Ingredients

• 4 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil, divided

• ½ TBS balsamic vinegar

• ½ tsp freshly ground black pepper

• ¾ tsp kosher salt

• 1 pound honey nut squash (about 2 small squashes), halved, stem end trimmed, seeds removed, and sliced into ½” slices (leave skin on)

• 1 large sprig of rosemary with a few branches, split into a few smaller sprigs

• ¼ cup crumbled ricotta salata