Ingredients

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 squash 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

Description

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. In Same Pan, Sauté Onion For 4 Minutes To Soften (not Brown), Then Add Squash. Add Garlic, Sage, Wine,

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