ROASTED BUTTERNUT SQUASH WITH NUTMEG AND MANCHEGO CHEESE

The nutty taste of butternut squash is the perfect match for Manchego, a sheep's-milk cheese for which Spain is famous.

Cook Time: 25 minutes
Serves: 4

1	butternut squash (about 1½ pounds), scrubbed
3	tablespoons extra-virgin olive oil
½	teaspoon ground nutmeg
½	teaspoon coarse salt
⅛	teaspoon freshly ground black pepper
1	cup shredded Manchego, Comté, Gruyère, cheddar or other good melting cheese

1. Place a baking sheet in the oven and preheat to 450°F for 10 minutes.
2. Cut off the stem end of the squash and halve the squash lengthwise. Remove and discard any seeds. Cut crosswise into ½-inch-thick slices.
3. Toss the squash, oil, nutmeg, salt and pepper in a large bowl.
4. Carefully remove the hot pan from the oven and spread the squash in a single layer on the pan. Roast for 10 minutes. Turn the slices over with a wide spatula and roast until browned and tender, about 10 minutes more.
5. Remove the pan from the oven and carefully sprinkle the cheese on top of the squash. Return to the oven and roast until the cheese is melted, about 3 minutes more. Transfer to a serving platter.

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Make a Meal

Serve with Curried Potato, Shiitake and Broccoli Stir-Fry ([>]) or Bulgur with Garlic and Toasted Almonds ([>]) and Swiss Chard with Fragrant Garlic and Salt ([>]).

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