Roasted Squash with Pimentón and Manchego Cheese

Ingredients

• 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

1. Set an oven rack in the middle and preheat the oven to 450°F. Toss the squash with the salt in a colander, then leave it to drain for 30 minutes before moving it to a large bowl.
2. Add the onion, olive oil, and pimentón to the bowl with the squash, and toss until everything is coated. Spread the mixture out in a single layer on a rimmed baking sheet.
3. Roast the squash until it has a little color, about 20 minutes. Turn the pieces over, then keep roasting until the squash and onions are tender and deeply golden-brown, about 20 minutes more.
4. Scatter the manchego over the hot vegetables, toss gently, and serve.