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Parmesan Crusted Delicata Squash

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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.

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 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

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!

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.

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

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

Roasted Delicata Squash Recipe with Parmesan

4.95 from 39 votes
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.
Course: Side Dish
Cuisine: American
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!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Yield: 2 servings
Serving Size: 1 /2 squash


  • 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 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.

Last Step:

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Serving: 1 /2 squash, Calories: 232 kcal, Carbohydrates: 30.5 g, Protein: 7.5 g, Fat: 11 g, Saturated Fat: 3.5 g, Cholesterol: 10 mg, Sodium: 383 mg, Fiber: 9 g, Sugar: 0.1 g


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94 comments on “Parmesan Crusted Delicata Squash”

  1. Made these last night and they’re wonderful. My husband said this is the best recipe I’ve made with Delicata squash. Thanks!

  2. Wow! This recipe was a huge winner! I immediately returned to the grocer to see if they still had delicata so I could have some to make for Thanksgiving but they were all cleared away. I’m unsure about the acorn substitution – the only difference would be the need to peel? So, so, good. I will be looking for this squash every late summer-fall from now on.

  3. So easy and so good! Will be trying it on acorn squash when the season for delicatta squash is over! Thanks

    1. This recipe is AMAZING!!!
      Trader Joes has been carrying Delicata squash I believe it comes from Mexico even after the season is over here, I was so excited to see it, I don’t care where it comes from as long as I can get it as I absolutely love it.

  4. Such a great appetizer. I have cooked this many times for lots of folks and everyone loves it. The hardest part of this recipe is finding the delicata!

  5. This looks divine. I usually leave the seeds in when I bake my squash moons. They toast up and are delicious too. Any reason I shouldn’t?

  6. Avatar photo
    Pamela Yaeger

    Made this tonight OMG so good! Definitely making this recipe again, but more! Loved the fresh herbs too.

  7. This is fabulous and every time I serve it, everybody wants the recipe. I prepare as written though I add a little more Parm, I love my cheese and crispy bits on pan are great! The secret is in slicing the squash in quarter inch slices so they’re thin, makes them nice and crispy. I cook in a convection at 425 for about 20 min. Deelish! Thank you.

  8. Nobody really likes squash, but this is a great way to choke it back. I understand it’s healthy so don’t want to give up on it.

  9. I made this last night for my husband and myself. It was so good, we ate the whole batch! I didn’t have a lemon but used Lemon Pepper as suggested by another cook on this site. It was yummy!
    Going to our local farmer’s market tomorrow to buy a few so I can try some of the other recipes you’ve posted here. We will be growing these in our garden next year!
    Thank you for sharing your recipes!

  10. I have made this recipe several times and it is fantastic!
    It is now my only way that I cook delicata.

  11. First time I’ve used delicata squah – and this recipe was amazing – I could have eaten the entire thing myself.

  12. Yum! This is my favourite way to cook Delicata squash, incredibly delicious and easy. So many people I’ve served it to have asked for the recipe. Thank you!

  13. Oh my goodness this recipe was so tasty. I was out of thyme and lemons, I used lemon pepper and Saxon Complete Seasoning instead. The recipe was simple and delicious.
    Thank you.

  14. Very tasty! I had bought a couple of delicata squash recently, not having cooked them previously. Made this tonight with turkey tacos. I loved that you can eat the skin, and they held up a lot better than sweet potato fries. I used Italian Seasoning instead. Thanks for the recipe!

  15. Thank you so much for this recipe! It was absolutely delicious and the best way I’ve ever tasted delicata squash.  So simple and delicious!

  16. Rarely leave reviews but must for this. I’m not a fan of squash and my husband likes it even less, but a delicata squash came in our veggie rescue box. Made this last night and it was so fantastic! Crispy and delicious. I used sage and oregano instead of thyme bc it’s what I had. Thank you for this, it’s going in the regular rotation. 

