• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • About
  • Cookbook
  • Shop
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbook
    • Shop
    • Recipe Index
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Thanksgiving Recipes

    Parmesan Roasted Delicata Squash with Sage

    Published: Nov 2, 2022 by Samantha Ferraro · This post may contain affiliate links · 5 Comments

    Jump to Recipe Print Recipe

    This Parmesan roasted delicata squash recipe is loaded with crunch and texture and is a perfect side side for your holiday dinners! Sweet roasted delicata squash is topped with a crisp and flavorful panko breadcrumb mixture that is seasoned with aromatic sage, loads of fresh Parmesan cheese and a touch of savory garlic to bring it all together.

    Panko Crusted Delicata Squash with Sage and Parmesan

    Parmesan Crusted Delicata Squash

    This parmesan roasted delicata squash recipe was strongly inspired from an Italian restaurant, Mozza in Southern California. It’s been years since I’ve had it there and I still remember all the flavors of the dish.

    They served the delicata squash crusted with Parmesan cheese and loads of fresh sage that was dotted with butter. And since, I’ve created a twist on that delicious recipe and it’s been a fall favorite ever since!

    The roasted delicata squash is covered with a crisp panko breadcrumb mixture that includes fresh sage and Parmesan cheese. As the squash roasts, it caramelizes and becomes sweet and the crispy panko topping gently toasts, creating layers of flavors and textures.

    Why You’ll Love this Recipe

    • Easy prep and no peeling! What is so fabulous about delicata squash is that you can eat the peel and just cut right through it!
    • Lots of flavor! Between the garlic, sage, Parmesan and sweet roasted delicata squash, there is loads of flavor in this simple side dish.
    • Roasted delicata squash is a great side dish to serve for Thanksgiving alongside other sides such as Parmesan Brussels Sprouts with Pistachios.

    Ingredients

    Ingredients for Parmesan roasted delicata squash with panko breadcrumbs and sage.
    • Delicata Squash: This fall squash is easily found in the fall season and what makes it so delicious is the tender peel and sweet flavor, making it for easy prep as well! As the squash roasts, the peel becomes incredibly tender and easy to eat.
    • Panko Breadcrumbs: These are Japanese style breadcrumbs that are thick and crisp. As the roasted delicata squash cooks, the panko breadcrumbs gently toast and become deliciously crispy. Parmesan Cheese
    • Parmesan Cheese: Shredded or grated Parmesan cheese is added to the panko mixture which crusts onto the delicata squash pieces, giving the entire dish a cheesy savory flavor.
    • Sage Leaves: A few leaves of fresh sage leaves are chopped and added to the panko mixture. If you can’t find fresh sage leaves, substitute with 1/2 teaspoon of dried sage and mix it into the breadcrumb topping.
    • Garlic: 2 cloves are grated or finely chopped and added to the panko mixture to roast with the delicata squash.
    • Olive Oil: A drizzle of olive oil is added into the panko mixture to moisten it as well as to coat the squash for roasting.
    • Butter: A few dots of butter are added right on the top, which gives it richness and a bit more fat.

    How to make Roasted Delicata Squash with Parmesan

    Cut the Delicata Squash

    1. Cut the ends off of the delicata squash and then cut the squash in half.
    2. Use a spoon and remove the seeds.
    3. Place the delicata squash halves, cut side down and slice into 1/2 inch thick slices, creating half moon slices.
    4. Place prepped delicata squash on parchment lined baking sheet.

    Make the Panko Parmesan Mixture

    1. To a bowl, add the panko breadcrumbs along with the Parmesan cheese, chopped sage and grated garlic.
    2. Pour in enough olive oil to evenly and lightly coat the panko breadcrumb mixture.
    3. Give everything a good mix so the oil evenly coats the mixture.
    Panko breadcrumbs being poured into a bowl to add to roasted delicata squash.
    Shredded parmesan cheese is added to panko breadcrumbs for the roasted delicata squash.
    Chopped sage leaves are added to panko and grated Parmesan to be used for roasted delicata squash.
    Grated garlic is mixed with panko breadcrumbs, sage and Parmesan for roasted delicata squash.
    Drizzle olive oil onto the panko breadcrumb and parmesan mixture to moisten before adding to delicata squash.
    Give the panko mixture a good mix so the oil coats the breadcrumbs.

    Coat the Delicata Squash with Panko Crust

    1. Sprinkle panko mixture onto the delicata squash and give mix everything together and lay the squash out in a flat layer.
    2. Press in any remaining panko mixture onto the squash the best you can.
    3. Scatter dots of butter all over the top of the squash.
    4. Roast parmesan crusted delicata squash at 425 degrees Fahrenheit for 25 minutes until squash is caramelized and panko topping is lightly toasted.
    Lay prepped delicata squash onto a baking sheet and drizzle with olive oil.
    Toss the delicata squash with the breadcrumb mixture so it's evenly coated.
    Top the panko coated delicata squash with small cubes of butter before baking
    Can you eat the skin on delicata squash?

