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Serve as a main course accompanied by a leafy green salad. If acorn squash is not available, use about 1 pound of zucchini, scrubbed well and trimmed.
Preheat oven to 350F.
Remove stems and all outer leaves from artichokes. Pull out cone of tender inner leaves, and use a small spoon to scrape away prickly choke from center. Trim away any dark green bits from bottoms. Put trimmed artichokes into acidulated water.
Cut squash in half, and remove seeds. Use a sharp knife to remove peel, and set squash aside.
Melt butter in a saucepan over medium-high heat. Whisk in flour, and cook until lemon-colored and bubbly, for about 1 minute. Pour in milk, increase heat to high and bring to a boil, stirring constantly until smooth and thickened, for about 5 minutes. Reduce heat to medium-low and cook, stirring often, for about 10 minutes. Season with nutmeg, salt and pepper.
Spread half of sauce over bottom of a medium-sized baking dish. Cut artichoke bottoms and squash into 1/4-inch-thick slices. Arrange, alternating, on top of sauce. Pour remaining sauce over top, and spread out evenly with back of a knife. Sprinkle cheese over top.
Bake until vegetables are softened and top is golden brown, for about 45 minutes. Remove from oven, and serve.
- Calories 370
- Carbohydrate Content 38 g
- Cholesterol Content 55 mg
- Fat Content 20 g
- Fiber Content 10 g
- Protein Content 15 g
- Saturated Fat Content 12 g
- Sodium Content 250 mg
- Sugar Content 5 g