Warm Cannellini Bean Salad with Rosemary Roasted Squash, Sautéed Escarole, and Whipped Lemon Ricotta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the butternut squash on a baking tray and toss with 1 1/2 tablespoons olive oil, chopped rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 22 to 25 minutes, stirring halfway through, until tender and golden.

2. 2

   While the squash roasts, toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

3. 3

   In a small bowl, combine the ricotta with the lemon zest, 1 tablespoon lemon juice, the grated garlic clove, 1 teaspoon olive oil, and a pinch of salt. Whisk or stir until creamy and light. Set aside.

4. 4

   In another bowl, make the vinaigrette by mixing the white wine vinegar, honey, Dijon mustard, the remaining 1/2 tablespoon lemon juice, 1 tablespoon olive oil, a pinch of salt, and black pepper to taste.

5. 5

   Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium heat. Add the red onion and sliced garlic, and cook for 3 to 4 minutes until slightly softened. Add the escarole and sauté for 2 minutes, just until lightly wilted but still textured.

6. 6

   Add the cannellini beans and 2 tablespoons of the vinaigrette to the skillet. Cook for 2 minutes, stirring gently, until the beans are warmed through. Taste and adjust with a little more salt if needed.

7. 7

   Transfer the escarole and bean mixture to a serving platter. Spoon the roasted squash and onion over the top. Add dollops of whipped lemon ricotta, drizzle with the remaining vinaigrette, and finish with the toasted pumpkin seeds and a little more black pepper. Serve warm.

8. 8

   For a cleaner presentation, let the squash rest for 3 minutes after it comes out of the oven before assembling the salad, so it holds its shape better when combined with the beans and escarole.