Description
Simple roasted delicata squash with garlic and Parmesan. The skin is edible so no peeling required. Crispy golden edges in just 35 minutes. Perfect fall side dish.
Ingredients
For the Roasted Squash:
- 2 medium delicata squash (those striped ones)
- 1½ tablespoons olive oil
- ½ teaspoon salt
- Black pepper (however much you like)
- â…“ cup fresh Parmesan, grated
- 3 garlic cloves, chopped up
If You Want Extra Flavor:
- 1 tablespoon maple syrup (makes it sweet)
- Fresh thyme or parsley
- Red pepper flakes if you like heat
Instructions
Heat oven to 425°F. Put parchment on your baking sheet.
Wash the squash. Cut each one in half the long way. Scoop out all the seeds. Then slice into pieces about ½-inch thick – like little half moons.
Put all the squash pieces in a bowl. Pour in the oil, add salt, pepper, and chopped garlic. Mix it all up with your hands.
Spread everything on your baking sheet. Don’t pile them up! Cook for 15 minutes. Flip each piece over. Sprinkle the Parmesan on top. Cook another 10-15 minutes until everything looks golden.
Pull it out and add herbs if you want. Eat it right away while it’s hot!
Notes
Pick heavy squash with no soft spots. The skin should be cream with dark green stripes.
Fresh grated cheese makes those crispy edges. Pre-shredded doesn’t work the same.
Delicata season runs late summer through winter – perfect timing for fall cooking!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: About ¾ cup
- Calories: 145 per serving
- Sugar: 8g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 8mg