Roasted Delicata squash topped with a Parmesan-herb crust, I like to leave it in the oven until the edges are crisp, golden and delicious! Acorn squash can be used in place of Delicata.

Delicata squash has thinner skin than acorn and butternut squash, which is edible. It’s only available late summer and early Fall, so now is the time to take advantage! It’s also great stuffed, try my delicata stuffed with chicken sausage and mushrooms, so good!

Parmesan Crusted Delicata Squash

Roasted Delicata squash topped with a Parmesan-herb crust, I like to leave it in the oven until the edges are crisp, golden and delicious! Acorn squash can be used in place of Delicata.

Ingredients:

• cooking spray
• 1 delicata squash, about 14 oz, washed and dried
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1/4 teaspoon kosher salt
• black pepper, to taste
• 1/4 cup fresh grated parmesan
• 2 tablespoons finely chopped parsley
• 1 teaspoon finely chopped fresh thyme
• 1/2 teaspoon lemon zest

Directions:

1. Preheat oven to 425°F. Line a large baking sheet with parchment, lightly spray with oil.
2. Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into 1/4-inch thick slices (half circles) and place them in a large bowl.
3. In a small bowl combine the parmesan, parsley, thyme and lemon zest.
4. Drizzle the olive oil, garlic, salt and black pepper over the squash slices, tossing toss well to coat.
5. Lay flat on the prepared baking sheets, pour the parmesan mixture over the squash.
6. Bake in the center of the oven until soft and golden brown on the edges, about 25 minutes.

Nutrition Information

Yield: 2 servings, Serving Size: 1/2 squash

• Amount Per Serving:
• Smart Points: 4
• Points +: 6
• Calories: 232
• Total Fat: 11g
• Saturated Fat: 3.5g
• Cholesterol: 10mg
• Sodium: 383mg
• Carbohydrates: 30.5g
• Fiber: 9g
• Sugar: 0.1g
• Protein: 7.5g