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Roasted Squash with Pimentón and Manchego Cheese

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Serves 4

  • by Maria Helm Sinskey from Fine Cooking
    Issue 117

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):
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

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.

Absolutely 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

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