Individual Cheesy Squash Fondue

This individual portion of cheesy squash fondue makes for a fabulous appetizer at your next meal!

10 ounces frozen cubed butternut squash
2 tablespoons butter
8 ounces fresh spinach, chopped
7 ounces canned artichoke heats, drained and chopped
2 ounces Neufchatel cheese
1 cup fat free half and half
2 cups Gruyere cheese, freshly grated
Salt and pepper, to taste
Fresh baguette, sliced

View the full recipe at Ruffles & Truffles →