    Yes! Thats what makes delicata squash so easy and delicious. You can cut right through the peel and as the squash roasts, the skin becomes incredibly tender and easy to eat.

    What does delicata squash taste like?

    Delicata squash is sweet and becomes slightly creamy when roasted. The squash is very mild and works with sweet and savory flavors.

    Can you make roasted delicata squash ahead of time?

    Yes you can! You can cut and prep the delicata squash a few days in advance and roast when you are ready to serve. Roasted delicata squash also tastes great at room temperature, so you don’t have to worry about serving it warm right out of the oven.

    More Favorite Fall Side Dishes

    • Mediterranean Lentil Stuffed Delicata Squash
    • Stuffed Acorn Squash with Hashweh
    • Roasted Kabocha Squash with Pomegranate Molasses
    • Roasted Carrots and Pears with Pomegranate
    • Savory Bread Pudding with Leeks and Gruyere
    Parmesan Delicata Squash with Sage and Pako Breadcrumbs

    Parmesan Roasted Delicata Squash with Sage

    Parmesan Roasted Delicata Squash with Sage

    Samantha Ferraro

    LittleFerraroKitchen.com

    Parmesan roasted delicata squash is seasoned with a flavorful panko mixture with Parmesan cheese, sage and garlic.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Dinner, Side Dish
    Cuisine American
    Servings 4 servings
    Calories 264 kcal

    Equipment

    Microplane

    Ingredients
     
     

    • 1 delicata squash
    • 1/2 cup panko breadcrumbs
    • 1/4 cup Parmigiano reggiano freshly grated
    • 1/4 cup olive oil
    • 2 garlic clove grated or finely chopped
    • 4 sage leaves finely chopped
    • Salt and pepper to taste
    • 2 tablespoons unsalted cold butter cut into small cubes

    Instructions
     

    • Pre-heat oven to 425 degrees Fahrenheit.
    • Cut the ends off the deliata squash and then cut the squash in half, lengthwise. Scoop out the seeds and slice the squash into 1/2 inch half moon slices.
    • Place the squash on a parchment lined baking dish and drizzle the squash with a bit of olive oil and season with salt and pepper toss to coat.
    • In a bowl, make the panko mixture and add the panko breadcrumbs, grated Parmesan cheese, grated garlic, chopped sage and drizzle with olive oil. Give the mixture a good mix so the oil coats the breadcrumb mixture evenly.
    • Sprinkle the panko mixture onto the squash and give everything a good toss and press the panko mixture onto the squash the best you can.
    • Top the squash with dots of butter all over the top and roast the squash for 25 minutes until caramelized and panko is lightly toasted.
    • Once done, remove from oven and place roasted delicata squash on a platter along with the toasted breadcrumbs.

    Notes

    This recipe can easily be doubled or tripled.
    You can prep the squash a few days ahead of time. 
    This recipe tastes great at room temperature as well. 

    Nutrition

    Calories: 264kcalCarbohydrates: 16gProtein: 4gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 19mgSodium: 161mgPotassium: 425mgFiber: 2gSugar: 3gVitamin A: 1772IUVitamin C: 14mgCalcium: 124mgIron: 1mg
    Keyword parmesan roasted delicata squash, roasted delicata squash, roasted delicata squash with sage
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    More Thanksgiving Recipes

    • Winter Kale Salad with Radicchio and Roasted Beets
    • Italian Charcuterie Board
    • Boursin Stuffed Mushrooms
    • Cranberry Baked Brie with Honey and Pistachios

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • Print

    Weeknight Mediterranean Shopping List

    Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

    Reader Interactions

    Comments

    1. District & More says

      November 6, 2013 at 6:35 am

      5 stars
      Can’t wait to try this!

      My current favorite fall recipe (which would be a perfect side for thanksgiving) is this quinoa salad with pears and walnuts.

      http://districtandmore.wordpress.com/2013/11/06/fall-quinoa-salad/

      Reply
    2. Diane says

      November 26, 2013 at 7:23 pm

      5 stars
      Saw this recipe posted on Refinery29 and loved it! Making it for Thanksgiving this year, thanks for posting this!

      Reply
      • Samantha says

        November 27, 2013 at 9:56 am

        Hi Diane! That makes me sooo happy! It’s been my favorite produce to roast all season! Happy Holidays!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

    More about me →

    Baking Recipes

    • Cherry Pistachio Rugelach
    • Spinach and Potato Knish with Caramelized Onions
    • Salted Caramel Eclairs
    • Spiced Pumpkin Souffle

    Order My Cookbook!

    Buy This Book Online
    Buy from Amazon
    Buy from Amazon Kindle
    Buy from Barnes and Noble
    Buy from IndieBound
    The Weeknight Mediterranean Kitchen
    Buy now!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved