Cut the squash into thin slices, put them in a glass container and cover them with an emulsion of oil and vinegar.
Add the thinly sliced garlic, a bit of salt, few minced mint leaves, and grains of pepper; let the squash marinate for at least 12 hours.
On a serving dish, place the slices of Schisc bresaola, add the marinated squash, honey mushrooms in oil, few grains of pink pepper, grated ricotta cheese and, just before serving it, a drop of oil.
