Crunchy Roasted Delicata Squash Crescents
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This easy roasted delicata squash recipe has everything you want in a side dish, plus it looks so beautiful piled on a platter. Tender slices of delicata squash are roasted on a sheet pan, and sprinkled with seasoned panko crumbs and Parmesan cheese to make a crisp, savory topping. If you haven’t tried delicata squash, this is an amazing basic recipe to start with!
Little by little, delicata squash has become my favorite winter squash. Whenever I see their distinctive oblong shape and pretty yellow-and-green stripes in markets, I can hardly stop myself from buying an armload of them to use in squash recipes!
This basic method for roasting delicata squash gives you many options. Serve the pretty crescent-shaped slices as a side dish, or take advantage of their versatility and add them to salads or pastas.
Unlike other autumnal vegetables like roasted sweet potatoes that are often sliced into cubes, delicata slices have pretty scalloped edges that look so festive.
Delicata squash has all the wonderful tenderness of butternut squash or roasted acorn squash, and can be used in any of your favorite squash dishes.
Fun facts about Delicata Squash
- Botanically, delicata squash is an heirloom variety in the same family (Cucurbita pepo) as orange pumpkins and all types of summer squash, such as zucchini.
- The skin on delicata squash isn’t tough like hard types of winter squash, so it’s totally edible. I prefer to peel the skin off in random strips, to keep some of the pretty green stripes on each slice.
- Delicata squash has less water than other orange-fleshed squash. It tastes pleasantly sweet and has a creamy texture, especially when it’s roasted.
About the ingredients
- Delicata squash: A variety of winter squash with creamy-textured flesh and a thin, edible peel striped with green. The recipe requires two delicata squash, which serves four generously. Typically, each squash weighs about one pound each (more or less). Find delicata squash in grocery stores in the fall and winter seasons, as well as at farmer’s markets.
- Panko crumbs: I use plain panko crumbs for their crunchy texture. When combined with olive oil and grated Parmesan cheese, they transform into a beautifully crisp counterpoint to the sweet and tender squash. Feel free to use Italian-style seasoned panko or the same amount of coarse fresh breadcrumbs.
- Parmesan cheese: Salty and sweet, Parm and winter squash are such a great pairing! For the best taste, buy a hunk of good Parmesan and grate it yourself with a box grater or food processor.
- Olive oil: Use your best everyday extra virgin olive oil.
- Red pepper: Crushed red pepper adds a tiny hint of heat. Add more if you like, or leave it out if you prefer.
- Parsley: Chopped flat leaf Italian parsley tastes like the essence of the color green. I love it and treat it almost like a vegetable! Roasted delicata squash is also delicious with any sturdy aromatic fresh herbs like sage, rosemary or thyme (they have a more pronounced flavor, so use half the amount ).
How to slice and prep delicata squash, step by step
It’s easy! To get started, grab a large, sharp knife and a cutting board.
Using a large, sharp knife, trim off the top and bottom of the squash. Slice the squash in half vertically.
Scoop out the seeds with a spoon (Hint: A sturdy spork is the best tool for this!) The skin is completely edible, but I like to remove some of it in random peels.
Slice each half into 1/2-inch thick half-moon, crescent shapes. Arrange in one layer on a sheet pan and toss with olive oil, salt and pepper.
Roasted delicata squash recipe steps
- For the topping, blend panko crumbs with Parmesan cheese, spices, herbs and olive oil in a bowl.
Roast 12-15 minutes at 425 degrees, until the edges turn golden brown. 
Sprinkle the panko mixture evenly over the squash. Roast until crisp, 8-10 more minutes.
- Serve warm for the best texture, and garnish with fresh herbs.
Serving and storing tips
- Roasted delicata squash is so DELICIOUS with pasta, like my delicata squash pasta with caramelized onions and greens.
- You can combine roasted chunks in a harissa squash salad or any hearty salad. Slice them up and add to grain bowls or vegetable tacos.
- The roasted squash will keep refrigerated up to 5 days, but the crunchy topping will lose its texture.
- Make ahead prep: Seed, peel (if desired), and slice the squash into crescents. Store the uncooked slices in an airtight container up to 3 days, or freeze for 1 month.
- If you’re cooking for a larger gathering, the recipe and method can easily be scaled up. To avoid overcrowding the pan, use two or three sheet pans at once, or roast them in batches.
Crunchy Roasted Delicata Squash Crescents
Equipment
Ingredients
Crumb topping
- ½ cup (60 g) panko crumbs or coarse dry bread crumbs
- ¼ cup (25 g) grated Parmesan cheese
- 2 tablespoons (30 ml) extra virgin olive oil
- ½ cup lightly packed parsley leaves, finely chopped (2 tablespoons) or 1 tablespoon chopped fresh sage, rosemary or thyme
- ¼-½ teaspoon crushed red chili pepper, to taste
Roasted Delicata Squash
- 2 (900 g) delicata squash (about 2 pounds total), halved, seeded and sliced into ½-inch thick half-moons (see how-to photos above)
- 2 tablespoons (30 ml) extra virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
- Fresh parsley leaves
Instructions
- Preheat the oven to 425 degrees, with the rack arranged in the center.
- Combine all ingredients for the crumb topping in a medium bowl and stir until blended.
- Put the sliced squash on a rimmed baking sheet (line it with a piece of parchment paper for easier cleanup). Add the olive oil, salt and pepper and toss with your hands to coat. Arrange the slices cut-side down in one layer on the pan.
- Roast 12-15 minutes, until the pieces start to turn golden brown on the edges. Take the pan out of the oven and sprinkle the panko mixture evenly over the squash. Return to the oven and roast until the crumbs are golden and crisp, 8-10 minutes. Keep your eye on it to be sure the crumbs don't get to brown — some ovens run hotter than others.
- Transfer the squash and all the crumbs to a serving platter. Garnish with fresh parsley and serve.
Karen’s Notes and Tips
- The roasted squash will keep refrigerated up to 5 days, but the crunchy topping will lose its texture.
- Make ahead prep: Seed, peel (if desired), and slice the squash into crescents. Store the uncooked slices in an airtight container up to 3-4 days, or freeze for 1 month.
- For a larger gathering, the recipe and method can easily be scaled up. To avoid overcrowding the pan, use two or three sheet pans at once, or roast the squash in batches.
Nutrition
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Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.
I really enjoyed this recipe. I bought a bunch of squash for decor and didn’t want it all to go to waste. Now I plan to cook them every year.
I can’t wait until the delicata shows up in the farmers market here — we are a bit behind on squash after our cool wet start to summer. This will definitely be one of my go-to recipes!