Roasted Summer Squash with Pimenton
The warming scents coming from your oven will drive you mad with anticipation. Although Spanish manchego cheese is included for a family variation, squash lovers won’t need it - the smoked paprika and oven roasting lends incredible flavor to this dish.
Servings 2 -4
Ingredients
- 1-1/2 to 2 pounds assorted summer squash trimmed and cut into 1-inch chunks
- 1 teaspoon kosher salt
- 1 small sweet pepper such as a red bell, sliced julienne, 1 inch long
- 2 tablespoon extra-virgin olive oil
- 2 cloves garlic chopped
- 1 cup onion diced
- 2 teaspoons pimentón smoked paprika
- 2 sprigs thyme leaves only
- 1/2 cup coarsely grated aged manchego optional
Instructions
- Position a rack in the center of the oven and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Place the squash pieces in a colander and toss with the salt. Let drain for 20 to 30 minutes. Give the squash a quick rinse to remove extra salt and pat dry. Transfer to a large bowl, and add the peppers.
- Heat the oil in a small skillet over medium until shimmering. Add the chopped garlic, pimenton, and thyme leaves, and stir to make a paste. When fragrant - just a minute or so - remove from the heat and pour over the squash and pepper. Toss gently to coat thoroughly. Transfer to the baking sheet, spreading out the pieces in one even layer.
- Roast until the edges of the squash start to turn golden (about 15 minutes), then flip with a spatula. Continue roasting until the upsides are golden, and the squash is tender, about 15 minutes more.
- Move to a serving dish and sprinkle with the cheese (if using).