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Crispy Parmesan Roasted Delicata Squash: Easy 20-Min Side

Crispy Parmesan Roasted Delicata Squash - featured image

A quick and easy side dish featuring delicata squash roasted with a secret cornstarch and parmesan coating for maximum crispiness. The thin skin is left on for texture, creating a contrast between the creamy interior and crunchy, golden exterior.

Ingredients

Scale
  • 2 pounds delicata squash (about 12 medium squash)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup finely grated parmesan cheese
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Wash the delicata squash thoroughly. Cut off both ends and slice in half lengthwise. Scoop out seeds and pulp, then slice halves into 1/2 inch thick half-moon rounds.
  3. Pat the squash rounds dry with paper towels to remove excess moisture.
  4. In a large bowl, whisk together the grated parmesan, cornstarch, garlic powder, smoked paprika, salt, and pepper.
  5. Add the squash rounds to the bowl, drizzle with olive oil, and toss until lightly coated and the cheese mixture is clinging to the pieces.
  6. Line a large sheet pan with parchment paper. Spread the squash in a single layer, ensuring slices are not touching.
  7. Roast for 15 minutes, then carefully flip each slice over.
  8. Roast for another 10-15 minutes, or until edges are golden brown and crispy.
  9. Let cool for 2 minutes before serving immediately.

Notes

Do not use pre-shredded cheese as anti-caking agents prevent crisping. Ensure squash is dry before coating to avoid steaming. Do not crowd the pan; use two pans if necessary for airflow. If your oven runs hot, check after 20 minutes total time to prevent burning.

Nutrition

Keywords: delicata squash, roasted squash, parmesan squash, crispy vegetables, gluten-free side dish, easy side dish, winter squash recipes, healthy sides