Preheat oven to 350
In a medium shallow baking dish, whisk together 3 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil, vinegar, pepper, and salt.
Add honeynut squash to baking dish and toss well to coat with the oil mixture.
Tuck in rosemary springs around the squash in the baking dish.
Roast for 25-30 minutes, until squash is tender.
Sprinkle on ricotta salata and drizzle remaining 1 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil. Serve warm.
