|2 handfuls of fresh spinach leaves, rinsed and drained||1½ cups heavy whipping cream|
|1 small to medium butternut squash, halved, seeded, peeled, and thinly sliced||3-4 tsp cream-style white horseradish|
|2 garlic cloves, finely chopped||sea salt and freshly ground black pepper|
Preheat the oven to 400 F (200 C). Put the spinach in a saucepan with a little water (the water clinging to the freshly-rinsed leaves should be enough), and cook, stirring, for a few minutes over medium-low heat until just wilted. Drain, and squeeze out the excess water. Set aside.
Put the squash and garlic in a saucepan, pour in the cream, and simmer over low heat for 10 minutes. Using a slotted spoon, remove the squash, and layer it in an ovenproof dish with the wilted spinach.
Stir the horseradish into the cream remaining in the pan, then pour the mixture over the squash. Season with salt and lots of pepper. Cover with foil and bake for 20 minutes.
Make sure you use heavy cream in this dish; it is very stable and won't separate during cooking.
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