Parmesan Roasted Delicata Squash
Published on November 25, 2025
Quick Summary
Parmesan Roasted Delicata Squash is an easy, flavorful side dish featuring tender roasted squash topped with a crispy, cheesy parmesan-panko coating. This simple recipe highlights delicata squash’s naturally sweet flavor and delivers a golden, garlicky crunch everyone will love. Perfect for weeknights, holidays, or anytime you want a no-fuss seasonal vegetable side!
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Delicata squash season is one of my favorite moments of fall. It’s the unsung hero of winter squash…sweet, easy to cut, quick to roast, and you don’t even have to peel it (a huge win!). When you pair it with nutty parmesan, crunchy panko, and fresh herbs, it becomes one of those deceptively simple dishes that tastes restaurant-worthy with minimal effort.
I love making this side dish during the busy holiday months when I want something cozy, colorful, and crowd-pleasing. It always disappears quickly.
The squash gets caramelized in the oven while the cheesy breadcrumb topping turns golden and crisp. The combo of sweet, salty, and herby is just perfection.
Serve this Parmesan Roasted Delicata Squash with any fall dinner, pair it with roasted chicken or salmon, or add it to your Thanksgiving or Friendsgiving menu, it fits right in. It’s also great as part of a vegetarian spread or tossed into salads and grain bowls.
If you haven’t cooked with delicata squash before, this is the recipe that will convert you. Give it a try, you’ll be hooked for the entire season.
Ingredients (with Helpful Notes)
- Delicata squash: Look for a firm squash with creamy yellow skin and green or orange stripes. You don’t have to peel delicata squash! I always buy it at Trader Joe’s, but most grocery stores carry it in the fall.
- Olive oil: Helps the squash caramelize and gives the topping something to stick to.
- Parmesan cheese: Freshly grated melts and browns better than pre-shredded.
- Panko breadcrumbs: Creates a lighter, crispier crunch than regular breadcrumbs.
- Parsley & thyme: Fresh herbs brighten the rich, savory flavors.
- Garlic powder: Adds concentrated flavor without burning in the oven.
- Crushed red pepper flakes: Optional, but highly recommended for a subtle kick.
- Extra parmesan & parsley: For a pretty, flavorful finish.
Tips for Making Parmesan Roasted Delicata Squash
- Slice evenly so the squash roasts at the same rate and gets nicely caramelized.
- Press the topping onto the squash to help it adhere and get extra crisp.
- Use a hot oven (425°F!) for golden edges and the best texture.
- Don’t overcrowd the pan, airflow = crispy coating.
- Check at 20 minutes, the squash should be tender but not mushy.
- Finish with fresh herbs and more parmesan to boost the flavor and color.
Parmesan Roasted Delicata Squash
Ingredients
- 1 large delicata squash, about 1 ¼ pounds, washed and dried
- 1 tablespoon olive oil
- 1/4 cup freshly grated parmesan cheese
- 1/4 panko breadcrumbs
- 1 tablespoon finely chopped parsley
- 1 teaspoon finely chopped fresh thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- Extra finely chopped parsley and parmesan, for garnish
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside.
- Prepare the squash: Slice the squash in half lengthwise and scoop out the seeds with a spoon. Cut the halves into slices (about 1/2-inch thick) to form half-moons. Set aside.
- Make the parmesan topping: In a medium bowl, combine the Parmesan, panko, parsley, thyme, garlic powder, salt, and crushed red pepper flakes. Set aside.
- Toss the squash in olive oil: Place the squash in a medium bowl and drizzle with olive oil. Toss until well coated.
- Coat the squash: Place the squash slices in a single layer on the prepared baking sheet. Sprinkle the parmesan panko coating over the squash, pressing to adhere.
- Roast: Place the pan in the center of the oven and roast for about 20 to 25 minutes, or until the squash is tender and the edges are golden brown.
- Remove from the oven: Garnish with extra parsley and parmesan. Serve warm.
Notes
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven or air fryer to re-crisp the topping. The microwave works, but the topping won’t be as crunchy.
Nutrition
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