Honeynut Squash with Biancolilla

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Enjoy the fresh flavor of our Biancolilla with roasted fall vegetables.

Author:

Olio Taibi

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

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.