Squash Florentine

Make the filling the day before Thanksgiving
Serves 6

1 Winter Squash—cooked
1 package ( 10 oz) frozen chopped spinach, thawed
1 tablespoon butter
1 large shallot, minced
1 tablespoon flour
1/2 cup Longmont Dairy Whipping Cream
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon pepper
3/4 teaspoon ground nutmeg
3 ounces thinly sliced proscuitto

Cook spinach in a 4 to 5 qt. pan, on high heat, for 2-4 minutes. Drain in a colander. When cool, press to remove excess moisture.

Over medium heat, combine butter and shallot in same pan used for spinach. Stir often until shallot is lightly browned. Add flour and stir until golden. Remove from heat and whisk in cream. Place on medium-high heat and stir until boiling. Mix in Worcestershire sauce, mustard, pepper, spinach, and nutmeg (to taste). If made ahead, cover and chill until next day; reheat.

Cut cooked, warm squash into 6 equal portions. Place, skin down, in baking pan. Top the squash equally with the spinach mixture; drape with proscuitto. Broil 8 inches from the heat until the proscuitto is sizzling and tinged with brown—(about 4 minutes). Set pieces on individual plates.