Creamed Spinach Stuffed Butternut Squash

1: Preheat the oven to 350°F.

2: Line a roasting pan with foil.

3: Season the cut sides of the halved butternut squash with salt and pepper and lay them cut side down in the pan.

4: Pour the boiling water into the pan and cover with foil.

5: Bake for 30-45 minutes or until soft and fork tender.

6: Once roasted, scoop out a bit more flesh from the neck for filling.

7: In a pan, sauté the onion and garlic in butter until soft.

8: Add the spinach and cook until wilted.

9: Stir in the flour and let cook for a few minutes.

10: Pour in milk and cream, stirring until smooth.

11: Season with salt and pepper, allowing to simmer for 8-10 minutes until thickened.

12: Remove from heat and stir in gruyere and half of the Parmesan, checking for seasoning.

13: Let the mixture cool for 15 minutes and then spoon it into the hollows of the butternut squash.

14: Top with the remaining Parmesan cheese.

15: Return to the oven and bake until the tops are golden brown, about 10 minutes.

16: Optionally, finish under the broiler for a crisp top.