Warm Buckwheat Salad with Paprika Roasted Squash, Sautéed Chard and Citrus Ricotta Cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the butternut squash with 1 1/2 tablespoons (22 ml) olive oil, sweet paprika, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a tray and roast for 22 to 25 minutes, turning halfway through, until tender and golden.

2. 2

   2. While the squash roasts, place the buckwheat in a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until tender but still separate. Drain if needed and let rest for 5 minutes.

3. 3

   3. In a small bowl, mix the ricotta with the lemon zest, 1 tablespoon (15 ml) lemon juice, the grated garlic clove, half of the chives, a pinch of salt, and a pinch of black pepper. Stir until smooth and creamy.

4. 4

   4. Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 30 seconds. Add the Swiss chard and sauté for 3 to 4 minutes until the stems are tender and the leaves are just wilted. Season with a pinch of salt and black pepper.

5. 5

   5. In the same skillet or in a large bowl, combine the cooked buckwheat with the sautéed chard. Add the roasted squash and the pumpkin seeds.

6. 6

   6. Make the final dressing by whisking the remaining 1/2 tablespoon (7 ml) olive oil with the sherry vinegar, honey, the remaining 1 tablespoon (15 ml) lemon juice, a pinch of salt, and another pinch of black pepper.

7. 7

   7. Pour the dressing over the warm salad and toss gently so the squash keeps its shape.

8. 8

   8. Divide the salad among plates, add spoonfuls of the citrus ricotta cream on top, and finish with the remaining chives. Serve immediately.