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!

By Karen Tedesco of Familystyle Food

Ingredients

delicata squash

salt and pepper

parmesan cheese

parsley

panko crumbs

olive oil

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

Slice the squash in half vertically.

Scoop out the seeds with a spoon (Hint: A sturdy spork is the best tool for this!)

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.

Roasted delicata squash is so DELICIOUS with pasta, like my delicata squash pasta with caramelized onions and greens.

You can also combine roasted chunks in a harissa squash salad or any hearty salad.

Enjoy!