Crispy Parmesan Delicata Squash

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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.

Prep Time15

Cook Time22

Total Time37

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings:

Author: Reed Dunn

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