Parmesan Roasted Delicata Squash with Sage
Parmesan roasted delicata squash is seasoned with a flavorful panko mixture with Parmesan cheese, sage and garlic.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Dinner, Side Dish
Cuisine: American
Keyword: parmesan roasted delicata squash, roasted delicata squash, roasted delicata squash with sage
Servings: 4 servings
Calories: 264kcal
Cost: $10
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 ½ 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.
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.
Calories: 264kcal | Carbohydrates: 16g | Protein: 4g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 161mg | Potassium: 425mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1772IU | Vitamin C: 14mg | Calcium: 124mg | Iron: 1mg