Parmesan Crusted Roasted Delicata Squash
2 large Red Dog delicata squash (roughly 3 pounds)
3 tablespoons olive oil, divided
⅓ cup panko breadcrumbs
⅓ cup grated Parmigiano Reggiano
3 tablespoons finely chopped fresh herbs, such as rosemary, sage, or thyme
2 cloves garlic, finely chopped or grated
Kosher salt & ground black pepper, to season
Prep: Preheat the oven to 425 degrees Fahrenheit, ensuring an oven rack is positioned in the top third of the oven. Line a baking sheet with parchment paper or foil for easy clean up. Set aside.
Clean & slice the delicata squash. Trim the ends off the delicata squash, then slice the squash in half lengthwise. Use a spoon to scrape its seeds out the center & discard or set aside for roasting. Slice the squash crosswise into 1/2-inch pieces. Transfer to the prepared baking sheet. Season the squash with 1 tablespoon of the olive oil, 1/2 teaspoon kosher salt & ground black pepper as desired. Arrange the squash in an even layer across the baking sheet. Set aside.
Prep the parmesan coating: Combine the panko breadcrumbs, parmesan, chopped fresh herbs, & garlic in a small bowl. Drizzle the remaining 2 tablespoons olive oil over top & season with 1/2 teaspoon kosher salt & ground black pepper. Mix to combine – the mixture should be relatively crumbly but wet enough to clump when pressed together. Sprinkle the parmesan coating over the seasoned delicata squash, pressing to adhere.
Roast the delicata squash: Transfer the baking sheet to the oven. Roast 20-25 minutes, until the squash is tender & the parmesan crust is golden brown.
Serve: Serve the parmesan crusted delicata squash alongside your favorite fall meals, topped with plenty of extra grated parmesan. Enjoy!