Parmesan Roasted Delicata Squash
Our parmesan roasted delicata squash is buttery, nutty, and sweet. We love this recipe so much. It’s easy enough for any night of the week and works beautifully as a holiday side! We roast delicata squash slices with melted butter, parmesan cheese, and garlic. Since we roast the squash slices on top of the cheese and garlic, they melt down to create a lovely, cheesy crust on the bottom of each slice. They look beautiful and taste amazing. We served this to a good friend who isn’t the biggest winter squash fan, and she loved it! For more roasted squash recipes, see our cinnamon roasted butternut squash or this roasted acorn squash with cranberries. Key Ingredients Delicata Squash: I use one medium squash. This is my absolute favorite winter squash because it’s incredibly easy to prepare. You don’t even need to peel the skin (it’s thin enough to eat). Delicata has a nutty, buttery, and slightly sweet flavor that reminds me of a cross between butternut squash and sweet potato. Butter: You can use either butter or olive oil for this recipe, but I prefer butter as it really enhances the squash’s natural buttery flavor. Parmesan Cheese: This adds a cheesy crust to the roasted squash. For the best flavor, I love to use finely grated Parmigiano-Reggiano. Garlic: I love the subtle hint of garlic in this recipe. I only use two cloves, so it’s not overpowering and it develops a sweet flavor when roasted in the oven with the squash. Delicata Squash: I use one medium squash. This is my absolute favorite winter squash because it’s incredibly easy to prepare. You don’t even need to peel the skin (it’s thin enough to eat). Delicata has a nutty, buttery, and slightly sweet flavor that reminds me of a cross between butternut squash and sweet potato. Butter: You can use either butter or olive oil for this recipe, but I prefer butter as it really enhances the squash’s natural buttery flavor. Parmesan Cheese: This adds a cheesy crust to the roasted squash. For the best flavor, I love to use finely grated Parmigiano-Reggiano. Garlic: I love the subtle hint of garlic in this recipe. I only use two cloves, so it’s not overpowering and it develops a sweet flavor when roasted in the oven with the squash. How to Make Parmesan Roasted Delicata Squash This roasted delicata squash recipe couldn’t be easier. Slice the squash in half lengthwise and scoop out the seeds. There’s no need to peel the squash. The skin is really tasty and has a great texture. Then, you’ll add some garlic butter and parmesan to a baking dish and line the squash slices on top. Finish by brushing over more garlic butter and sprinkling parmesan cheese. Then bake until golden brown and tender. So good! The recipe takes 20 to 30 minutes int eh oven, so this is quick, too. I love it for a weeknight side, but have also made this for Thanksgiving. It’s actually one of my favorite Thanksgiving recipes! Parmesan Roasted Delicata Squash PREP 10 mins COOK 35 mins TOTAL 45 mins PREP 10 mins COOK 35 mins TOTAL 45 mins Roasted delicata squash is buttery, nutty, and sweet. We love this recipe with garlic and parmesan. It’s easy enough for tonight and works beautifully as a holiday side. There is no need to peel the squash. The peel is thin and is delicious once roasted. Makes 4 servings Watch Us Make the Recipe You Will Need 1 medium delicata squash, about 1 ¼ pounds 2 teaspoons minced garlic, 2 small cloves 3 tablespoons melted butter or olive oil 1 ½ ounces grated parmesan cheese, about 1/3 cup 1/4 teaspoon fine sea salt 1/4 teaspoon fresh ground black pepper Directions 1Heat the oven to 425°F (218°C). Set a 13×9-inch baking dish aside. You can also use a rimmed baking sheet. 2Cut the squash in half, lengthwise. Scoop out and discard the seeds. Cut each squash half into 3/4-inch-thick slices. 3In a small bowl, stir together the melted butter and garlic. 4Spread half of the melted butter and the garlic over the bottom of the baking dish. Then, sprinkle all but 2 tablespoons of the Parmesan cheese on top. 5Arrange squash slices on top of the cheese. Drizzle the remaining butter mixture over the squash and use your fingers to spread it over each piece. Season with salt and pepper. Sprinkle the remaining cheese on top. 6Roast the delicata squash for 20 to 30 minutes or until golden brown and tender. You might need to rotate the dish in the oven once during roasting to prevent the back bits of garlic from over-browning. If some cheese stays on the dish, it is easy to scrape up and serve sprinkled on top. 1Heat the oven to 425°F (218°C). Set a 13×9-inch baking dish aside. You can also use a rimmed baking sheet. 2Cut the squash in half, lengthwise. Scoop out and discard the seeds. Cut each squash half into 3/4-inch-thick slices. 3In a small bowl, stir together the melted butter and garlic. 4Spread half of the melted butter and the garlic over the bottom of the baking dish. Then, sprinkle all but 2 tablespoons of the Parmesan cheese on top. 5Arrange squash slices on top of the cheese. Drizzle the remaining butter mixture over the squash and use your fingers to spread it over each piece. Season with salt and pepper. Sprinkle the remaining cheese on top. 6Roast the delicata squash for 20 to 30 minutes or until golden brown and tender. You might need to rotate the dish in the oven once during roasting to prevent the back bits of garlic from over-browning. If some cheese stays on the dish, it is easy to scrape up and serve sprinkled on top. Adam and Joanne's Tips Vegetarian substitutions: Use a vegetarian-friendly cheese like cheddar instead of the parmesan. Vegan substitutions: Use olive oil or a vegan butter and substitute the parmesan cheese with 2 tablespoons nutritional yeast, vegan cheese, or leave the “cheese” out completely. The nutrition facts provided below are estimates. Vegetarian substitutions: Use a vegetarian-friendly cheese like cheddar instead of the parmesan. Vegan substitutions: Use olive oil or a vegan butter and substitute the parmesan cheese with 2 tablespoons nutritional yeast, vegan cheese, or leave the “cheese” out completely. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 173 / Total Fat 11.6g / Saturated Fat 7.2g / Cholesterol 30.6mg / Sodium 327.1mg / Carbohydrate 15.9g / Dietary Fiber 1.8g / Total Sugars 5.1g / Protein 5.9g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? 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