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Roasted Parmesan Delicata Squash is sweet, savory and the perfect fall side dish. Delicata squash is roasted until soft and topped with parmesan cheese for the perfect flavor combination. This would also make a wonderful holiday side dish!
I have been meaning to share this Parmesan Delicata Squash recipe with you for some time and it keeps getting pushed to the back burner. This is a nice fall side dish that doesn’t require a lot of work, which is always something you need to have in your back pocket. When it comes to Delicata squash you don’t have to peel it, which I love!
You just wash, dry slice the squash, scoop out the seeds and then cut the squash into half moon slices. It doesn’t get much easier than that. I love the sweet squash flavor paired with the salty, savory parmesan cheese.
I kept the recipe super simple, just using olive oil, salt and pepper and then roasting the squash and topping it with parmesan cheese. You can get more creative if you want and add some spices. I like to sprinkle fresh parsley on the squash at the end and sometimes a little extra parmesan cheese, because you can never have enough cheese, right?
We love squash recipes this time of year! For more squash recipes try this Cheesy Butternut Squash Orzo, Butternut Squash Pasta, Mediterranean Stuffed Butternut Squash or this Mediterranean Stuffed Acorn Squash.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Squash: The squash I used is delicata squash. The nice thing with this squash is you can leave the skin on and it becomes tender and you can eat the skin. If you prefer not to, you can peel it away once cooked.
- Cheese: The shredded Parmesan cheese is a great addition to this savory squash. It helps create a nice crust on the squash once cooked. You could also use goat cheese, feta cheese or mozzarella cheese.
Ways to Modify this Delicata Squash
- Spices: You can add flavor to this squash with a variety of spices. Try za’atar, sumac, Italian seasonings or smoked paprika.
- Herbs: Fresh herbs add a lot of nice flavor to the squash. It uses fresh cilantro, fresh parsley or oregano.
- Sauce: You can pair this squash with a nice sauce like this Tahini Sauce, Creamy Dill Sauce or this Tahini Dressing.
How to Make this Delicata Squash
Step 1: Prepare Squash: Preheat the oven to 425 degrees F. Use two non-stick baking sheets or spray with cooking oil. Slice each squash lengthwise in half and use a spoon to scoop out the seeds. Cut the squash into thigh half moon slices. Place them in a large mixing bowl.
Step 2: Toss Squash with Olive Oil: Drizzle the olive oil over the squash along with the salt and black pepper. Toss the squash well to coat with the olive oil.
Step 3: Roast Squash: Lay each squash half on the baking sheet and bake on one side for 10-12 minutes {or until the first side is golden brown}. Flip the squash to the other side and cook for 5 more minutes. Remove from the oven and sprinkle the parmesan cheese over the squash evenly. Return to the oven and roast for an additional 5 minutes, or until the second side is golden brown.
Serve warm with parsley and extra fresh parmesan if you like.
Storage Tips
Store the leftover squash in an airtight container for up to 4 days. You can reheat in the air fryer or oven.
More Squash Recipes
Vegetarian
Za’atar Roasted Delicata Squash
Vegetarian
Baked Cheesy Spaghetti Squash Recipe
Mediterranean
Curried Butternut Squash Soup
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Parmesan Delicata Squash
Ingredients
- 2 tablespoons olive oil
- 2 delicata squash, about 12-14 oz each, wash and dry them
- 1/2 teaspoon kosher salt
- black pepper, to taste
- 2/3 cup parmesan cheese
- Parmesan cheese, for garnish
- parsley, Freshly chopped
Instructions
- Preheat the oven to 425 degrees F. Use two non-stick baking sheets or spray with cooking oil.
- Slice each squash lengthwise in half and use a spoon to scoop out the seeds. Cut the squash into thigh half moon slices. Place them in a large mixing bowl.
- Drizzle the olive oil over the squash along with the salt and black pepper. Toss the squash well to coat with the olive oil.
- Lay each squash half on the baking sheet and bake on one side for 10-12 minutes {or until the first side is golden brown}. Flip the squash to the other side and cook for 5 more minutes. Remove from the oven and sprinkle the parmesan cheese over the squash evenly.
- Return to the oven and roast for an additional 5 minutes, or until the second side is golden brown.
- Serve warm with parsley and extra fresh parmesan if you like.
Notes
- You can use whatever mixture of spices you like to go on the squash. I like to keep it basic with salt and pepper and then the cheese but you can spice it up to your liking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Roasted Delicata squash topped with a Parmesan-herb crust, I like to leave it in the oven until the edges are crisp, golden and delicious! Acorn squash can be used in place of Delicata.