Roasted Summer Squash with Manchego brings together the tender, caramelized goodness of oven-roasted summer squash, sprinkled with the nutty, sweet notes of Manchego cheese. Served alongside your favorite grilled meats or a hearty salad, it's the kind of dish that turns a simple weeknight dinner into a memorable meal your family will ask for again and again.
For an easy side that is sure to delight, give this Roasted Summer Squash a try!
We've taken a true summer star and elevated it. From smokey to sweet—this dish has it all!
Ingredients
- Summer Squash: These are the star of our dish. Fresh, tender, and with a subtly sweet flavor. If you can't find summer squash, zucchini makes an excellent substitute.
- Sea Salt: A touch of sea salt enhances the natural sweetness of the squash, bringing out its full flavor. You could also try use pink Himalayan salt, kosher salt, or flaky sea salt.
- Yellow Onion: This kitchen staple adds a layer of savory depth to our dish. Red or white onions can also be used, or for a milder flavor, try sweet Vidalia onions.
- Olive Oil: This gives our squash that a roasted finish and enriches the overall flavor. Avocado oil or grapeseed oil could work as substitutes if you prefer.
- Smoked Paprika: It lends a smoky, slightly spicy punch that perfectly complements the squash. If smoked paprika isn't your thing, regular paprika or even chili powder can do the trick.
- Manchego Cheese: This Spanish cheese has a nutty, tangy flavor that pairs well with the sweetness of the squash. If Manchego is hard to find, a good quality Parmesan or Pecorino Romano can step in.
Step by Step
Preheat your oven to 420 degrees and line your baking sheet with parchment paper.
Toss your summer squash with sea salt and let it rest on a paper towel-lined baking sheet for about 30 minutes.
Transfer it to a large bowl. Add diced onion, olive oil, smoked paprika. Toss until coated.
Arrange your squash in a single layer on the aforementioned baking sheet. Put it in the oven and let it cook for 30 minutes, stirring halfway through.
Remove your squash from the oven and sprinkle with grated Manchego cheese. Return to the oven until the cheese melts, about 5 minutes.
Tips and Tricks for Your Best-Ever Roasted Summer Squash
- The Importance of Draining: Letting the salted squash drain in a colander may seem like an extra step, but it really impacts the final result! This process helps to draw out the excess moisture from the squash, resulting in a better-roasted texture and concentrated flavors.
- Find the Freshest Squash: Remember that day at the farmer's market when you found those perfectly ripe, sunshine-yellow summer squashes? That's what you're aiming for. Choose squash that feels firm and has bright, glossy skin.
- Season Generously: Don't be shy with your seasoning! A good sprinkle of sea salt and freshly ground black pepper brings out the natural sweetness of the squash. I love adding a touch of garlic powder too for an extra flavor boost..
- Keep an Eye on the Oven: No one wants overcooked veggies, right? Be sure to check your squash around the 15-minute mark. You're looking for a tender texture and those delightful, caramelized edges.
FAQs
Do you peel summer squash before cooking?
No, you don't need to peel summer squash. The skin is edible and adds a nice texture to the dish.
Do zucchini and summer squash taste the same?
Zucchini, also known as courgette or the green one in my household, has a slightly sweeter flavor. Whether you're grilling it for a summer BBQ, baking it into sweet zucchini bread, or spiraling it into 'zoodles' for a healthy pasta alternative, zucchini is a surefire crowd-pleaser.
On the other hand, yellow summer squash - the sunny, vibrant cousin of zucchini - has a milder flavor. It's the subtle background harmony that lets other ingredients take center stage while still adding its unique touch.
It's fantastic roasted with a sprinkle of smoked paprika or tossed into a colorful summer stir-fry.
So, do they taste the same? Not exactly, but their differences are what make them both essential players in our kitchens. And the best part? You can often use them interchangeably or together in recipes for a lovely balance of flavors.
Tools
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- Rimmed Baking Sheet
- Parchment Paper
Roasted Summer Squash with Smoked Paprika and Manchego Cheese
Ingredients
- 1 lbs summer squash cut into 1 inch chunks
- 1 ½ teaspoons sea salt
- 1 yellow onion diced
- 1 tablespoon avocado oil or olive oil
- 1 ½ teaspoons smoked paprika
- 3 ounces manchego grated
Instructions
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Toss the squash and salt and place on paper towels.
- Allow to drain for 30 minutes then transfer to a large bowl. Add onion, olive oil and paprika and toss well.
- Arrange in a single layer on prepared baking sheet and cook for 13 to 16 minutes, flipping half way through.
- Sprinkle with cheese and broil for 2 minutes.
Shannon Graham
Ohhhh I bet that paprika adds the perfect spice.