Squash and Ricotta Salad

Squash and Ricotta Salad

Yield: 4

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 tsp (10 mL) finely chopped fresh sage
1/4 cup (50 mL) white wine
2 tbsp 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

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.