¼ cup (50 mL) diced pancetta or bacon

¼ cup (50 mL) diced onion or shallot

1 ½ 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 tbsp of bacon fat from pan.

2. 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.

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: Cheese, Fall, Healthy, Lunch, Salad, Sauté

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