Parmesan Crusted Roasted Delicata Squash, one of my favorite ways to prepare delicata squash! The edges come out crisp, golden and delicious.
Roasted Delicata Squash
Delicata squash is at its best in early-mid fall, so now is the perfect time to cook it. Below, you’ll find my go-to method for roasting it with Parmesan cheese and herbs which is one of my favorite delicata squash recipes! It’s so simple, savory, sweet, and delicious! It’s only available late summer and early Fall, so now is the time to take advantage! If you’re looking for more delicata squash recipes, you will also love this Delicata Squash With Chicken Sausage Mushroom Stuffing, it’s so good!
Winter squashes—like butternut, acorn, Hubbard, and Kabocha—are sweet and delicious, except for their thick skin. Often, peeling or carving just takes too much time when you want a quick dinner.
Enter delicata squash. Technically delicata is a summer squash, classed with winter squash because it is hard-fleshed and harvested late in the year. The skin is tender and delicate enough to to eat, so no peeling needed.
Serve as a side, or toss the half moons into your salad as croutons, delish!
How To Cook Delicata Squash
Simply cut the delicata in half lengthwise and scoop out the seeds. Spritz with olive oil and place cut side down and serve stuffed like I did in this stuffed delicata squash recipe, or slice into half moons and toss with olive oil—and roast in a 425ºF oven until soft, about 25 to 30 minutes. Or try this easy recipe below.
Parmesan Crusted Delicata Squash Variations
- Acorn squash can be used in place of delicata if Delicata is not in season. When sliced thin, it’s fine to eat the skin of the acorn squash.
- Swap Parmesan for Pecorino Romano
More Squash Recipes
- Roasted Seasoned Winter Squash Medley
- Roasted Delicata Squash with Turmeric
- Maple Roasted Butternut Squash
- Roasted Acorn Squash with Brown Sugar
- Easy Roasted Spaghetti Squash
Roasted Delicata Squash Recipe with Parmesan
Ingredients
- cooking spray
- 1 delicata squash, about 14 oz, washed and dried
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 1/4 teaspoon kosher salt
- black pepper, to taste
- 1/4 cup fresh grated parmesan
- 2 tablespoons finely chopped parsley
- 1 teaspoon finely chopped fresh thyme
- 1/2 teaspoon lemon zest
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment, lightly spray with oil.
- Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into 1/4-inch thick slices (half circles) and place them in a large bowl.
- In a small bowl combine the parmesan, parsley, thyme and lemon zest.
- Drizzle the olive oil, garlic, salt and black pepper over the squash slices, tossing toss well to coat.
- Lay flat on the prepared baking sheets, pour the parmesan mixture over the squash.
- Bake in the center of the oven until soft and golden brown on the edges, about 25 minutes.
