2 Butternut squashes, neck only, peeled and cut int ¼ inch rounds

1 tablespoon extra virgin olive oil

10 ounces baby spinach, washed stemmed, drained, but not dried

1 ½ cups heavy cream

¼ cup grated parmesan cheese

½ teaspoon freshly grated nutmeg

Salt and Pepper to taste

Coat the rounds of butternut squash with olive oil.
Season with salt and pepper. Arrange on a sheet pan in one layer.
Place in a 425degree oven for ½ hour or until completely cooked.
While the squash is cooking, prepare the spinach. In a large sauté pan, cook the spinach until just wilted.
Drain and squeeze dry. In the same pan, reduce the cream until very thick, add the spinach and nutmeg. Season with salt and pepper. Continue to cook until the mixture is almost thick enough to hold its shape.
Let cool. When the squash is cooked, raise the heat in the oven to 475degrees.
Spoon the creamed spinach on the top of the squash, then top with the parmesan cheese. Place back in the oven and cook until the cheese is lightly brown and everything is very hot. Serve hot.