In a mixing bowl coat butternut squash with a Tbs of olive oil and the nutmeg and place on a nonstick baking sheet

Roast the squash in a 400F oven for 20-30 mins

While squash is cooking sautee spinach in garlic and olive oil for about 5 mins adding salt and pepper to taste. Add the cream cheese and combine for about 2 mins. Add the heavy cream and warm through for about 2 mins.

Take spinach moisture off heat and put into a bowl. When squash done let it cool for a few minutes then add to the spinach bowl.

Add your shredded cheese blend to the bowl and combine all.

Pour the mixture into a greased square baking dish. Sprinkle more shredded cheese or seasoned breadcrumb on top.

Put the baking dish into a 350F oven for about 20 mins.