1 medium butternut squash, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
4 ounces Manchego cheese, grated or cubed
Directions
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.
