New Recipes Squash and Ricotta Salad - ★Cooking Recipes★

Butternut squash and ricotta cheese make a perfect pairing in this delicious spinach salad.
Directions for: Squash and Ricotta Salad

Ingredients

cup (50 mL)diced pancetta or bacon

cup (50 mL)diced onion or shallot

1 cup (375 mL) small dice butternut squash

1 clove garlic, minced

tsp (10 mL) finely chopped fresh sage

cup (50 mL)white wine

2 Tbsp white wine vinegar

cup (125 mL)water

4 cup washed spinach leaves

cup (150 mL)ricotta cheese

olive oil, for drizzling

salt and pepper

Directions

1. In a large saut pan over medium-high heat, saut pancetta or bacon until crispy, then remove to drain. Remove all but 1 tbsp of bacon fat from pan.

2. In same pan, saut 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.

3. 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.

See more: Saute, Vegetables, Salad, Cheese, Summer, Side, Fall, Lunch, Healthy