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Light and macro friendly Lemon Parmesan Roasted Delicata Squash
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5 from 5 votes

Parmesan Crusted Delicata Squash

This squash adapted from Skinny Taste is a treasure! Leaving the skin on makes it so easy and SO delicious, chewy, and yet tender. Best texture. And the lemon zest takes it over the edge.
Prep Time5 minutes
Cook Time30 minutes
Servings: 2
Calories: 171kcal
Author: Lillie


  • 1 Whole washed/dried delicata squash halved, seeded and sliced into half circles (no need to peel! yes you eat it! (480 g)
  • 1/2 Tbsp olive oil (7 g)
  • 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 (20 g)
  • 1 small shallot sliced thinly (50 g)
  • 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)


  • Preheat over 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 1/4 inch thick half circles and place them in a big ziplock bag.
  • Add garlic, parmesan, 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.


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!


Calories: 171kcal | Carbohydrates: 25g | Protein: 7g | Fat: 6.8g | Fiber: 4.1g