This roasted delicata squash recipe is unbelievably easy to prepare. The sweet, caramelized flavor is balanced with walnuts and parmesan.
This easy roasted delicata squash recipe has a bit of flavor and texture with the addition of walnuts and parmesan. And if you haven’t tried this winter squash that’s so easy to cut through, you must.
Here’s how you can get started with this recipe!
Ingredients
Delicata squash
Extra virgin olive oil
Parmesan
Walnuts
Fresh parsley
Salt and pepper
Benefits of delicata squash
After a recent trip to the farmers market and a post from one of my Instagram buddies, I decided to give delicata squash a second look. And I have to tell you… I found love.
Sweet, smooth and easy to prepare, delicata squash is the answer to my winter squash woes. It’s small enough to handle and slice safely.
It doesn’t have to be microwaved, baked or boiled to cut it up. (My knife went through the raw squash with ease.)
The skin is edible, so there’s no peeling involved.
And look at that color. It tells me that this squash is bursting with vitamin A and it’s also a good source of vitamin C.
How to cut delicata squash
Use a firm, stable cutting board.
Slice off the root and tip ends. Slice lengthwise.
Scoop out the seeds. And slice the squash in even pieces for the lovely half-moon shapes.
How to roast delicata squash
To top it off…this recipe feeds my insatiable need to roast vegetables. Here’s how to roast it:
- Slice the squash. No need to peel it.
- Drizzle on some oil (I prefer extra virgin olive oil) plus your favorite seasonings.
- Spread in a single layer on a sheet pan.
- Roast in a preheated oven for about 25 minutes.
Have you tried delicata squash?
This is a food first for me. Though, I’d seen it before, I mentally filed delicata squash into the category of those cumbersome, difficult (and downright dangerous) to slice winter squashes collecting dust at the end of the produce aisle.
I’m calling it today… Delicata squash is going to steal some of that butternut squash limelight over the next couple of years.
This Rosemary Roasted Delicata Squash is another one of my favorite ways to enjoy it with lots of fall flavor. What are your favorite recipes for it?
This is just my first recipe. Have you tried it yet? I’d love to hear how you prepare it.
Roasted Delicata Squash with Parmesan & Walnuts
Ingredients
- 2 medium delicata squash
- 2 T extra virgin olive oil
- Coarse salt and cracked black pepper to taste
- ¼ c toasted walnuts coarsely chopped
- 2 T grated parmesan cheese
- 2 T flat leaf parsley chopped
Instructions
- Preheat the oven to 400F.
- Cut and slice the squash into 1 inch slices. It is not necessary to peel it.
- Arrange the squash on a large cookie sheet in a single layer. Drizzle the squash with the olive oil, salt and pepper.
- Roast the squash for 25 minutes, turning once.
- Remove the squash from the oven and transfer to a serving platter. Sprinkle with toasted walnuts, parmesan and parsley. Devour it!
Liz - Meal Makeover Moms
I have two delicata squash in my fridge right now. Too funny. I adore this recipe and can’t wait to make this!!
Marisa
Thanks, Liz. I’m so late to the delicata squash party!
Alanna
Love delicata squash! I have to admit, it usually takes a backseat to butternut for me, but this year I’ll have to cook it more often. Recipe looks delicious!
Marisa
Thanks, Alanna! I’ll be trying several recipes through the season where I’d usually use butternut.
Lisa @ Healthy Nibbles & Bits
I absolutely LOVE delicata squash! Totally digging the addition of roasted walnuts in this!
Marisa
Thanks, Lisa!
Rachael@AnAvocadoADay
I’m roasting delicata squash this week too 🙂 You should try kabocha, I just recently discovered it. It’s a little bit more cumbersome to cut, but you can keep the skin on too.
Marisa
Definitely going to try kabocha! Thanks Rachael!
Dietitian Debbie
I LOVE roasted delicata squash. I usually roast a couple on the weekend and put them in my salads during the week. I like the sound of your combo with walnuts and parmesan – yum!
Marisa
Hi Debbie! I’ll have to try it in salad next. I used my leftovers in pesto pasta and it was perfect!
Min
I’ve actually never tried delicate squash before! Thank you so much for bringing it to my attention because I’m dying to try this! I LOVE roasting vegetables, and the addition of parmesan and walnuts will def be a nice change of pace. And this photo, Marisa! Beautiful!! 😉
Marisa
Thanks, Min! I fell in love with it! Can’t wait to try another recipe.
athletic avocado
i never tried this type of squash but now u have to!yum!