Roasted Squash with Pimentón and Manchego Cheese
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.
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):
photo: Scott Phillips
From Fine Cooking 117
, pp. 62
May 3, 2012