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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!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 delicata squash (about 14 oz, washed and dried) delicata squash
  • 1 tablespoon olive oil
  • 1 clove garlic (crushed)
  • 0.25 teaspoon kosher salt
  • black pepper (to taste)
  • 0.25 cup fresh grated parmesan
  • 2 tablespoon finely chopped parsley
  • 1 teaspoon finely chopped fresh thyme
  • 0.5 teaspoon lemon zest

Method
 

Preparation Steps
  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 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.

Notes

Acorn squash can be used in place of Delicata.