Parmesan Crusted Delicata Squash

One of my go-to fall sides is this Parmesan, Lemon, and Herb Crusted Delicata Squash with Crispy Shallots. The squash roasts up perfectly tender, then gets coated in a savory, citrusy mix of Parmesan, herbs, and fresh lemon zest before baking into golden, caramelized bliss.

About This Recipe

This squash is next-level. If you haven’t hopped on the delicata squash train yet, consider this your official invitation, because once the season ends, it’s gone, and I’m already preemptively heartbroken about it. I keep wondering how many I can realistically stash in my fridge before it becomes a problem.

Not only is it delicious, but one whole squash clocks in at around 50 carbs, which makes it super easy to fit half into the macros for my Chopped Kale Salad… and honestly, the hardest part was not eating every last piece straight off the pan dipped in marinara. It’s that good.

I’m already dreaming up a dozen different ways to make it, but this Parmesan, lemon, and herb combo (inspired by a Skinny Taste recipe) might just be the one I can’t quit. I swapped in crispy shallots instead of parsley because that’s what I had on hand, skipped the oil for cooking spray to keep things macro-friendly, and it still turned out perfect. The salty Parm, bright lemon zest, and golden roasted edges? Absolute dreamboat material.

If you’re looking for a simpler way to enjoy delicata, try my Simple Roasted Delicata Squash recipe.

Or, for more easy side dish recipes, try my Simple Roasted Butternut Squash, Feta Parsley Potato Wedges, Roasted Sweet Potato Halves, or Maple Cumin Roasted Carrots.

Ingredients and Substitutions

• Delicata squash: Delicata is a small, oblong winter squash with pale yellow skin and green (sometimes orange) stripes. Unlike many other squashes, its skin is thin and tender, which means you don’t have to peel it, making prep incredibly easy. The flavor is naturally sweet and slightly nutty, often compared to a cross between butternut squash and sweet potato. You can usually find delicata squash during the fall and early winter months, typically from September through December, though some stores carry it longer depending on the season
• Olive oil: Or use your favorite cooking oil. Avocado oil, melted butter, or ghee also work.
• Garlic: I use the frozen Dorot cubes from Trader Joe’s and other basic grocers.
• Parmesan cheese: I highly recommend using a good quality parmesan cheese and freshly grating it yourself for the best flavor!
• Shallot: Thinly sliced for sweetness and depth. Red onion can be swapped in.
• Herbs: Fresh (or dried) parsley and fresh (or dried) thyme.
• Lemon zest: I just use the zest from one fresh lemon.

Dietary Adaptations

DF: Use dairy-free parmesan cheese (or omit).

How To Make

1. Preheat oven to 425℉. Line a baking sheet with parchment, lightly sprayed with oil.
2. Slice squash in half and scoop the seeds out with an ice cream scoop. Slice the halves into ¼ inch thick half circles and place them in a big ziplock bag.
3. Add garlic, parmesan, sliced shallots, parsley, thyme, lemon zest, salt, pepper, and olive oil into the bag. Seal and shake well to coat.
4. Pour out onto the lined baking sheet.
5. Bake in the center of the oven until soft and golden brown on the edges.  About 25 minutes.

Helpful Tips

• Cut evenly: Try to slice the squash into uniform thickness so it roasts evenly.
• Use parchment: Lining your pan helps prevent sticking and makes cleanup easy.
• Crowding matters: Use a large sheet pan and make sure not to overcrowd the pan. Give the squash room on the pan or they will steam instead of roast.
• Meal prep friendly: Store leftovers in the fridge up to 4 days. Reheat in the oven or air fryer to bring back crisp edges.

Never Miss a Recipe! Sign Up for My Emails!

If you enjoy having macro-friendly recipes that are delicious and easy to track, then make sure to sign up for my email list! 

Name

First

Last

Email *

Subscribe

Parmesan Crusted Delicata Squash

One of my go-to fall sides is this Parmesan, Lemon, and Herb Crusted Delicata Squash with Crispy Shallots. The squash roasts up perfectly tender, then gets coated in a savory, citrusy mix of Parmesan, herbs, and fresh lemon zest before baking into golden, caramelized bliss.

Print Pin Rate

5 from 6 votes

Author Lillie

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 2 servings

Calories 171 kcal

Ingredients

• 1 whole Delicata squash 480g, halved, seeded, and sliced into half circles (no need to peel)
• ½ Tbsp olive oil 7g
• 1 garlic clove I use the frozen Dorset cubes from Trader Joes and other basic grocers
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 4 tbs good grated or shaved parmesan 20g
• 1 small shallot sliced thinly 50g
• 2 tbs fresh parsley or 1 Tbsp dried
• 1 tsp chopped fresh thyme or 1-2 tsp dried
• 1 tsp lemon zest I just zest one lemon

Instructions

• Preheat oven to 425℉. Line a baking sheet with parchment, lightly sprayed with oil.
• Slice squash in half and scoop the seeds out with an ice cream scoop. Slice the halves into ¼ inch thick half circles and place them in a big ziplock bag.
• Add garlic, parmesan, sliced shallots, parsley, thyme, lemon zest, salt, pepper, and olive oil into the bag. Seal and shake well to coat.
• Pour out onto the lined baking sheet.
• Bake in the center of the oven until soft and golden brown on the edges.  About 25 minutes.

Notes

These were delicious as a snack dipped in marinara… or tossed into my kale salad. Or of course, just plain!  A FAVORITE when they’re in season!

Nutrition:

Serving size: 150g cooked squash

171 calories, 6.8 fat, 25 carbs, 7 protein, 4 fiber

Search: Lillie Eats and Tells Parmesan Crusted Delicata Squash

This recipe was adapted from a Skinny Taste recipe.

Nutrition

Calories: 171kcalCarbohydrates: 25gProtein: 7gFat: 6.8gFiber: 4.1g

Keywords parmesan crusted delicata squash

Tried this recipe?

Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!