Restaurant Spotlight: Rays Italian Kitchen

Ingredients

• 1/2 medium-small organic Kabocha squash or pumpkin, cut in 1″ cubes, about 2 cups
• 1 red onion, sliced
• 1 handful of fresh sage leaves
• 1/2 small basket of fresh ricotta cheese
• 2 tablespoons olive oil
• 1/2 tablespoon red balsamic vinegar
• Sea salt to taste
• Optional: prosciutto slices to garnish