Crispy Parmesan Delicata Squash
Parmesan Delicata Squash rings bake on a bed of freshly grated Parmesan until the cheese turns lacy and golden underneath. No peeling or breading needed, just a handful of pantry staples and a fall side dish that’s ready in about 40 minutes.
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This Parmesan Delicata Squash starts with rings of squash tossed in olive oil and light seasoning. Each ring sits on a small mound of freshly grated Parmesan, then bakes until the cheese melts and browns into a lacy, golden crust. That savory crunch balances the subtly sweet squash.
My Baked Delicata Squash is the version I make most often in the fall. This one is a step up for when you want something more memorable at the table. It’s a nice way to mix up your Thanksgiving side dishes or impress friends coming over for dinner. It starts with the same thin-skinned squash, so there’s no peeling, and the whole dish comes together in less than 45 minutes.
Ingredients You’ll Need
The full ingredient list with measurements is in the recipe card below. Here’s a quick look at the handful of ingredients you’ll need.
- Delicata squash, thin-skinned and edible, so there’s no peeling
- Olive oil, to help the squash roast evenly
- Kosher salt, black pepper and garlic powder, for simple seasoning
- Parmesan cheese, grated fresh from a wedge for the crispiest crust
A note on Parmesan: Traditional Parmigiano-Reggiano is made with animal rennet, so it isn’t technically vegetarian. I always look for a vegetarian Parmesan, which uses a “microbial rennet” or “vegetable rennet” and is clearly labeled. It melts and crisps the same way, and most grocery stores carry at least one brand.
How to Make Parmesan Delicata Squash
Start by trimming the ends off each squash, then slice crosswise into rings. Try to keep the rings even so they finish baking at the same time. Two medium squash should give you 15 to 16 rings. Use a small spoon to scoop the seeds out of each ring.
Toss the rings in a large bowl with olive oil, salt, pepper and garlic powder until fully coated. Spoon the grated Parmesan into small mounds, about heaping tablespoon each, onto a parchment-lined baking sheet. Leave a couple of inches between them, because the cheese spreads as it melts.
Set a seasoned ring on top of each mound and press down gently. Some of the cheese will fill the center of the ring, and the rest will spread out around the edges.
Bake at 425 degrees F until the cheese turns deep golden and the squash is tender when pierced with a fork. There’s no flipping. Let the rings rest on the pan for a few minutes so the cheese firms up and everything cools, then peel them from the parchment with a spatula.
Why the Cheese Goes Under the Squash
Some Parmesan squash recipes sprinkle the cheese on top or toss it with the squash and an egg wash. Putting it underneath works differently. The cheese sits directly on the hot parchment, so it melts and browns in its own fat. You get a Parmesan crisp and tender roasted delicata in the same bite.
The squash also holds the cheese down in a thin, even layer, which creates that lacy crust. Meanwhile, the squash steams gently from below and roasts on top, so it doesn’t dry out.
Once the rings come out of the oven, let them rest on the pan for a few minutes. The cheese sets and firms up as it cools, so it peels away crisp and in one piece.
Serving Suggestions & Variations
These rings work as a side dish or an appetizer. For Thanksgiving, serve them alongside Hot Honey Brussels Sprouts to refresh traditional holiday side dishes. These also work well as a weeknight side dish and can pair with Pumpkin Risotto for a fall dinner.
To change up the flavor, add some smoked paprika or a pinch of red pepper flakes. Fresh thyme or rosemary can add even more seasonal flavors.
Crispy Parmesan Delicata Squash
Ingredients
- 2 medium delicata squash
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 ¼ cups freshly grated Parmesan cheese
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Trim the ends from each squash, then slice crosswise into ½- to 1-inch rings. Scoop the seeds from the center of each ring with a spoon. You should have 15 to 16 rings.
- In a large bowl, toss the rings with olive oil, salt, pepper and garlic powder until evenly coated.
- Spoon a heaping 1 tablespoon of Parmesan into small mounds on the baking sheet, leaving about 2 inches between each. Set a squash ring on top of each mound and press gently.
- Bake for 20 to 22 minutes, or until the cheese is deep golden and crisp and the squash is tender when pierced with a fork. Start checking at 18 minutes to avoid burning.
- Let the rings rest on the baking sheet for 3 to 5 minutes so the cheese sets, then peel each ring off the parchment with a thin spatula. Serve warm.
Notes
- Use parchment paper. The cheese needs it to release cleanly and not get stuck to the pan.
- Grate the cheese fresh from a wedge. Pre-shredded cheese has anti-caking agents that keep it from melting into a lacy crust.
- Watch the last few minutes of baking. The cheese can go from golden to burnt quickly, especially at the edges.
- Leftovers keep in an airtight container in the fridge for up to 3 days. The cheese will lose some of the crispness once refrigerated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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