Parmesan Crusted Roasted Delicata Squash with Sage
This simple recipe delivers a delicious and visually appealing side dish. Sweet delicata squash is roasted until tender, then topped with a crispy parmesan crust and fragrant sage.
Equipment
- Baking sheet
- Chef's Knife
- Measuring spoons
- Measuring cups
Ingredients
Main Ingredients
- 1 medium (about 1 pound) Delicata Squash Halved lengthwise and seeded
- 2 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 cup Parmesan Cheese Grated
- 2 tablespoons Fresh Sage Chopped (optional)
- 1 tablespoon Maple Syrup Optional, for added sweetness
Instructions
Instructions
- Preheat oven to 400°F (200°C).
- Halve the delicata squash lengthwise and use a spoon to scoop out the seeds and stringy pulp.
- Brush the cut sides of the squash with olive oil.
- Season the cut sides with salt and pepper. Drizzle with maple syrup if using.
- Sprinkle the grated Parmesan cheese evenly over the oiled and seasoned squash halves. If using, sprinkle the chopped sage over the Parmesan.
- Place the squash halves, cut-side down, on a baking sheet. Roast for 30-40 minutes, or until the squash is tender and the Parmesan cheese is golden brown and slightly crispy.
- Let the roasted squash cool slightly before serving.
Notes
For extra flavor, try adding a sprinkle of red pepper flakes to the Parmesan cheese before roasting. Leftovers can be stored in the refrigerator for up to 3 days.