Butternut Squash Gratin With Creamed Spinach

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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 fraèche

1/4 cup freshly grated Parmesan

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