Creamed spinach-stuffed squash

Active: 40 minutes; Total: 1 hour 40 minutes; Yield: 4 servings 

Acorn squash; halved, seeded	2 large
Oil, olive	1 tablespoon
Salt, kosher	1 teaspoon +
Pepper, freshly ground	1 teaspoon +
Baby spinach	16 cups
Cream, heavy	2 ½ cup
Crème fraîche	¼ cup
Parmesan; grated	½ cup + ¼ cup

1. Preheat oven to 425°F. 
2. Cut a thin sliver off the back side of each squash half to help it sit flat. 
3. Place the squash, cavity sides up, on a foil-lined baking sheet. 
4. Drizzle evenly with oil; sprinkle with salt and pepper. 
5. Roast until just tender, about 40 minutes. 
6. Remove from oven; increase temperature to 475°F. 
7. Meanwhile, heat a medium saucepan over medium-high heat. 
8. Add the spinach, one handful at a time; cook, stirring often, until wilted, 2 to 3 minutes. 
9. Transfer the spinach to a fine wire-mesh strainer; let drain and cool for about 20 minutes. 
10. Wipe the saucepan clean. 
11. Squeeze the spinach with a clean kitchen towel to remove as much liquid as possible; coarsely chop and set aside. 
12. Scoop out about ¼ cup of the squash from each roasted half, leaving cavities with a ¼-inch to ½-inch-thick border of flesh. 
13. Finely chop the scooped squash. 
14. Bring the cream and chopped squash to a boil in the saucepan over medium heat, stirring often; reduce heat to low, and simmer, stirring often, until the cream is thick enough to coat the back of a wooden spoon, about 10 minutes. 
15. Add the spinach, and cook, stirring often, until thick and creamy, 10 to 15 minutes. 
16. Remove from heat. 
17. Stir in the crème fraîche and ½-cup Parmesan; season to taste. 
18. Spoon evenly divided mixture into the squash halves; sprinkle with remaining cheese. 
19. Bake until the cheese is melted and beginning to brown, 5 to 8 minutes. 
20. Serve immediately. 

Recipe from Food & Wine Annual 2025.