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Delicata-Squash-with-Breadcrumbs-and-Parmesan-on-the-Side

Delicata Squash with Breadcrumbs and Parmesan

The Host Notes | Amber Dawn
This roasted delicata squash recipe is a must-have on your late summer table. Made up of simple ingredients - savory, nutty delicata squash, crunchy sourdough breadcrumbs, and all the freshly grated parmesan and fresh herbs - the result is a flavorful, versatile side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 6 People

Equipment

  • Cutting board or butcher block
  • Chef's knife
  • Spoon (For removing seeds)
  • Measuring spoons
  • Large bowl
  • Tongs
  • 2 Baking sheets
  • Parchment paper
  • Serving platter (Optional)

Ingredients
  

  • 3-4 delicata squash Plan for about 1 cup of sliced veggies per person
  • 2 Tablespoons olive oil
  • 1 teaspoon Kosher salt more to taste
  • 1/2 teaspoon thyme or rosemary dried
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup breadcrumbs sourdough or panko
  • 1/4 cup parmesan freshly grated
  • 1/8 cup fresh herbs Italian parsley, rosemary, or sage, finely chopped

Instructions
 

  • Pre-heat the oven to 400℉. Line baking sheets with parchment paper and set aside.
  • Rinse and dry the squash and slice in half, length-wise.
  • Using a spoon, scrape out the seeds and stringy fibers from the center of each half.
  • Slice each half into ½-inch thick rings.
  • 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.
  • 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.
  • 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.
  • Transfer to a serving platter. Finish with freshly grated Parmesan and chopped fresh herbs. Taste and add a pinch of flaky salt if desired.

Notes

  • If you want half-moons instead of rounds, cut the squash in half length-wise and remove the seeds from each half. Cut in 1/2 inch half-circles.
  • Be sure to flip the rounds at least once during their roast so you get even browning on each side and so they cook completely through. 
  • If you'd like this to be gluten-free, skip the bread crumbs and top with crushed pistachios or slivered almonds. 
  • To make this vegan, skip the parmesan and double up on the breadcrumbs and herbs. Yum! 
Keyword Delicata, Roasted Veggies, Side Dish, Squash, Veggies
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