Summer Squash with Manchego

about the recipe

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.


– 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

– 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.