Parmesan Crusted Delicata Squash

This post may contain affiliate links. Read my disclosure policy.
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!
Parmesan Crusted Delicata Squash

Whether you serve it as a healthy snack or a side dish, this roasted delicata squash recipe is always a winner! 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.

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 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!
Print WW Personal Points
4.93 from 27 votes
Did you make this recipe?

Parmesan Crusted Delicata Squash

232 Cals 7.5 Protein 30.5 Carbs 11 Fats
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 2 servings
COURSE: Side Dish
CUISINE: American
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.

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.

Video

Nutrition

Serving: 1/2 squash, Calories: 232kcal, Carbohydrates: 30.5g, Protein: 7.5g, Fat: 11g, Saturated Fat: 3.5g, Cholesterol: 10mg, Sodium: 383mg, Fiber: 9g, Sugar: 0.1g
WW Points Plus: 6
Keywords: baked delicata squash, delicata squash, parmesan crusted delicata wedges, roasted delicata squash, roasted squash

Roasted Delicata Squash Recipe

Leave a Reply

Your email address will not be published.

Rate this Recipe:




80 comments

  1. Thank you this is my first time to grow delicata, anxious to try the recipes. 

  2. 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.

  3. 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.

  4. 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!

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

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

  7. 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!

  8. 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.

  9. These were so good. First time trying delicata. I’m sold:)

  10. Can this be done in an airfryer??

  11. 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!

  12. 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!

  13. 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. 

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

  15. 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. 

  16. 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.

  17. 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

  18. Love delicata and this is our favorite way to prepare it.

  19. 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.

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