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Butternut Pumpkin and Ricotta Salad

This colourful, fresh and healthy salad is perfect for lunch or a delicious light dinner.



  • 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 pumpkin. Add garlic, sage, wine, vinegar and water and cook for about 6 minutes, until squash is tender. Taste and season.

  • 3.

    Spoon warm pumpkin 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.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Butternut Pumpkin and Ricotta Salad.


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Posted by EK2Report
Sounds delicious, though I might substitute something else for the pancetta or just leave it out altogether.