Roasted Delicata Squash with Breadcrumbs and Parmesan

This roasted delicata squash with breadcrumbs and parmesan recipe is a must-have for your late-summer-to-autumn gatherings. Made with simple ingredients: nutty delicata squash, crunchy breadcrumbs, and all the freshly grated parmesan and herbs. The end result is this flavorful, versatile side dish your guests are sure to love.

This dish is a worthy companion for grilled ribeye steaks, herby chicken wings, or a simple filet of salmon, this is hands-down one of the best ways to devour the early harvest season.

What is Roasted Delicata Squash?

Delicata squash is an oval or oblong-shaped gourd with a thick outer peel, and tender interior. It’s generally yellow with distinct green or orange stripes making it a striking, colorful addition to your hosting menu.

Delicata can be prepared similarly to an acorn or butternut squash – keep the skin on or remove it prior to roasting for a more tender texture. Roasting at a high heat renders the most caramelized, tender squash – something you’ll find yourself making on repeat.

I’ve kept this recipe simple and approachable – something we can pull together on a weeknight or serve for a special Sunday dinner.

What You’ll love about this Roasted Delicata Squash Recipe

• The tender, caramelized texture
• The sweet-savory flavor notes from the added toppings and the natural sweetness of the squash
• Simplicity of ingredients and minimal equipment needed
• Can be made ahead and served warm or at room temperature – equally delicious both ways

Recipe for Roasted Delicata Squash with Breadcrumbs and Parmesan

This recipe is a simple one that gets all the heavy lifting out of the way right off the bat. If you’ve never made this particular variety of squash, this is a great place to start. You’ll slice it open, scoop out the seeds and stringy bits, and slice into circles or half-moons before tossing with olive oil and your favorite spices, and roasting until tender and caramelized. It really is a treat!

Ingredients

• Delicata squash – the hero of the dish
• Olive oil – for even roasting, depth of flavor, richness in texture
• Kosher salt – to bring out the beautiful flavors
• Dried Thyme or rosemary (or your favorite dried herbs) – depth and interest of flavor
• Red pepper flakes – for a subtle dimension of flavor or “kick” of spice
• Breadcrumbs – for texture
• Parmesan cheese – for saltiness, umami, and richness
• Fresh flat leave parsley or other fresh herbs – a bit of freshness and contrast to the rest of the dish

Pro Tip: Using a combination of dried herbs baked into the dish and freshly chopped, soft herbs for finishing offers a distinct depth of flavor and a well-rounded taste you can play with to make your own.

How to Make Roasted Delicata Squash with Breadcrumbs and Parmesan

Step-by-Step Instructions

1. Pre-heat the oven to 400℉. Line baking sheets with parchment paper and set aside.
2. Rinse and dry the delicata squash. Trim off both ends, then slice each squash in half crosswise (width-wise). 
3. Using a spoon, scrape out the seeds and stringy fibers from the center of each half. 
4. Slice each half into ½-inch thick rings. 
5. Place in a large mixing bowl and add the olive oil, kosher salt, dried thyme or rosemary (if using dried), and red pepper flakes. Use tongs or clean hands to toss together, coating each piece with oil and seasoning.
6. Arrange the squash in a single layer on the prepared baking sheet, leaving a little space between each piece so they roast and caramelize instead of steaming. 
7. After 15 minutes, flip each piece of squash. Sprinkle the breadcrumbs evenly over the squash, rotate the baking sheet, and return to the oven for 10–15 minutes, or until the squash is fork-tender and the topping is golden brown. 
8. Transfer to a serving platter. Finish with freshly grated Parmesan and chopped fresh herbs. Taste and add a pinch of flaky salt if desired. 

Substitutes for Delicata Squash

If your local market doesn’t currently have delicata squash stocked, this recipe also works well with acorn, honeynut, and butternut squash. The rounds will be larger, but offer distinct and interesting shapes. You can also use a combination of squashes to add a bit of variety to the look and flavor of the dish.

Tips for Success

• Don’t be afraid to roast squash (or most vegetables!) at a high temperature. It invigorates the flavor, creates amazing texture, and overall yields a higher quality dish.
• Try to resist pulling the squash from the oven too soon. A thoroughly browned (on both size) squash is the one we want to devour.

Hosting Notes

• This side dish is perfect alongside grilled meats or fish, a whole roasted chicken, or even a pile of perfectly baked Dry Rub Chicken Wings.
• Pile onto a serving dish and arrange so the shape of the squash is visually delightful to your eye. Then, pile with fresh parmesan and herbs. This only takes a minute or so and makes a difference.
• My favorite pairing: Serve with a filet of salmon, maybe some gently dressed greens, and a crisp Semillon.

Variations

• Make this dish gluten-free by using gluten-free breadcrumbs or swapping the breadcrumbs altogether with your favorite roasted, coarsely chopped nuts. This keeps the crunchy texture contrast we all love.
• For another level of flavor, squeeze the juice of a lemon over top before finishing with herbs and parmesan.
• Leftover roasted squash can be chopped into small pieces and leveraged for a beautiful Sunday quiche or frittata.

Make Ahead, Storage & Freezing

• This dish can be made a day or two ahead but you should skip the breadcrumbs and garnish steps until you’re ready to serve.
• Store safely at room temperature for a few hours, otherwise refrigerate if it will be prepped in advance.
• Squash can be roasted, cooled fully, and frozen in air-tight container for future use but note that the squash might release more water if frozen, changing the overall texture of the dish. If you find a lot of liquid is released, pause after step 6, drain the pain, and continue. Reserve the breadcrumbs and other finishing touches for after the squash has been defrosted and reheated in the oven as per the original recipe instructions from Step 6. Reduce the baking time to 5 minutes from fully thawed, keep to the original timing if baking from frozen.

FAQ (Frequently Asked Questions)

• What is Delicata Squash? Delicata squash is an oval or oblong-shaped gourd with a thick outer peel, and tender interior. It’s generally yellow with distinct green or orange stripes making it a striking, colorful addition to your hosting menu.
• Can I substitute another type of squash? this recipe also works well with acorn, honeynut, and butternut squash. The rounds will be larger, but offer distinct and interesting shapes. You can also use a combination of squashes to add a bit of variety to the look and flavor of the dish.
• Why does this recipe call for such a high roasting temperature?  Roasting squash (or most vegetables!) at a high temperature invigorates the flavor, creates amazing texture, and overall yields a higher quality product.

A Note from the Host

Here’s what I love about cooking: You can never know everything there is to know about techniques, tools, or ingredients. It’s just not possible. So we enter into this life-long learning process that can bring so much joy to you and the ones you surround yourself with. In this case, joy in the form of roasted, delectable, savory, sweet, delightful delicata squash.

Lastly: If you’re looking for a pairing made in paradise, serve this up with my Dry Rub Chicken Wings and a crisp, perfectly dry coup of Brut. And if you love squash, you might also enjoy my Caramelized Butternut Squash recipe. I hope you enjoy and share with people you love. Cheers, friend!