  17. Avatar photo
    Marilyn Brown

    Wow, well that was hit! This is my new favourite squash . I love that I don’t have to peel it. 

  18. This was amazing. I cooked them on a little higher temp and made them nice and crispy. They reminded me of sweet potato fries but seasoned very well. 

  19. I added a few dashes of everything bagel seasoning to the cheese just because I had it. I also mixed acorn and delicata . This was a beautiful dish and one of the most delicious things I have ever cooked. First delicata, but not my last.

  20. Avatar photo
    valentina castelli

    I used an acorn squash because I couldn’t find the Delicata squash. I was so hungry that I only had the energy to cut hallf of the acorn squash. Not realizing the recipe calls for an entire squash, I didn’t alter the rest of the ingredients (the Parmesan cheese). I used the entire 1/4 cup of Parm cheese. I only ate half of the half acorn squash but now im worried I put too much cheese for the amount it was supposed to have with a full squash and that I didn’t calculate the right points. Anybody know if it changed anything?

    ALSO. – this is by far one of my favorite recipes ever. so incredibly delicious. I had to keep myself from eating all of it

  21. I had half an acorn squash leftover, and found this recipe to use it up. I simply halved the recipe and subbed acorn for delicata squash, and it turned out great. I didn’t have to alter the cook time at all, and the pieces cooked perfectly.

  22. This was so good that I made it twice in one week. Easy, delicious and made with things I keep in the house.

  23. Wow I love squash. I never used this particular variety. My new favorite squash. Delicious and easy.

  24. Avatar photo
    Linda Curtis

    This is really good! I never had delicata squash before and my son had just told me he made it the day before I found this recipe in my inbox.

  25. Avatar photo
    Huguette Larose-Curtis

    why can’t we make this with hubbard squash or other kind of squash ? Thank you.

  26. Can I make the squash in the air fryer?
    Any suggestions for temp & time would be great.

  27. Love delicata squash, so glad the season is here. I eat them roasted with a spritz of olive oil to bake, This recipe with some cheese is a special treat. I could eat delicata every day. Will do your stuffed delicata recipe again soon too.

  28. Yummy! One of my favorite squashes, always tasty, and kinda fancy looking too. Don’t forget to roast those squash seeds, super healthy and tasty!

  29. Avatar photo
    Catherine Kent

    How long would I put these in the air fryer for and at what temp?  Can’t wait to try this    

  30. Avatar photo
    Lynn A Loomis

    Absolutely delicious– I’ve never cooked delicata squash before so I wanted something simple.. This was so yummy– I thought it would be a good side dish with chili, but we snacked on it instead. Sweet, savory and perfect!

  31. Tried this recipe tonight.  I wish I’d taken a picture but there’s nothing left!  We all loved it!  Thanks for the great recipe!

  32. This is a delicious use of delicate squash. Savory and satisfying!  I toasted mine a little longer and lower in the oven to get the bottoms to caramelize a little. Yum. 

  33. This was the best squash recipe I’ve made yet. So delicious! The delicata squash (who knew there was even such a thing) is very mild and the toppings were perfect. Paired well with chicken piccatta.

  34. Hi! This recipe looks amazing! But when I plug the nutrition info into my WW calculator it says it’s 7 points, not 4. Did I misread the nutrition facts – are they for both serving, or just one?

  35. I am looking forward to trying this, but I am not sure why several “Vegetarian” recipes have parmesan cheese which is NOT vegetarian. I will look for an alternative cheese.

    1. I always thought that vegetarian meant no meat and vegan was no animal products. Maybe that’s why. Hope you can find an alternative. 🙂

      1. Hi Caitlin,
        I hope this clears things up
        Identifying a vegetarian
        The Vegetarian Society defines a vegetarian as follows:
         “A vegetarian is someone who lives on a diet of grains, pulses, legumes, nuts, seeds, vegetables, fruits, fungi, algae, yeast and/or some other non-animal-based foods (e.g. salt) with, or without, dairy products, honey and/or eggs. A vegetarian does not eat foods that consist of, or have been produced with the aid of products consisting of or created from, any part of the body of a living or dead animal. This includes meat, poultry, fish, shellfish*, insects, by-products of slaughter** or any food made with processing aids created from these.”

