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Parmesan Roasted Delicata Squash with Sage
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5 from 4 votes

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
Cook Time25 minutes
Total Time35 minutes
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

Equipment

Ingredients

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 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.

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: 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