INGREDIENTS
1 medium delicata squash, seeded and sliced into 1/2-inch-thick rings
2 tablespoons olive oil, plus more for brushing
4 ounces spinach, washed, dried, and torn into bite-size pieces (about 7 cups)
1 large shallot, sliced thinly
2 tablespoons sherry vinegar
1/3 cup roasted and salted pumpkin seeds
2 ounces shaved ricotta salata
Saba, for drizzling (optional)
INSTRUCTIONS
Heat the oven to 400°F and arrange a rack in the middle. Brush squash rings with olive oil on both sides and place in a single layer on a baking sheet. Season well with salt and freshly ground black pepper. Roast until the underside of the squash is blistery and brown and fork tender, about 15 minutes.

Meanwhile, transfer cleaned spinach to a large bowl, cover with a damp paper towel, and reserve in the refrigerator.
Once squash is almost ready, heat remaining 2 tablespoons olive oil in a small frying pan. When it shimmers, add shallot and sprinkle with salt and freshly ground black pepper. Cook until tender and beginning to brown, about 3 minutes. Deglaze the pan with the vinegar, scraping up any bits that are stuck to the bottom, and immediately remove from heat.
Pour shallot mixture over spinach and toss to combine. Season with additional salt and freshly ground black pepper, as desired.
To serve, layer squash with spinach and top with pumpkin seeds. Sprinkle with ricotta salata, and drizzle with saba (if using).

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