One of the most underrated fall flavors, in my opinion, is the deliciousness of roasted delicata squash. It's tender, it's sweet, and pairs perfectly with salty cheese and flavorful herbs. And in my humble opinion, there is no better way to enjoy this perfect fall veggie than by making my Parmesan Crusted Delicata Squash. These tender squash pieces are perfect for snacking, or for serving alongside your favorite protein options, like my Easy Chicken Marsala. Yum!
Ingredients
- 2 Delicata Squash
- 3 Tablespoons Olive Oil divided
- ½ Cup Grated Parmesan Cheese or substitute for vegan parmesan
- ½ Cup Parsley finely chopped
- 2 Tablespoons Italian Seasoning
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Sea Salt
- 1 Teaspoon Black Pepper
Instructions
- Start by preheating your oven to 425 F and line a baking sheet with parchment paper. Set aside.
- Next, prepare your delicata squash. Cut the squash into 1/2 inch thick rings, then remove the seeds. Finally, cut them in half again, until they're in crescent moon shapes.
- Then, place your cut squash into a bowl and toss with one tablespoon of olive oil.
- Next, in a separate bowl, mix together the parmesan cheese, parsley, Italian seasoning, garlic, sea salt, and black pepper. Then, add in the rest of your olive oil and mix until a crumbly texture forms. This will be your topping!
- Finally, use tongs to coat each piece of delicata squash into the topping mixture. Once done, place your coated pieces onto a baking sheet, and repeat until all of your squash is finished.
- Once your squash is all prepared, bake it for 20 minutes, then remove from the oven, cover with foil, and bake for another 5 minutes.
- Remove the foil and bake for one more minute. If you want some additional browning, you can turn on the broiler for this last minute!
- Once your squash is done, serve immediately and enjoy! Store any leftovers in an airtight container in the fridge for up to three days.
Calories: 158kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 931mg | Potassium: 605mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2586IU | Vitamin C: 25mg | Calcium: 151mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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