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1
Preheat the oven to 450F.
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2
Place the squash on a rimmed baking sheet and toss with the olive oil and salt.
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3
Arrange the squash so that none of the pieces are touching.
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4
Roast until the squash is soft and golden brown around the edges, about 45 minutes.
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5
Remove the squash from the oven and transfer to a serving platter.
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6
Drizzle with the saba, crumble the ricotta salata over the squash, and sprinkle with the walnuts.
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7
Serve immediately.
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8
Place the grapes in a large pot and crush with a potato masher so that they release their juices.
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9
Add the rosemary and bring to a boil over medium heat (leave the seeds and stems in the pot).
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10
Cook the mixture, stirring and crushing frequently, until the grapes have completely broken down and lost their juices, about 15 minutes.
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11
Strain the contents through a fine-mesh sieve into a small pot.
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12
Make sure to squeeze all of the juice from the grapes (pressing with the back of a wooden spoon works well).
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13
Discard the seeds, stems, and rosemary.
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14
Bring the juices back to a boil over medium heat and slowly reduce until a syrupy consistency is reached (the liquid will coat the back of a metal spoon lightly), about 40 minutes.
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15
It is very easy to scorch the syrup, so test it frequently by drizzling it on a plate.
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16
If it has reduced too much, add a little water to reconstitute.
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17
The syrup will thicken significantly when it is cool.
