Parmesan Crusted Roasted Delicata Squash

Roasted Delicata squash topped with a Parmesan-herb crust, I like to leave it in the oven until the edges are crisp, golden and delicious! Acorn squash can be used in place of Delicata.

Roasted Delicata squash is delicious topped with a Parmesan-herb crust. The edges come out crisp, golden and delicious. Whether you serve it as a healthy snack or a side dish, this roasted delicata squash recipe is always a winner!

Roasted Delicata squash is delicious topped with a Parmesan-herb crust. The edges come out crisp, golden and delicious. Whether you serve it as a healthy snack or a side dish, this roasted delicata squash recipe is always a winner!
Parmesan Crusted Delicata Squash

Delicata squash has thinner skin than acorn and butternut squash, which is edible. 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!

Roasted Delicata squash is delicious topped with a Parmesan-herb crust. The edges come out crisp, golden and delicious.

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.

Variations

Acorn squash can be used in place of delicata. When sliced thin, it’s fine to eat the skin of the acorn squash.

Roasted Delicata squash is delicious topped with a Parmesan-herb crust. The edges come out crisp, golden and delicious.Roasted Delicata squash sliced into half moons before roasting.Roasted Delicata squash topped with a Parmesan-herb crust.

More Squash Recipes

Parmesan Crusted Delicata Squash

Roasted Delicata squash topped with a Parmesan-herb crust, I like to leave it in the oven until the edges are crisp, golden and delicious! Acorn squash can be used in place of Delicata.

  • 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
  • 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…

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