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Roasted Squash with Pimentón and Manchego Cheese recipe

Roasted Squash with Pimentón and Manchego Cheese

by Maria Helm Sinskey
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

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. Serves 4

Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients zucchini pattypan squash kosher salt more more
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
From Fine Cooking 117 , pp. 62
May 3, 2012

user reviews

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Star Star Star Star Star 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