Butternut Squash Gratin with Creamed Spinach
Ingredients
- Two 2-pound butternut squash, necks only, peeled and each cut crosswise into sixteen 1/4-inch-thick rounds
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- One 10-ounce bag cleaned spinach, stemmed and rinsed
- 1 1/4 cups heavy cream
- 2 tablespoons crème fraiche
- 1/4 cup freshly grated Parmesan
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