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Butternut Pumpkin and Ricotta Salad

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


  • 1/4 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 pumpkin

  • 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


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