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Crunchy Roasted Delicata Squash Crescents

5 from 3 votes

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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!

Slices of roasted delicata squash on a plate, with a fork and napkin.

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.
A halved and sliced delicata squash on a surface, with bowls of grated cheese, panko and parsley sprigs.

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: 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.

Roasted delicata squash recipe steps

  • For the topping, blend panko crumbs with Parmesan cheese, spices, herbs and olive oil in a bowl.
A bowl of seasoned bread crumbs on a cutting board.
Panko, Parmesan cheese, fresh parsley, crushed red pepper and olive oil add flavor and crunch to roasted squash.
  • Serve warm for the best texture, and garnish with fresh herbs.
Sliced, roasted delicata squash on a baking sheet with a spatula.

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.
Sliced, roasted delicata squash on a baking sheet with a spatula.

Crunchy Roasted Delicata Squash Crescents

Karen Tedesco
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 a perfect basic recipe!
Print Pin
5 from 3 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Vegetables
Cuisine American
Servings 4 servings

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

Calories: 260kcal | Carbohydrates: 26g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Sodium: 471mg | Potassium: 863mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3819IU | Vitamin C: 38mg | Calcium: 143mg | Iron: 2mg
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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.

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One Comment

  1. 5 stars
    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!