Roasted Butternut Squash with Saba and Ricotta Salata

Name: Roasted Butternut Squash with Saba and Ricotta Salata
Yield: Serves 4 to 6
Ingredients: 2 medium butternut squash, peeled, seeded, and cut into 1-inch chunks; 1/4 cup olive oil; 1 teaspoon salt; 3 tablespoons saba (recipe follows); 1/4 pound ricotta salata cheese; 1/4 cup walnuts, toasted and finely chopped; 2 pounds wine grapes, such as concord or champagne; 1 fresh rosemary sprig; (makes about 1/2 cup)

January 24, 2012

Saba (mosto cotto), a reduction of grape must, has a flavor similar to that of balsamic vinegar. It is a largely undiscovered treasure here in the states, but is commonly found in Italian pantries. Our ace recipe tester, Alison Ladman, came up with an easy recipe for a homemade version. You can also use aged balsamic vinegar that’s been reduced by half its volume. If no specialty grapes, such as Concord, are available, a mixture of red and white grapes works well too. A drizzle of this syrup brings out the sweetness of the roasted squash and beautifully offsets the saltiness of the drier ricotta salata cheese.

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