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Prep
Difficulty
Medium
Time
Estimate
45 mins
1. Roast the butternut squash and beets in separate baking dishes.
2. Bring a large pot of water to a boil.
3. Make the salad dressing and prepare the remaining ingredients.
4. Add the pear halves to the baking dish and roast longer.
5. Prepare the sage ricotta sauce.
6. Saute the greens and toss with the roasted squash pieces.
7. Finish the pasta. Finish the salad. Serve altogether.
Butternut squash is slowly roasted while you caramelize onions and sauté up kale, spinach or whatever greens you have available. Toss the mess together as a topping for a pasta, creamy polenta or even as a side to a slow-melt-in-your-mouth-roasted meat. If you are feeling adventurous, roast up the squash seeds from the butternut squash and use as a topping.
Roasting pears in the same pan as the red beets will bleed the color into the edges of the fruit giving them an irresistible tie-dye look. Meanwhile your beets will be roasted into sweetness.
Ricotta cheese is melted with a bit of milk and sage butter to be tossed on to pasta. Easier then an alfredo sauce while lending a more interesting texture and flavor.
