Parmesan Herb Roasted Delicata Squash

Parmesan Herb Roasted Delicata Squash

Guys, have you had delicata squash before? I am kind of in love. To be honest, aside from zucchini I don’t make squash all that often. Sure, I make butternut squash maybe once during the fall but not nearly enough. But not this year, this year I found delicata squash and it is my new favorite thing.

I’ll admit that one of the reasons I don’t cook a lot of squash is that it’s kind of a pain. Seriously, I tried to cut into a spaghetti squash a few weeks ago and had to try several different knives, several different times in order to get the dang thing open.

Delicata squash, on the other hand, is super easy. I sliced through one no problem. And then you don’t even have to worry about peeling it. You can eat the skin. See. Easy Peasy.

And gorgeous right?

Parmesan Herb Roasted Delicata Squash

I actually picked up my first delicata squash after Kellan mentioned that he wanted to try it. Not really knowing how to prepare it, I turned to my handy Flavor Bible again and came up with this lovely version. It is so simple, guys. Slice the delicata squash, combine some Italian seasoning with olive oil, salt and pepper, brush it over the squash and then roast it until it’s golden brown and tender. Finally, while the squash is still hot, sprinkle some freshly grated Parmesan over the the top. The squash is sweet, the herbs add an earthy flavor and the Parmesan a salty nuttiness. It’s pretty much squash perfection.

With Halloween next week, it’s not too early to start thinking Thanksgiving dinner and this Parmesan Herb Roasted Delicata Squash should totally have a place.

Parmesan Herb Roasted Delicata Squash

Parmesan Herb Roasted Delicata Squash

Print Recipe
Serves 4 Prep Time: Cook Time:

Ingredients:

  • 1 ( 2 1/2 - 3 pound) delicata squash
  • 2 tablespoons plus 1 teaspoon extra virign olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup freshly grated Parmesan cheese

Instructions

1

Preheat oven to 350 degrees.

2

Cut squash in half lengthwise, then crosswise and scoop out the seeds and insides. Discard.

3

Cut squash into 1/2 inch slices.

4

Combine olive oil, Italian seasoning, salt and pepper together in a bowl.

5

Brush mixture over both sides of the squash.

6

Roast squash in preheated oven for 15 minutes, turn and roast for another 15 or until browned and tender.

7

Remove from oven and immediately sprinkle with Parmesan cheese. Serve.

Notes

Enjoy!

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  • spabettie

    delicata is one of my favorites… I have one spaghetti squash sitting on the counter staring at me though… ;)

  • This looks so delicious, yum!

  • Heather @FrenchPress

    I cannot believe I have never made a delicata….but this looks delicious

  • Manila Spoon

    I have never tried delicata squash before and this delicious dish is telling me it’s about time I make use of it! Love the herb-parmesan flavors here!

  • I’ve never made delicata squash but you’ve convinced me to give it a try. It sounds so easy to cook and your recipe sounds delicious – great flavors!

  • Amy Stafford

    I want to make this for Thanksgiving, it will be such a fun new addition to the table.

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  • Erin @ Dinners, Dishes…

    I have never tried a delicata squash before, but now I really want to. I have squash on my list for this week, I think I need to switch up the kind now!

  • CookinCanuck

    I’ve had delicata squash a couple of times, but don’t think to cook with it very often. This looks wonderful and it’s definitely a bonus that delicate is easy to cut into!

  • ErinBrighton

    I am laughing at your run-in with a spaghetti squash. They are AWFUL to cut into once they get too big! I have tried delicata before and liked it – I don’t know why I don’t get it more often! I really love squash season and this recipe looks nice and simple.

  • Michelle De La Cerda-Nash

    I’ve never tried to make delicata at home, but you make it sound easy enough.

  • Krista

    I’ve never had delicata squash, need to try it asap! Love squash this time of year and that parmesan herb topping sounds delicious!

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