The extra step of both steaming and roasting the squash brings a caramelized taste to this autumnal salad. The oven-hot squash warms the spinach and melts the edges of the tart, semisoft Teleme, blending the flavors. Change out the flavor by using buffalo mozzarella, fontina or a creamy Monterey jack in place of the Teleme; if desired, substitute walnuts or hazelnuts for the pepitas.
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