Sheet-Pan Roasted Delicata Squash
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This roasted delicata squash side dish recipe has everything you love about the sweet and tender squash — plus it looks so beautiful piled on a platter! Roast sliced delicata on a sheet pan, and sprinkled with crunchy seasoned panko crumbs and Parmesan cheese to make a crisp, savory topping. If you haven’t tried delicata squash, this is fantastic 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 to make simple veggie side dishes for dinner or the holiday table.
This basic method for roasting delicata squash gives you some options: Serve the pretty crescent-shaped slices as a side dish, or take advantage of their versatility and add them to salads or pastas.
Key ingredient notes
- Delicata squash: While testing this recipe, I’ve found that two delicata squash will serve four generously. Typically, each squash weighs about one pound each (more or less).
- Panko crumbs: I prefer to use plain, unseasoned panko crumbs, not only for their crunchy texture, but also because I like to season them up myself. When they’re combined with olive oil and grated Parmesan cheese, they transform into a beautifully crisp counterpoint to the sweet and tender squash 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.
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 (Hint: A sturdy spork is the best tool for this!) 4. Karen’s tip: 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.
5. Slice each half into 1/2-inch thick half-moon, crescent shapes. 6. Arrange in one layer on a sheet pan and toss with olive oil, salt and pepper.
Recipe rundown
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, sprinkled with fresh parsley.
Serving and storing tips
- Roasted delicata squash is so DELICIOUS with my delicata squash pasta with caramelized onions and greens.
- Slice the roasted chunks and add to grain bowls, salads or vegetable tacos.
Sheet-Pan Roasted Delicata Squash
Equipment
Ingredients
Crumb topping
- ½ cup (60 g) panko breadcrumbs or coarse dry breadcrumbs
- 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
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.
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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!