Parmesan Crusted Roasted Delicata Squash Recipe
This Parmesan-crusted roasted delicata squash pairs tender, caramelized squash with a golden, savory topping of panko, Parmigiano Reggiano, garlic, and fresh herbs. It’s an easy, crowd-pleasing side dish ready in about 40 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
For the squash
- 2 large delicata squash (about 3 pounds)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- Ground black pepper, to taste
For the Parmesan coating
- ⅓ cup panko breadcrumbs
- ⅓ cup grated Parmigiano Reggiano, plus more for serving
- 3 tablespoons finely chopped fresh herbs, such as rosemary, sage, or thyme
- 2 cloves garlic, finely chopped or grated
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- Ground black pepper, to taste
Instructions
- Prep the oven and pan.
Preheat the oven to 425°F, positioning a rack in the top third of the oven. Line a baking sheet with parchment paper or foil.
- Slice and season the squash.
Trim the ends from the delicata squash and slice each squash in half lengthwise. Scrape out and discard the seeds, then cut the squash crosswise into ½-inch pieces. Arrange the pieces in an even layer on the prepared baking sheet. Toss with 1 tablespoon olive oil, ½ teaspoon kosher salt, and black pepper to taste.
- Make the Parmesan coating.
In a small bowl, combine the panko, Parmigiano Reggiano, chopped herbs, and garlic. Drizzle with the remaining 2 tablespoons olive oil, season with ½ teaspoon kosher salt and black pepper, and mix until crumbly but moist enough to clump when pressed.
- Add the coating.
Sprinkle the Parmesan mixture over the squash, pressing gently so it adheres to the pieces.
- Roast until golden.
Roast for 20–25 minutes, until the squash is tender and the Parmesan crust is golden brown.
- Serve.
Serve warm with extra grated Parmesan, alongside your favorite fall meals.
Notes
- Delicata squash skin is tender and edible, so peeling is not necessary.
- Choose rosemary, sage, thyme, or a combination of fresh herbs.
- Arrange the squash in a single layer to help it roast and brown evenly.
- Roasting time may vary depending on the thickness of the squash slices and your oven.
- For a gluten-free version, use gluten-free panko breadcrumbs.
