Roasted Delicata Squash with Parmesan Crumbs
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
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
Instructions
- Preheat the oven to 425 degrees, with the rack arranged in the center.
- 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.
- 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.
- 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.
Video
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
Calories: 258kcalCarbohydrates: 26gProtein: 5gFat: 16gSodium: 468mgFiber: 4gSugar: 5g
