Crispy Sheet-Pan Roasted Delicata Squash with Parmesan
This post may contain affiliate links. Please read my disclosure policy.
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.
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, from weeknight dinners to the holiday table.
A few things worth knowing
- The squash: Two delicata squashes — about one pound each — will serve four generously. Look for firm, unblemished skin with clearly defined yellow-and-green stripes. The skin is thin enough to eat once roasted, so there’s no need to peel it completely; I like to strip off a few random sections to keep some of the stripes intact on each slice.
- 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
1. Grab a large, sharp knife and a cutting board. Lay the squash on its side and trim off the top and bottom. 2. Slice the squash in half vertically.
3. Scoop out the seeds with a spoon — a sturdy spork works even better. 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.
5. Slice each half into 1/2-inch thick half-moon, crescent shapes. 6. Arrange in a single layer — don’t overlap the slices, or they’ll steam instead of roast.
Recipe rundown
Mix the crumb topping until the panko is evenly coated with oil — this is what helps it crisp in the oven. Roast 12-15 minutes at 425 degrees, until the edges turn golden brown.
Add the crumb topping after 15 minutes or so — the squash needs time to caramelize before the crumbs go on, or they’ll burn. 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.
Crispy Sheet-Pan Roasted Delicata Squash with Parmesan
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.
Equipment
Recipe Video
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
- 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 per serving
Calories: 260kcal Carbohydrates: 26g Protein: 5g Fat: 17g Sodium: 471mg Fiber: 4g Sugar: 6g
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
Leave a comment and star rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Added halved cherry tomatoes and pine nuts to roasting pan for the last 8 minutes. Served with pesto pasta 😋
I love your additions, Leigh. Thank you for sharing your beautiful plate!
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!