        I have yet to look for an alternative but I am sure there is one. ????

    2. Sounds like you are looking for a vegan receipt and not a vegetarian recipe 🙂

      You can find vegan cheese alternates made by Daiya or use nutritional yeast to add a cheesy flavour while keeping it vegan. Not sure how it would taste in this recipe but I bet it would be delicious with just the herbs and lemon!

  36. I had never tried delicata squash before and these were AMAZING! I didn’t have lemons so I had to leave that part out, but even without that it was super delicious. I didn’t even want to share with my husband! Thanks for the recipe!

    1. Good to know it was tasty without the lemon. I’m having issues with citrus of late. 🙁 I have a bit of parmesan left over from a store salad. (powder like and not much haha). I wonder if nutritional yeast would work too. I have a dairy sensitivity and thus try to avoid too much cheese. a bit once in a while is ok. I have a delicata squash but haven’t tried it yet. This recipe sounds like a great intro to the veg. 🙂

  37. Avatar photo
    Maria Lovello

    Made this tonight!!! Soooo good!!!! Might go out and get some more and make tomorrow night too for company! And I didn’t realize the skin was edible!

  38. This was so delicious, I could have eaten the whole cookie sheet! I did use dried herbs and thought it was so flavorful. I think I have a new favorite squash! Thank you.

  39. Trader Joe’s and farmer’s markets often have them. They are also called sweet potato squash. My kids call them “dragon fries”.

  40. This was absolutely delicious!! I love delicata squash and your recipe took it to a whole new level. Even my anti-squash 9 year old daughter liked it! The crusty parm crust that you get between the squash slices is a total bonus. This will definitely be on repeat throughout the season!! Thank you!

  41. Avatar photo
    Carol Madtria

    I made this last night and it was so good!  Fortunately I doubled the recipe.  
    Out of laziness I added the cheese mixture to the bowl and tossed until the squash was covered.  Then arranged on the baking sheet.  Worked great!  Thank you for all of your wonderful recipes!

  42. Avatar photo
    Melissa Brooker

    I only discovered delicata squash last year and this is BY FAR the best recipe I’ve tried. It’s absolutely delicious and such a cinch to.make!

  43. I made this last night and it was great.  I added a 1/4 teaspoon of garlic powder to the lemon mixture instead of squashing the whole garlic because I was afraid that it would burn.  Definitely a keeper!

  44. Sounds so delicious! I couldnt find delicata squash anywhere! Is it okay to use butternut squash instead?

  45. Made it tonight, using what I had on hand. Pecorino Romano instead of parm, had the parsley, rosemary instead of thyme. A little heavier on the lemon zest, because if I’m zesting a lemon, why not use it all, right? DELICIOUS.

  46. I just bought a delicata squash on Sunday!! *Love* when these are in season! Can’t wait to make both recipes. Gina, I’ve been meaning to post a note to say *Congratulations* to you on your page in Cooking Light magazine!! I love that magazine and was so happy to see you. I already made the veggie mac and cheese from the September issue, delicious! Good luck and thank you for all the great recipes.

      1. Has anyone tried this in an airfryer?? How long did it take and what temp? I think it would work..

  47. General Comment:
    I finally found a blogger that inspires me to eat healthy and cook healthy!
    Can’t thank you enough for your information!
    You rock!

  48. Great timing! I bought my first delicata squash yesterday. This recipe will be the perfect side for the ST spinach meatballs and zoodles I’m making tonight. I just popped it in the oven 5 minutes ago and it already smells delicious! Thanks for all the fabulous recipes!