• 2 butternut squashes, cut in half with seeds removed
• 2 tsp. salt
• 1 cup boiling water

For the creamed spinach

• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 1/2 pounds spinach, washed and roughly chopped
• 2 Tbsp. flour
• 1 cup milk
• 1/2 cup cream
• Salt and pepper, to taste
• 1/2 cup mozzarella cheese, grated
• 4 Tbsp. parmesan cheese, grated

1. Preheat the oven to 350 F.
2. Place the halved butternut squash into a deep roasting pan, then season with salt.
3. Pour boiling water into pan and cover with foil.
4. Place roasting pan in oven and allow to roast for 30-45 minutes until squash is soft.
5. While the butternut is roasting, make the creamed spinach. Saute the onion and garlic in 2 tsp. of olive oil.
6. Add spinach and cook until wilted. Then add flour and stir it into spinach. Pour in milk and stir until the sauce is smooth. Add cream. Allow mixture to simmer gently for 7-10 minutes or until the sauce is thick and smooth. Season to taste and remove from heat. Cool, then add mozzarella.
7. Spoon the creamed spinach into the hollows of each butternut and top with parmesan cheese.
8. Place in oven and cook until squash are golden brown, about 10 minutes.
9. Remove from oven. Serve hot.

Photo from and recipe inspired by simply-delicious-food.com.