| 6 | 75 | 84 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h | 6 |
| 1 1/2 small | Summer squash (lbs summer; cut into 1 inch chunks) |
| 1 1/2 tsp | Salt |
| 1 medium | Yellow onion (diced) |
| 1 tbsp | Olive Oil, Extra Virgin |
| 1 1/2 tsp | Paprika (smoked) |
| 1 cup | Bryndza, sheep milk cheese (use Manchego cheese) |
Preheat oven to 420 degrees.
Toss the squash and salt and place in a colander. Let drain for 30 minutes then transfer to a large bowl. Add onion, olive oil and paprika and toss well.
Arrange in a single layer on greased baking sheet.
Bake for 50 minutes, stirring halfway through.
Sprinkle with cheese, let melt slightly before serving.
Allergic to sheep's milk, choose another hard cheese with a Parmesan Reggiano or Asiago flavor.
| Milk Alternative | 0.3 |
| Vegetables | 0.7 |
