Squash and Ricotta Salad

By maredan

Ingredients

• 1/4 cup (50 mL) diced pancetta or bacon
• 1/4 cup (50 mL) diced onion or shallot
• 1 1/2 cups (375 mL) small dice butternut squash
• 1 clove garlic, minced
• 2 teaspoons (10 mL) finely chopped fresh sage
• 1/4 cup (50 mL) white wine
• 2 tablespoons white wine vinegar
• 1/2 cup (125 mL) water
• 4 cups washed spinach leaves
• 2/3 cup (150 mL) ricotta cheese
• olive oil, for drizzling
• salt and pepper

Details

Servings 4

Preparation

Step 1

Directions
In a large sauté pan over medium-high heat, sauté pancetta or bacon until crispy, then remove to drain. Remove all but 1 tbsp of bacon fat from pan.
In same pan, sauté onion for 4 minutes to soften (not brown), then add squash. Add garlic, sage, wine, vinegar and water and cook for about 6 minutes, until squash is tender. Taste and season.
Spoon warm squash over spinach greens, on a plate or platter and dollop ricotta on top. Drizzle with olive oil and finish with a little sprinkling of salt & pepper. Serve immediately.