Fall is the ultimate time of the year for comfort food, am I right? The
cooler the temperatures always have me craving them.
This week I had a bunch of girlfriends over for some "Hallowine Cocktails" and
served this dip with crackers and it was gobbled all up.
A must to share!
Slice two Acorn Squash in half crosswise. Use a spoon to remove seeds.
Slice a small piece off the bottom of the squash so that they sit upright in the pan
with out falling over and making a mess. Salt & Pepper.
Next, melt 2 tablespoons of butter in a large pan over medium heat.
Grab one 7 ounce can of artichoke hearts not marinade.
Dice up the artichokes into small pieces.
Chop up 4 ounces fresh spinach and toss it in to the melted butter,
Saute the spinach till they are wilted for about 2 minutes.
Add in the artichoke hearts and saucte for an additional 3-4 minutes.
In a large bowl drop in 2 ounces of cream cheese.
Add in 2 cups of fresh grated Gruyere cheese.
Pour in to the bowl 1 cup of half and half.
Grab your spinach and artichokes and toss it all into the cheese mixture.
Salt & Peper and stir until all incorporated.
Ladle the mixture into the squash halves, about 3/4 up the way.
Add the fresh grated Gruyere cheese to the top of each one.
Cover the roasting pan with aluminum foil and place on oven for one hour
until squash becomes tender. Take off foil and cook a bit more till cheese is golden brown.
Remove from oven and carefully place squash halves on a platter.
Serve it alongside crackers or a warm baguette.
You could just dig in with a spoon;)
Get ready for a spread that is very gooey, cheesy and dairy Delicious!
You will get that fall Acorn Squash in every bite.
Enjoy!
No comments
Post a Comment