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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!
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

Parmesan Crusted Delicata Squash

4.94 from 30 votes
4
Cals:232
Protein:7.5
Carbs:30.5
Fat:11
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 mins
Cook: 25 mins
Total: 30 mins
Yield: 2 servings
Serving Size: 1 /2 squash

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.

Last Step:

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Nutrition

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

Categories:

Roasted Delicata Squash Recipe

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84 comments on “Parmesan Crusted Delicata Squash”

  1. 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?

  2. Avatar photo
    Pamela Yaeger

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