On its own, roasted delicata squash hardly needs improvement. This version — with a crisp panko-Parmesan crumb topping seasoned with herbs and chili — is better. The topping takes about two minutes to mix and turns a simple roasted squash into a proper side dish.

A white flower-shaped plate with roasted delicata squash slices topped with fresh herbs. A gold fork rests on the plate, with a small bowl of red pepper flakes and a burlap napkin nearby.

Little by little, delicata squash has become my favorite winter squash — whenever I see their yellow-and-green stripes at the market, I tend to buy more than I need. They’re that useful for simple vegetable side dishes for weeknight dinners to the holiday table.

Before you start to cook

Overhead view of roasted delicata squash, with bowls of olive oil, parsley, panko breadcrumbs, grated cheese, salt, pepper, and squash slices on a yellow cloth, arranged on a light surface.
  • The squash: Two delicata squashes — about a pound each — will serve four generously. Shop for ones with firm skin without soft spots, and stripes that are clearly yellow-and-green rather than faded; that’s how you know they havn’t been sitting in the bin too long. The skin is tender enough to eat once roasted, so I skip the peeler entirely, scraping a few random patches to keep some of those stripes showing on each slice. Grab a third squash while you’re at it: it’s the same one that goes into my roasted delicata squash pasta, and one trip to the store gets you two dinners.
  • The crumbs: Plain, unseasoned panko is what you want here — the coarser texture crisps up more effectively than fine breadcrumbs, and you control the seasoning yourself. When combined with olive oil and Parmesan, it forms a topping that stays crunchy even as the squash underneath turns tender. If you only have fresh breadcrumbs, spread them on a baking sheet and dry them in a 300°F oven for 8–10 minutes first so they behave like panko and crisp rather than steam.
  • The cheese: The salt and sharpness of Parmesan offset the squash’s natural sweetness — it’s one of those pairings that works on a straightforward flavor level. Grate it yourself rather than using pre-shredded (pre-shredded Parmesan contains anti-caking agents that prevent it from melting evenly into the crumb topping). Pecorino Romano is a substitute that will give the topping a slightly sharper, saltier edge.

How to slice and prep delicata squash

  • A delicata squash with top and bottom sliced off with a knife.
    1. Grab a large, sharp knife and a cutting board. Lay the squash on its side and trim off the top and bottom.
  • Halved delicata squash and a knife on a cutting board.
    2. Slice the squash in half vertically.
  • A halved winter squash on a cutting board, with the seeds scraped out with a spoon.
    3. Scoop out the seeds with a spoon — a sturdy spork works even better.
  • Two halves of a striped winter squash getting prepped and peeled on a cutting board.
    4. The skin on delicata squash is thin enough to eat once roasted. I peel it off in random strips rather than completely, to keep some of the green striping on each slice.
  • Half moon slices of squash on a cutting surface, with a chef's knife next to it.
    5. Slice each half into 1/2-inch thick half-moon, crescent shapes.
  • Slices of delicata squash arranged on a baking sheet.
    6. Arrange in a single layer — don’t overlap the slices, or they’ll steam instead of roast.

Recipe rundown

  • A bowl of seasoned bread crumbs on a cutting board.
    Mix the crumb topping until the panko is evenly coated with oil — this is what helps it crisp in the oven.
  • Delicata squash pieces arranged on a sheet pan.
    Roast 12-15 minutes at 425 degrees, until the edges turn golden brown.
  • Slices of delicata squash on a baking sheet topped with panko and parmesan cheese.
    Add the crumb topping after 15 minutes or so — the squash needs time to caramelize before the crumbs go on, or they’ll burn.
  • Sliced, roasted delicata squash on a baking sheet with a spatula.
    The crumbs should be visibly crisp after 10 minutes. If not, give it another 2–3 minutes.

What to serve it with

  • The crumb topping makes this an interesting side dish, but the plain roasted slices also work well tossed with pasta — my rigatoni with roasted delicata squash and caramelized onions is built around exactly that.
  • The roasted slices are good at room temperatue — add them to grain bowls, salads, or fold into vegetable tacos.
Sliced, roasted delicata squash on a baking sheet with a spatula.
4.92 from 12 ratings

Roasted Delicata Squash with Parmesan Crumbs

Karen Tedesco
Delicata squash roasted until the edges caramelize, finished with a crisp panko-Parmesan topping seasoned with herbs and chili. A reliable fall side dish that works as well on a weeknight as it does on the Thanksgiving table.
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Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients
 

Crumb topping

  • ½ cup (60 g) panko breadcrumbs or coarse dry breadcrumbs, or gluten free crumbs
  • ¼ cup (25 g) grated Parmesan cheese
  • 2 tablespoons (30 ml) extra virgin olive oil
  • ¼ cup finely chopped parsley, 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

Equipment

Instructions
 

  1. Preheat the oven to 425 degrees, with the rack arranged in the center.
  2. Make the crumb topping: Combine ½ cup panko breadcrumbs or coarse dry breadcrumbs, ¼ cup grated Parmesan cheese, 2 tablespoons extra virgin olive oil, ¼ cup finely chopped parsley, and ¼-½ teaspoon crushed red chili pepper in a medium bowl and stir until blended.
  3. Put 2 delicata squash (about 2 pounds total) on a rimmed baking sheet (line it with a piece of parchment paper for easier cleanup). Add 2 tablespoons extra virgin olive oil½ teaspoon kosher salt and black pepper. Toss with your hands to coat. Arrange the slices cut-side down in one layer on the pan.
  4. 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.
  5. Transfer the squash and all the crumbs to a serving platter. Garnish with fresh parsley and serve.

Notes

  • 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 per serving

Calories: 258kcal Carbohydrates: 26g Protein: 5g Fat: 16g Sodium: 468mg Fiber: 4g Sugar: 5g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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