Roasted Butternut Squash Toasts With Manchego And Pumpkin Seeds

• 2 pounds butternut squash peeled and cut into a 1-inch dice, about 4 cups squash
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1 tablespoon unsalted butter President
• 1 yellow onion small, diced
• 1/2 teaspoon smoked paprika
• 1 dash cayenne pepper
• 6 slices country white bread
• 1 1/2 cups manchego cheese grated
• 1/4 cup pepitas for garnish, optional
• 1 tablespoon chopped parsley finely, for garnish, optional

1. Preheat the oven to 400 degrees F.
2. On a parchment-lined baking sheet, toss the squash with the oil and salt. Arrange in an even layer and roast in the oven until tender and beginning to brown, about 45 minutes.
3. Heat butter in a medium non-stick skillet. Saute the onion over medium heat until soft and slightly caramelized (15 minutes). Stir in the paprika, and cayenne. Set aside.
4. In a medium mixing bowl, combine squash and the onion mixture. Mash with a fork until the squash is semi-smooth. Taste for seasoning and add more salt as necessary.
5. Preheat the broiler.
6. Arrange the bread on a baking sheet. Toast under the broiler until lightly browned on both sides, 2 minutes per side. Slather each piece with squash and top with the cheese.
7. Return to the broiler until the cheese has begun to brown (2 minutes).
8. Garnish with pepitas and parsley, if using, and serve immediately.

butternut squash, olive oil, salt, unsalted butter, onion, paprika, cayenne pepper, country white bread, manchego cheese, parsley

Taken from www.yummly.com/recipe/Roasted-Butternut-Squash-Toasts-with-Manchego-and-Pumpkin-Seeds-1006843 (may not work)