Say hello to your new favorite fall side! This roasted delicata squash has a savory, salty, garlic & herb breading that’s kind of irresistible. Let’s just say, there may or may not have been leftovers in the test kitchen…
Just 7 simple ingredients and 30 minutes required, making it perfect for everything from weeknights to busy holiday dinners (you’ll be able to SQUASH it in). Let’s get to it!
This EASY roasted delicata squash recipe starts with making the garlic & herb breading. Simply mix together panko breadcrumbs, nutritional yeast, rosemary, garlic powder, and sea salt. Adding fresh parsley is optional for a pretty pop of color!
Then slice your squash into 1/2-inch pieces and dip each one into a bowl of olive oil, which will help the breading stick. Press the oiled squash into the breading mixture, coating it on all sides.
After a quick 15 minutes or so in the oven, the breading will be golden brown and the squash will be perfectly tender!
We can’t wait for you to try this roasted delicata squash! It’s:
Crispy
Tender
Herby
Garlicky
Lightly cheesy
Super flavorful
& SO irresistible!
This is the perfect quick side to accompany fall and winter dinners, to serve at holiday gatherings, or to enjoy whenever you’re lucky enough to snag some delicata squash!
Pairing ideas? Try our Simple But Perfect Vegetable Soup, Easy Vegan Sausage (Soy- & Gluten-Free), or Lemon & Herb Roasted Chicken Thighs.
More Winter Squash Sides
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4
Prevent your screen from going dark
- 1 medium delicata squash, halved lengthwise, seeds removed, cut into 1/2-inch slices (1 squash yields ~3 cups or 300 g sliced)
- 1/3 cup panko breadcrumbs (gluten-free as needed // or homemade)
- 2 Tbsp fresh parsley, very finely minced (optional for a pop of color)
- 1 ½ Tbsp nutritional yeast (parmesan cheese also works if not vegan/dairy-free)
- 3/4 tsp dried rosemary (or sub fresh, minced)
- 1/2-3/4 tsp sea salt
- 3/4 tsp garlic powder
- 3 Tbsp olive oil
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Preheat oven to 425 degrees F (218 C) and line a baking sheet with parchment paper. Set nearby.
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In a small mixing bowl, combine the breadcrumbs, parsley (optional), nutritional yeast, rosemary, salt, and garlic powder. Stir until well combined, then taste and adjust, adding more salt as needed. To a separate bowl, add the olive oil.
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Place a slice of squash into the olive oil, flip to evenly coat, pick up, and let excess oil drip off before dropping the squash into the breadcrumb mixture. Flip to evenly coat, pressing lightly so the breading sticks. Add the breaded squash to the baking sheet and repeat with the remaining slices.
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Bake for 14-16 minutes, or until the breadcrumbs are golden brown and the squash is fork tender. Serve immediately!
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Best when fresh. Leftovers keep for 2-3 days in the refrigerator but note that the breadcrumbs will lose their crispiness. Not freezer friendly.
*Convection bake: If using a convection oven, bake at 400 F (204 C) for 12-14 minutes. The coating will be slightly more crispy.
*Inspired by Ottolenghi’s Crusted Pumpkin Wedges with Sour Cream in Plenty.
*Nutrition information is a rough estimate.
Serving: 1 serving Calories: 163 Carbohydrates: 16.5 g Protein: 3.1 g Fat: 10.3 g Saturated Fat: 1.5 g Polyunsaturated Fat: 1.1 g Monounsaturated Fat: 7.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 312 mg Potassium: 457 mg Fiber: 2.6 g Sugar: 2.9 g Vitamin A: 311 IU Vitamin C: 18 mg Calcium: 41 mg Iron: 1.1 mg
