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.
Servings: 2 servings
Calories: 171kcal
Ingredients
- 1 whole Delicata squash 480g, halved, seeded, and sliced into half circles (no need to peel)
- 1/2 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 1/4 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: 171kcal | Carbohydrates: 25g | Protein: 7g | Fat: 6.8g | Fiber: 4.1g