Butternut Squash and Creamed-Spinach Gratin

Ingredients

• ¾ teaspoon black pepper
• 5 tablespoons unsalted butter
• additioanl butter for greasing pan
• ½ ounce finely grated Parmigiano-Reggiano
• 4 pounds butternut squash
• 1 ½ teaspoons salt
• 1 adjustable-blade slicer
• + 5 more ingredients
• • 3 pounds fresh spinach
  • ¾ cup onion
  • 3 garlic cloves
  • 1 cup heavy cream
  • ¼ teaspoon freshly grated nutmeg

If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water. Thoroughly squeeze cooked fresh or thawed frozen spinach i...

View full recipe at Epicurious