This easy recipe for Parmesan Delicata Squash roasts Italian-seasoned and parmesan-coated squash slices in the oven until they’re cheesy and tender. Enjoy it as a simple but addictive side dish with any fall or winter meal.
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I know butternut squash gets a lot of love during fall and winter but what about the underrated delicata squash? It’s one of my favorite orange foods to roast in the oven and serve on the side of cozy meals and holiday dinners.
Have you tried it yet?
If not, you’re in for a treat!
Personally, I think this Parmesan Delicata Squash recipe is one of the best ways to enjoy this winter squash. The parmesan, lemon, and Italian-seasoned slices are roasted in the oven until they take on an eye-catching golden hue and a mouthwatering tender flesh.
What’s better is that this vegetarian side dish is easy to make with minimal ingredients and a quick 10-minute prep time. It’s a simple recipe you can turn to when you’re looking for a side dish for weeknight meals, something special for Thanksgiving dinner, or a tasty topping for salads and grain bowls!
What is delicata squash?
The star of this dish is the naturally sweet and savory delicata squash. This underrated oblong squash is in season from late summer through early winter and is easily recognizable by its pale yellow skin with green or orange stripes. Its thin, tender, and edible skin means no peeling is required—just slice, scoop, and roast!
Ingredients
- Delicata squash – When shopping, look for a firm and heavy squash with vibrant yellow and green striped skin, free from any wrinkles, soft spots, or large blemishes. The stem should also be dry and intact.
- Olive oil
- Garlic cloves
- Parmesan cheese – While I usually prefer grating fresh parmesan from the block, pre-grated parmesan works beautifully here. The fine shreds seem to melt perfectly! If you do use fresh parmesan, grate it with a microplane grater to give you the fine texture you need.
- Italian seasoning – Use a store-bought blend or make my Homemade Italian Seasoning Recipe.
- Lemon zest – It adds a pop of fresh, citrusy notes to the seasoning mix.
- Kosher salt
- Black pepper
- Fresh parsley – An optional garnish that adds a boost of freshness.
How to make baked parmesan delicata squash
Slice the squash in half lengthwise, then scoop out and discard the seeds. Slice the halves into 1/4-inch-thick slices and place them in a large bowl. Drizzle the olive oil over top and toss to coat.
Combine the garlic, parmesan, Italian seasoning, salt, pepper, and lemon zest in a small bowl.
Place one slice of squash at a time in the seasoning mixture, coating both sides. Transfer them to a parchment-lined baking sheet. Sprinkle the leftover cheese blend over the tops of the slices.
Roast the parmesan-coated delicata squash until it’s soft and golden brown around the edges. Garnish the warm squash with fresh parsley, then enjoy!
Tips and tricks
- Carefully use a sharp chef’s knife or serrated knife to slice the squash. The skin is slightly tough but will soften as it roasts in the oven.
- Be generous with the cheesy, savory seasonings! Make sure each slice is well coated on both sides to help them taste irresistible.
- The edges of the squash will brown faster than the center, so keep an eye on them towards the end of baking. If the edges are getting too dark before the middle is fully tender, lower the temperature slightly and continue baking.
Variations
One of the best things about roasted delicata squash is the countless ways to customize it. Here are a few ideas:
- If you love extra heat – Add a pinch of red pepper flakes, smoked paprika, or cayenne pepper to the cheesy seasoning mix. Or, drizzle on some delicious hot honey!
- Switch up the cheese – Pecorino Romano or Asiago cheese both work as substitutes for the parmesan.
- Vegan option – Make this recipe with vegan parmesan cheese or nutritional yeast for a dairy-free twist.
- Add a crunch factor – Consider garnishing the baked squash with toasted breadcrumbs, pepitas, chopped toasted nuts (like walnuts, pecans, or pistachios), or crispy fried onions (I love making air fryer crispy onions).
Serving suggestions
This parmesan delicata squash recipe makes an excellent side for any holiday meal. Serve it alongside roasted turkey, glazed ham, stuffing, cranberry sauce, and other festive classics. It’s also great with other cold-weather dinners, like:
I personally love using baked delicata squash as a topping for my favorite bowls and salads. It adds a boost of sweetness and cheesy flavors to Power Bowls, Harissa Chicken Bowls, Simple Kale Salads, and Vegan Farro Salads.
FAQs
No need to peel delicata squash! Its skin is thin and edible, so you can simply slice through the squash, scoop out the seeds, and cook it with the skin on.
For the best results, roast delicata squash at 425°F. This high temperature is perfect for achieving perfectly caramelized edges while keeping it juicy and tender on the inside.
Delicata squash is done when it’s fork-tender and golden brown around the edges. Test a slice by gently piercing it with a fork. If it goes through effortlessly, it’s ready!
Storing
Once it’s cool, transfer the leftover parmesan delicata squash to an airtight container and store it in the fridge for up to 3 days. You can also freeze it for up to 3 months.
To reheat, place the squash on a baking sheet and pop it back into a 350°F oven for 10 to 15 minutes.
Wine pairings for parmesan delicata squash
- To complement the savory, cheesy, and slightly sweet flavors, pair this dish with a white wine that has a good balance of acidity and richness, such as Chardonnay (preferably unoaked) or Sauvignon Blanc.
- If you prefer red wine, Pinot Noir has a light body and subtle fruitiness that won’t overpower the squash.
More squash recipes
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Full Recipe
Parmesan Delicata Squash
Ingredients
- 1 medium delicata squash (about 1 ¼ pounds)
- 2 cloves garlic (grated or minced)
- 2 Tablespoons olive oil
- 1/3 cup parmesan cheese (finely grated***)
- 2 teaspoons Italian seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- ½ teaspoon lemon zest
- Fresh parsley (minced (to garnish))
Instructions
- Preheat oven to 425°F.
- Line a large baking sheet with parchment paper.
- Slice the squash in half lengthwise and scoop out the seeds. Slice the seeded halves into 1/4-inch thick slices and place them in a large bowl. Drizzle with the olive oil and toss well to coat.
- In a small bowl combine the parmesan, Italian seasoning, salt, pepper and lemon zest.
- Dip each delicata piece in the seasoning bowl, coating both sides with seasoning. As you coat each piece, place them on the prepared baking sheet. Sprinkle any remaining cheese blend over the tops of the pieces.
- Bake until soft and golden brown on the edges, about 20-25 minutes, flipping after 10 minutes. Garnish with fresh parsley, if desired.
Notes
- Carefully use a sharp chef’s knife or serrated knife to slice the squash. The skin is slightly tough but will soften as it roasts in the oven.
- Be generous with the cheesy, savory seasonings! Make sure each slice is well coated on both sides to help them taste irresistible.
- The edges of the squash will brown faster than the center, so keep an eye on them towards the end of baking. If the edges are getting too dark before the middle is fully tender, lower the temperature slightly and continue baking.
- If you love extra heat – Add a pinch of red pepper flakes, smoked paprika, or cayenne pepper to the cheesy seasoning mix.
- Switch up the cheese – Pecorino Romano or Asiago cheese both work as substitutes for the parmesan.
- Vegan option – Make this recipe with vegan parmesan cheese or nutritional yeast for a dairy-free twist.
- Add a crunch factor – Consider garnishing the baked squash with toasted breadcrumbs, chopped toasted nuts (like walnuts, pecans, or pistachios), or crispy fried onions.
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