Ingredients with Measurements:
- 2 cups of diced butternut squash
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of freshly ground black pepper
- 4 ounces of barquiron (a type of Spanish cheese)
- 2 tablespoons of chopped fresh parsley
Special Equipment Needed:
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the butternut squash, bell peppers, red onion, garlic, olive oil, smoked paprika, oregano, cumin, coriander, salt, and pepper. Toss to combine.
4. Spread the vegetables onto the prepared baking sheet.
5. Bake for 25 minutes, stirring once halfway through.
6. Remove from the oven and top with the barquiron.
7. Bake for an additional 10 minutes, or until the cheese is melted and the vegetables are tender.
8. Sprinkle with the chopped parsley and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Temperature: 375°F
Serving Size: 4
Nutritional Information:
Calories: 230
Fat: 14g
Carbohydrates: 16g
Protein: 8g
Substitutions for Ingredients:
- Butternut squash: sweet potato, pumpkin, or acorn squash
- Bell peppers: any color bell pepper
- Red onion: yellow or white onion
- Olive oil: avocado oil, coconut oil, or vegetable oil
- Smoked paprika: regular paprika
- Dried oregano: fresh oregano
- Ground cumin: ground turmeric
- Ground coriander: ground ginger
- Barquiron: manchego cheese, feta cheese, or goat cheese
Variations:
- Add other vegetables such as zucchini, eggplant, or mushrooms.
- Use a different type of cheese such as cheddar, mozzarella, or gouda.
- Add cooked quinoa or rice for a heartier dish.
Tips and Tricks:
- Make sure to cut the vegetables into uniform pieces so they cook evenly.
- Use a good quality olive oil for the best flavor.
- If you don’t have barquiron, any type of cheese will work.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
Serve the barquiron with roasted vegetables and cheese on a large platter with a side of crusty bread.
Garnishes:
- Chopped fresh parsley
- Chopped fresh basil
- Crumbled feta cheese
- Toasted pine nuts
Pairings:
- A crisp white wine such as Sauvignon Blanc
- A light red wine such as Pinot Noir
- A light beer such as a lager
Suggested Side Dishes:
- A green salad
- Roasted potatoes
- Grilled asparagus
Troubleshooting Advice:
- If the vegetables are not cooked through, return to the oven and bake for an additional 5 minutes.
- If the vegetables are overcooked, reduce the cooking time for the next batch.
Food Safety Advice:
- Make sure to wash all vegetables before preparing.
- Do not leave cooked food at room temperature for more than 2 hours.
Food History:
Barquiron is a type of Spanish cheese made from sheep's milk. It has a mild flavor and creamy texture, making it a perfect topping for roasted vegetables.
Flavor Profiles:
This dish is savory and slightly smoky, with a hint of sweetness from the butternut squash.
Serving Suggestions:
Serve this dish as a main course or as a side dish. It pairs well with a variety of proteins such as chicken, fish, or steak.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish