Quick: Think of Spanish foods. What comes to mind? Probably tapas, cured meats, chorizo and stews — but veggies, not so much. Prepare to broaden your horizons with this roast squash, manchego and honey paprika dressing recipe, inspired by He Needs Food, that tastes a bit familiar and yet, not.
You’ve probably indulged in dishes with these same ingredients, but not when they’ve been joined in quite the same way. This recipe fuses some of the most mouthwatering flavors found in nature for a dish that you’ll not soon forget.
This recipe calls for acorn squash, which has a sweet, nutty flavor. Readily available at farmers markets and grocery stores, it can be stored for up to a month in a cool, dry location. If you want to up the adventure quotient of this dish, experiment with different members of the winter squash family such as pumpkin, butternut squash and calabaza.
The Anaheim pepper, named for the city in Southern California where they were first grown commercially, adds just a touch of spice that blends perfectly with the earthiness of the squash. Can’t find Anaheims? No problem. A Poblano pepper, banana pepper or other mild green chili would be a good substitute — unless, of course, you want to spice this dish up a bit with a jalapeño, serrano or Fresno chili pepper instead.
Manchego cheese is a gift straight from the La Mancha region of Spain. This sharp, hard cheese made from sheep’s milk lends an earthy, nutty flavor. If you want to experiment with other cheeses or have trouble finding this in your supermarket, you can substitute Parmesan, Romano or very sharp white English cheddar.
Just a bit of chopping, drizzling, mixing and baking will give you a truly different dish — and maybe even some inspiration to try other new recipes. It’s time to get a few more stamps in your culinary passport!