Creamed Spinach and Grilled Butternut Squash
Rinse the squash, cut in half, remove seeds and cut into bite-sized pieces. Place on a parchment-lined baking sheet, skin side down. Drizzle with oil and season with salt and pepper. Bake in an oven preheated to 180°C (approximately 350°F) for about 15 to 20 minutes.
Rinse the spinach, trim, shake dry and coarsely chop. Peel and dice the onion. Melt the butter in a saucepan and saute the onion until translucent. Stir in the spinach. Cover the pot and let cook over medium heat. Remove the cover and dust with flour. Stir in the cream and simmer. Season with salt, pepper and nutmeg. Then stir in the sour cream.
Grill the squash on the barbecue (or under the broiler) for 5 to 10 minutes. Serve with spinach.