Roasted Delicata Squash Recipe with Parmesan
"Delicata squash, roasted to perfection and adorned with a delightful Parmesan and herb topping, is a favorite of mine. I prefer to keep it in the oven until the edges become wonderfully crispy, golden, and utterly delicious! If you don’t have Delicata on hand, feel free to substitute it with acorn squash for a similar effect."
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Ingredients
- cooking spray
- 1 delicata squash
- black pepper
- 1/4 cup fresh grated parmesan
- 2 tablespoons finely chopped parsley
- 1 teaspoon finely chopped fresh thyme
- 1/2 teaspoon lemon zest
- 1 garlic clove
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil
Instructions
- 1
Begin by preheating your oven to 425°F. Prepare a large baking sheet by lining it with parchment paper and giving it a light spritz of cooking oil.
- 2
Cut the delicata squash in half lengthwise, then use a spoon to remove the seeds. Slice the halves into 1/4-inch thick pieces (creating half-moon shapes) and transfer them to a spacious mixing bowl.
- 3
In a separate small bowl, mix together the grated parmesan cheese, chopped parsley, thyme leaves, and lemon zest.
- 4
Drizzle the olive oil over the squash slices, then add the minced garlic, salt, and black pepper, tossing everything together thoroughly to ensure even coverage.
- 5
Arrange the squash slices in a single layer on the prepared baking sheet, then sprinkle the parmesan mixture evenly over the top.
- 6
Roast in the middle of the oven until the squash is tender and the edges are a lovely golden brown, which should take approximately 25 minutes.