Parmesan Roasted Delicata Squash

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Recipe from Two Peas and Their Pod

Tender delicata squash slices roasted with a crispy, garlicky parmesan-panko topping. An easy, flavorful side dish that’s perfect for fall, holidays, and weeknight meals.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: delicata squash, parmesan cheese

Servings:

Calories: 98kcal

Ingredients

1 large delicata squash, about 1 1/4 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

How to Store:

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