Instructions

1. Preheat oven to 400F.
2. Leaving skin on, cut squash into 2-inch wedges and scrape away seeds.
3. Cut pepper into 1-1/2-inch rings; discard seeds.
4. Separate cloves from bulb of garlic, leaving skin on. Discard root.
5. Put squash, pepper, walnuts and garlic cloves into mixing bowl. Add rosemary.
6. Drizzle with oil, and sprinkle with salt and pepper. Then, mix all together.
7. Arrange ingredients in single layer on roasting tray.
8. Bake for 25 to 30 minutes.

Dressing:

1. Whisk all dressing ingredients in bowl to combine.

Assembly:

1. When squash is done baking, arrange on serving platter or board with pepper.
2. Gently squeeze each clove of garlic to extract insides, then dot around squash and peppers.
3. Shake dressing; drizzle over vegetables.
4. Sprinkle shaved Manchego over all.
5. Serve hot, warm or at room temperature.