Squash And Ricotta Salad
Squash And Ricotta Salad
Get this quick and easy squash and ricotta salad recipe from Fresh with Anna Olson.
  • Difficulty Level Easy
  • Technique Sauteing
  • Preparation Time 10 minutes
  • Yield 4 servings
  • ¼ cup (50 mL) diced pancetta or bacon
  • ¼ cup (50 mL) diced onion or shallot
  • 1½ cups (375 mL) small dice butternut squash
  • 1 clove garlic, minced
  • 2 teaspoons (10 mL) finely chopped fresh sage
  • ¼ cup (50 mL) white wine
  • 2 tablespoons white wine vinegar
  • ½ cup (125 mL) water
  • 4 cups washed spinach leaves
  • ⅔ cup (150 mL) ricotta cheese
  • Olive oil, for drizzling
  • Salt and pepper
  1. In a large sauté pan over medium-high heat, sauté pancetta or bacon until crispy, then remove to drain. Remove all but 1 tablespoonp of bacon fat from pan
  2. In same pan, sauté onion for 4 minutes to soften (not brown), then add squash
  3. Add garlic, sage, wine, vinegar and water and cook for about 6 minutes, until squash is tender. Taste and season
  4. Spoon warm squash over spinach greens, on a plate or platter and dollop ricotta on top
  5. Drizzle with olive oil and finish with a little sprinkling of salt and pepper
  6. Serve immediately

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