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!


delicata squash

salt and pepper

parmesan cheese


panko crumbs

olive oil

Using a large, sharp knife, trim off the top and bottom of the squash.

Slice the squash in half vertically.

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.

Roast 12-15 minutes at 425 degrees, until the edges turn golden brown.

For the topping, blend panko crumbs with Parmesan cheese, spices, herbs and olive oil in a bowl

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.