Roasted Delicata Squash is an easy roasted vegetable to make that's perfect for everyday dinners and holiday meals. This is a simple recipe that's full of flavor.
Delicata Squash
Delicata squash is a smallish winter squash, usually about a pound each, with tender flesh and edible skin that softens as it cooks. The squash can be cooked in a variety of ways, but roasting it is one of the simplest, with delicious results.
For this recipe, the squash is tossed with olive oil, shredded Parmesan cheese, a bit of garlic, and fresh rosemary.
Delicata is a great option when you want a seasonal vegetable that's not only delicious, but it's easy to prepare and adds flavor and color to any meal.
Ingredients for Parmesan roasted delicata
- Delicata Squash - Select one that's firm and heavy for its size. The squash should be free from soft spots or cracks. A dry, intact stem indicates freshness.
- Olive Oil - Helps the squash achieve beautiful coloring while roasting and helps prevent the squash from drying out. You could also use coconut oil.
- Parmesan Cheese - Adds flavor to the squash. Freshly grated cheese is best to use in this recipe.
- Garlic - Fresh, finely minced garlic adds delicious flavor.
- Fresh Herbs - I used fresh rosemary to roast with the squash and fresh parsley added as a garnish. You could also use fresh thyme and oregano.
- Seasoning - A sprinkle of salt and pepper is all you need.
Making the squash
- Slice off the ends of the squash and then slice it in half lengthwise.
- Scoop out and discard the seeds.
- Slice each half into ½ inch slices, creating even half-moon-shaped slices.
- Place the squash in a bowl.
- Drizzle with olive oil and then add the garlic, rosemary, salt, and pepper. Toss to coat.
- Place each slice on a cookie sheet lined with parchment paper.
- If there's any garlic and herbs left in the bowl, spoon them over the sliced squash.
- Grate Parmesan cheese over each slice.
- Roast in a preheated 415°F oven for 20-25 minutes.
- Top with fresh chopped parsley and a bit of coarse sea salt before serving.
Recipe tips
- Try to slice the squash into pieces that are similar in size.
- Add as much Parmesan cheese as you'd like to each slice.
- If not using parchment paper, add olive oil to the baking sheet before adding the squash. This will help prevent the squash from sticking to the baking sheet.
- The bottom of the squash will also brown. No need to flip while cooking.
- This recipe is easy to double. Just be certain not to overcrowd the pan. Leave a bit of space between each slice on the baking sheet.
- If using dried herbs, use ¼ the amount called for. Dried herbs are more intense in flavor, so you don't need as much.
Frequently asked questions
No, the peel of delicata squash is edible. The skin is thin and softens once cooked.
Serving suggestions
Delicata squash is an easy side dish that works well with your favorite family dinner and is perfect on your holiday table.
More easy vegetable recipes to try
- Oven Roasted Green Beans
- Oven Roasted Broccoli
- Glazed Brussels Sprouts
- Sauteed Sugar Snap Peas
- Honey Ginger Carrots
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious vegetable recipes!
Roasted Delicata Squash
Equipment
- Cookie Sheet
- Parchment paper
Ingredients
- 1 Delicata Squash
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- 1 teaspoon fresh rosemary (chopped)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons Parmesan (freshly grated)
- 1 teaspoon fresh parsley (chopped)
- 1 pinch Maldon sea salt (optional)
Instructions
- Preheat oven to 415°F.
- Wash and dry the outside of the squash. Slice off the ends and then slice the squash in half lengthwise. Slice each half into ½ inch half-moon slices.1 Delicata Squash
- Place sliced squash in a bowl. Drizzle with olive oil. Then add garlic, rosemary, salt, and pepper. Toss to coat.1 tablespoon olive oil, 1 clove garlic, 1 teaspoon fresh rosemary, ¼ teaspoon salt, ⅛ teaspoon pepper
- Place squash on a baking sheet lined with parchment paper so each slice is laying flat.
- Grate Parmesan cheese over each slice.2 tablespoons Parmesan
- Bake in preheated oven for 20-25 minutes until the squash is soft and tender and nicely browned.
- Remove from oven. Top with freshly chopped parsley and a sprinkle of coarse sea salt.1 pinch Maldon sea salt, 1 teaspoon fresh parsley
- Serve hot.
Notes
- Try to slice the squash into pieces that are similar in size.
- Add as much Parmesan cheese as you'd like to each slice.
- If not using parchment paper, add olive oil to the baking sheet before adding the squash. This will help prevent the squash from sticking to the baking sheet.
- The bottom of the squash will also brown. No need to flip while cooking.
- This recipe is easy to double. Just be certain not to overcrowd the pan. Leave a bit of space between each slice on the baking sheet.
- If using dried herbs, use ¼ the amount called for. Dried herbs are more intense in flavor, so you don't need as much.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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