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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.
- Serving Size SERVES 4
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g