more minutes.

• 6

  Add the spinach and stir continuously to cook 2 minutes.

• 7

  Stir in the flour.

• 8

  Stir in the milk, heavy cream, and mozzarella. Cook for 3-4 minutes, until slightly thickened.

• 9

  Remove the butternut squash from the oven and flip over to expose the inside of the squash. (Optional: remove a portion of the butternut squash to make room for filling.)

• 10

  Spoon the creamy spinach-broccoli mixture into the centers of the butternut squash halves.

• 11

  Bake 10-12 more minutes before enjoying warm!