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Recipe

Roasted Squash with Pimentón and Manchego Cheese

Scott Phillips

Servings: 4

This side dish gets a dose of Spanish flavor from smoky pimentón (Spanish paprika) and aged manchego cheese. For variety, use different types of squash, like zucchini and pattypan.

Ingredients

  • 1-1/2 lb. assorted summer squash, trimmed and cut into 1-inch chunks
  • 1 tsp. kosher salt
  • 1 cup medium-diced yellow onion
  • 1 Tbs. extra-virgin olive oil
  • 1-1/2 tsp. hot pimentón
  • 1 cup coarsely grated manchego

Nutritional Information

      Calories (kcal) : 190
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 30
      Sodium (mg): 450
      Carbohydrates (g): 10
      Fiber (g): 3
      Protein (g): 9

Preparation

  • Position a rack in the center of the oven and heat the oven to 450°F. In a colander, toss the squash with the salt and drain for 30 minutes; transfer to a large bowl.
  • Toss the squash with the onion, olive oil, and pimentón. Arrange in single layer on a rimmed baking sheet.
  • Roast until the squash is lightly golden, about 20 minutes, then flip and continue to roast until the squash and onions are golden-brown and tender, about 20 minutes more.
  • Sprinkle with the manchego, toss gently, and serve.

Reviews

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Reviews

  • butterscotch | 03/16/2015

    Really good and very easy. I was searching for a hands-off recipe for zucchini that would produce a delicious result. This is it. I tried it with a 50/50 mixture of smoked pimenton and Aleppo pepper, and that worked beautifully. Next time I will run the dish under the broiler for a minute or two just before serving to crisp up the cheese.

  • butterscotch | 03/16/2015

    Really good and very easy. I was searching for a hands-off recipe for zucchini that would produce a delicious result. This is it. I tried it with a 50/50 mixture of smoked pimenton and Aleppo pepper, and that worked beautifully. Next time I will run the dish under the broiler for a minute or two just before serving to crisp up the cheese.

  • User avater
    SweetJLee | 06/23/2013

    Absolutely amazing. This is easily the best dish squash dish I've ever encountered. The hot paprika looked like a lot going in, but it was offset perfectly by the sweetness of the roasted veggies. I've stopped putting zucchini in my home garden and now I'm regretting that decision! Will be making this often - both as a side dish and as a light, healthy lunch.

  • User avater
    TheMomChef | 06/06/2012

    Absolutely adored this dish. The sweetness of the caramelized squash and onions is balanced perfectly with the heat of the pimentn. You can read my full review at: http://bit.ly/Lqe0fr

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