Spicy Squash with Adobo Sauce and Cotija Cheese

This dish features roasted squash tossed in a smoky adobo sauce, topped with crumbled cotija cheese for a perfect blend of flavors. The sweetness of the squash balances beautifully with the heat of the sauce, creating a satisfying and vibrant side dish or appetizer. It's vegetarian, gluten-free, and a delightful way to enjoy seasonal produce with a creative twist.

Ingredients:

• 2 medium-sized butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup adobo sauce
• 1/2 cup cotija cheese, crumbled
• 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the cubed squash with olive oil, salt, and black pepper until well coated.
3. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
4. In a separate saucepan, gently heat the adobo sauce over medium heat until warmed through.
5. Once the squash is roasted, transfer it to a serving dish and drizzle with the warmed adobo sauce, tossing gently to combine.
6. Sprinkle crumbled cotija cheese on top and garnish with chopped cilantro before serving.