Parmesan Garlic Delicata Squash
- PREP 10min
- COOK 35min
- TOTAL 45min
Roasted delicata squash is buttery, nutty, and sweet. We love this recipe with garlic and parmesan. It’s easy enough for tonight and works beautifully as a holiday side.
There is no need to peel the squash. The peel is thin and is delicious once roasted.
You Will Need
1 medium delicata squash, about 1 ¼ pounds
2 teaspoons minced garlic, 2 small cloves
3 tablespoons melted butter or olive oil
1 ½ ounces grated parmesan cheese, about 1/3 cup
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
Directions
Heat the oven to 425° Fahrenheit. Set a 13-inch by 9-inch baking dish aside. You can also use a rimmed baking sheet.
Cut the squash in half, lengthwise. Scoop out and discard the seeds. Cut each squash half into ¾-inch-thick slices.
In a small bowl, stir together the melted butter and garlic.
Spread half of the melted butter and the garlic over the bottom of the baking dish.
Sprinkle all but two tablespoons of the Parmesan cheese on top.
Arrange squash slices on top of the cheese. Drizzle the remaining butter mixture over the squash and use your fingers to spread it over each piece. Season with salt and pepper. Sprinkle the remaining cheese on top.
Bake the delicata squash for 20 to 30 minutes, or until golden brown and tender. You might need to rotate the dish in the oven once during roasting to prevent the back bits of garlic from over-browning. It’s okay if some cheese stays on the dish, it is easy to scrape up and serve sprinkled on top.
Adam and Joanne's Tips
- Vegetarian substitutions: Use a vegetarian-friendly cheese like cheddar instead of the parmesan.
- Vegan substitutions: Use olive oil or a vegan butter and substitute the parmesan cheese with 2 tablespoons nutritional yeast, vegan cheese, or leave the “cheese” out completely.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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