Roasted Butternut Squash Spinach Dip – Fustini's Oils & Vinegars

Ingredients

• 2 cups cubed butternut squash
• 2 tablespoons Fustini's Herbs de Provence olive oil
• 1 tablespoon Iron Fish Maple Syrup
• Kosher salt and freshly ground pepper to taste
• 1/4 teaspoon freshly grated nutmeg
• 8 slices of bacon, chopped
• 1/2 red onion, diced
• 3 garlic cloves, minced
• 8 oz mushrooms, chopped
• 12 oz fresh baby spinach
• 1 8-oz block of cream cheese, softened
• 1/2 cup mascarpone cheese
• 8 oz Parmesan cheese, freshly grated