Delicata Squash with Breadcrumbs and Parmesan
This is a quick and easy recipe for late summer into early winter. It's really lovely served alongside your holiday main dish and just as good with some grilled fish. It takes about 45 minutes, end to end, with all the work up front. And the caramelized edges of the delicata half moons? Worth a bit of effort!
Equipment
- Cutting board or butcher block
- Chef's knife
- Spoon (For removing seeds)
- Measuring spoons
- Large bowl
- Tongs
- Baking sheet
- Parchment paper
- Serving platter (Optional)
Ingredients
- 2-3 Delicata squash Plan for about 1 cup of sliced veggies per person
- 2 Tablespoons Olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon Thyme or rosemary
- 1/4 teaspoon Red chili flakes Optional
- 1/2 cup Breadcrumbs
- 1/4 cup Parmesan freshly grated
- 1/8 cup Fresh herbs chopped Italian parsley, rosemary, or sage
Instructions
- Pre-heat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
- Rinse and dry the squash and slice in half, length-wise.
- Use the spoon to scrape any seeds or stringy bits from the center of each half.
- Slice in "half-moons," about 1/2 inch thick.
- Place in your large mixing bowl and add the olive oil, herbs, and spices. Use tongs or your hands to toss things together, coating each piece with oil and seasoning.
- Place the squash onto your prepared baking sheet and spread out evenly, allowing some room in between them so they will caramelize and not just steam.
- Roast in the oven for about 15 minutes, then turn the squash over one by one, and rotate your pan before returning to the oven. Bake for another 10-15 minutes or until golden brown but before the skin of the squash begins to shrivel.
- To serve: Sprinkle toasted breadcrumbs on top of the roasted squash along with freshly grated parmesan and your favorite herbs to finish. Enjoy!