squash salad

serves 10-12

2 butternut squash, peeled and sliced into 1/2 inch thick pieces
1 bag of spinach
1 large shallot (chopped)
1/4 cup pumpkin seeds (roasted)
1/4 lb ricotta salata (diced small)
2 tbsp olive oil
2 tbsp balsamic vinegar

The squash can be roasted ahead of time (1-2 days before) but don't make the spinach/dressing until the day of.

Toss the squash with enough oil to coat and season with salt/pepper. Roast at 400 for ~40-50 mins until the underside is brown and carmelized, remove from pan and set aside.

Saute shallot in 2 tbsp oil, season with salt/pepper, ~5 mins until the shallot softens. Add balsamic vinegar, wisk together and pour/toss over the spinach.

In one bowl layer a little spinach, squash, pumpkin seeds and ricotta salata, and repeat until everything is used up.

Recipe adapted from chow.com