Roasted delicata squash is buttery, nutty, and sweet. We love this recipe with garlic and parmesan. It’s easy enough for tonight and works beautifully as a holiday side! Jump to the Parmesan Garlic Roasted Delicata Squash Recipe
Creamy, sweet delicata squash is my favorite winter squash. It’s easy to prepare, there’s no need to peel the skin, and it cooks quickly. It’s delicious with a sprinkle of salt, pepper, and olive oil, but in this recipe, we bump up the flavors and add butter, garlic, and parmesan cheese. This dish works equally well for your next weeknight meal or entertaining friends and family over the holidays.
What Does Delicata Squash Taste Like?
Delicata squash is a winter squash that tastes similar to other winter squash, like butternut squash. I’ve heard people describe it as a cross between butternut squash and sweet potato, which seems fitting since it’s nutty and a little bit buttery with a lovely sweetness.
Do You Really Eat the Peel?
I particularly love delicata squash because its peel is thin and, when roasted, adds a lovely texture to each bite. So, you do not need to peel this squash. Trust me.
Roasted Delicata Squash with Parmesan and Garlic
Our recipe below plays with the buttery, nutty flavor of the squash. We roast slices with melted butter, parmesan cheese, and garlic. The squash smells incredible as it roasts in the oven and tastes even better when done. We served this to a good friend who isn’t the biggest winter squash fan, and she loved it! Win!
Since we roast the squash slices on top of the cheese and garlic, they melt down to create a lovely, cheesy crust on the bottom of each slice. They look beautiful and taste amazing.
More Fall and Winter Sides
Parmesan Garlic Delicata Squash
Roasted delicata squash is buttery, nutty, and sweet. We love this recipe with garlic and parmesan. It’s easy enough for tonight and works beautifully as a holiday side.
There is no need to peel the squash. The peel is thin and is delicious once roasted.
Makes 4 servings
You Will Need
1 medium delicata squash, about 1 ¼ pounds
2 teaspoons minced garlic, 2 small cloves
3 tablespoons melted butter or olive oil
1 ½ ounces grated parmesan cheese, about 1/3 cup
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
Heat the oven to 425° Fahrenheit. Set a 13-inch by 9-inch baking dish aside. You can also use a rimmed baking sheet.
Cut the squash in half, lengthwise. Scoop out and discard the seeds. Cut each squash half into ¾-inch-thick slices.
In a small bowl, stir together the melted butter and garlic.
Spread half of the melted butter and the garlic over the bottom of the baking dish.
Sprinkle all but two tablespoons of the Parmesan cheese on top.
Arrange squash slices on top of the cheese. Drizzle the remaining butter mixture over the squash and use your fingers to spread it over each piece. Season with salt and pepper. Sprinkle the remaining cheese on top.
Bake the delicata squash for 20 minutes, and then use two forks to carefully flip each slice, being careful to pick up the cheese stuck to each piece of squash. It’s okay if some stays on the dish, it is easy to scrape up and serve sprinkled on top.
Bake for another 10 to 15 minutes or until golden brown and tender. You might need to rotate the dish in the oven once during roasting to prevent the back bits of garlic from over-browning.
Adam and Joanne’s Tips
- Vegetarian substitutions: Use a vegetarian-friendly cheese like cheddar instead of the parmesan.
- Vegan substitutions: Use olive oil or a vegan butter and substitute the parmesan cheese with 2 tablespoons nutritional yeast, vegan cheese, or leave the “cheese” out completely.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
Nutrition Per Serving: Serving Size 1/4 of the recipe / Calories 173 / Total Fat 11.6g / Saturated Fat 7.2g / Cholesterol 30.6mg / Sodium 327.1mg / Carbohydrate 15.9g / Dietary Fiber 1.8g / Total Sugars 5.1g / Protein 5.9g