Roasted Squash with Pimentón and Manchego Cheese

Serves 4

by Maria Helm Sinskey
from Fine Cooking
Issue 117
Last Edit Date: 4/27/2012 11:29:32 AM

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.

more about:

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

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.

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

Photo: Scott Phillips

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by TheMomChef, 6/6/2012Absolutely adored this dish. The sweetness of the caramelized squash and onions is balanced perfectly with the heat of the pimentón. You can read my full review at: http://bit.ly/Lqe0fr