Roasted Squash with Pimentón and Manchego Cheese

This side dish gets a dose of Spanish flavor from smoky pimentón (Spanish paprika) and aged manchego cheese. For variety, use different types of squash, like zucchini and pattypan.

• 
  
  1-1/2 lb. assorted summer squash, trimmed and cut into 1-inch chunks
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1 cup medium-diced yellow onion
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. hot pimentón
  
  


• 
  
  1 cup coarsely grated manchego
  
  

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.