Parmesan Herb Roasted Delicata Squash

Sometimes the simplest garden ingredients make the best side dishes. Sweet, nutty delicata squash gets a savory upgrade with Parmesan, fresh herbs, garlic, and bright lemon zest. With just a few ingredients, you can turn a freshly harvested squash into a beautiful fall side dish. Here’s what you’ll need:

Cooking spray

1 delicata squash, about 14 ounces, washed and dried

1 tablespoon olive oil

1 garlic clove, crushed or minced

1/4 teaspoon kosher salt

Freshly ground black pepper, to taste

1/4 cup freshly grated Parmesan cheese

2 tablespoons finely chopped fresh parsley

1 teaspoon finely chopped fresh thyme

1/2 teaspoon fresh lemon zest

Instructions

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper and lightly coat with cooking spray.
2. Cut the delicata squash in half lengthwise and scoop out the seeds. Slice each half into approximately 1/4-inch-thick half-moons. There’s no need to peel the squash.
3. In a small bowl, combine the Parmesan, parsley, thyme, and lemon zest.
4. Place the squash slices in a large bowl. Add the olive oil, garlic, salt, and black pepper and toss until the squash is evenly coated.
5. Arrange the squash slices in a single layer on the prepared baking sheet.
6. Sprinkle the Parmesan and herb mixture evenly over the squash.
7. Roast in the center of the oven for about 25 minutes, or until the squash is tender and the edges are crisp and golden.
8. Serve warm and enjoy as a savory fall side dish.

Kimberly’s Garden-to-Table Tip

Delicata squash is such a fun variety to grow because you can enjoy the entire squash—skin and all! I especially love roasting it because the natural sweetness becomes even more pronounced as the edges caramelize. Pairing it with Parmesan and herbs gives you that wonderful combination of sweet, salty, savory, and crispy in every bite.