Parmesan-Crusted Delicata Squash
If you adore a side that’s irresistibly delicious and easy to make, these Roasted Parmesan-Crusted Delicata Squash are about to become your new obsession.
The winter squash starlet is appropriately named—it has delicate, edible skin with buttery flesh. It’s one of my all-time favorite squashes because there’s zero peeling involved—the thin skin softens beautifully in the oven, turning each slice into a tender center with a golden, cheesy crust. It’s simple and nourishing… and brings fantastic flavor to any dinner plate.
You can make this recipe with other winter squash varieties too, like butternut or acorn, but I like using delicata because it’s easier to cut and you don’t have to peel it to enjoy it—and saving an extra step always makes me happy. You can also choose to switch up your seasonings—and opt for rosemary, sage, cayenne, thyme, or whatever else your palate prefers. If you skip the Parm, you can even go in a sweet cinnamon direction. The pieces are crispy on the outside and melt-in-your-mouth soft on the inside. It’s a huge flavor payoff for minimal prep.
You may also love a few of my other veggie-forward favorites: my Smashed Parmesan Brussels Sprouts, Zucchini Parmesan Crisps, and Sweet Potato with Ultra-Crispy Parmesan and Black Pepper—all feel-good sides that make vegetables shine!
As a nutritionist and a long-time superfan of delicata, I love how this squash delivers vitamins, antioxidants, fiber, and natural sweetness—then turns extra-mouthwatering once you coat it in Parmesan and Italian herbs. I still remember making the first version of this for my family one chilly Sunday. We kept “taste testing” right off the tray… and by the time dinner was ready, everything on the sheet pan had mysteriously disappeared. LOL, that’s when I knew this recipe was a keeper!
What makes this squash so amazing
- Crispy, cheesy coating: Each slice bakes up with a golden Parmesan crust that’s wildly satisfying.
- Tender, naturally sweet centers: Delicata turns soft and buttery in the oven, creating the dreamiest contrast from the savory coating.
- Zero peeling required: The edible skin saves time and keeps things simple—always a win.
- Minimal ingredients, big payoff: Just squash, Parmesan, Italian herbs, and salt… but the result tastes next-level.
Serve these delicata beauties with chicken, salmon, pasta, or as a stand-alone appetizer you can nibble straight from the tray. Once you try them, I’m convinced you’ll be making them over and over again!
This recipe is also featured on TODAY.com!
Try my Butternut Squash Mac and Cheese.
Parmesan-Crusted Delicata Squash
Ingredients
- 1 delicata squash
- ⅓ cup grated Parmesan
- 2 teaspoons Italian seasoning
- ¾ teaspoon kosher salt
Instructions
- Preheat oven to 425˚. Liberally mist a baking sheet with nonstick oil spray. Set aside.
- Cut squash in half lengthwise, and scoop out (and discard) seeds. Slice each half into ¼-inch-thick half-moons. Line them on the prepared baking sheet and liberally mist tops with olive oil or avocado oil spray. Alternatively, you can brush bottled oil over the tops.
- In a small bowl, mix Parmesan, seasoning and salt. Dip each delicata piece in the bowl, coating both sides with seasoning and using your fingers to get as much to settle on the tops.
- As you coat each piece, place them back on the baking sheet with room in between so they’re not touching. Sprinkle remaining cheese blend over the tops of the pieces (you’ll have some left in the bowl, so be sure to use it all up).
- Roast in the oven for 20 to 25 minutes. The tops will be crispy, the underneath will be charred, and the centers will be melt-in-your-mouth delish!
can you eat the skin?
Hi Tracie! Yes, you can eat the skin! It’s one of the many reasons we love delicata squash so much.
— Team Joy
OMG, we made the recipe for the 2 of us, senior citizens, and ate all of it, soooo good!!
We love this squash and this recipe was a great one, will make it again!
Thank you soooo much!!
Hi. We’re so happy you enjoyed the recipe and will be making it again. Your senior status gives you valuable wisdom and perspective so we really appreciate your feedback and recommendation 🙂
We’d be thrilled to have your five-star rating if you’d be so gracious to come back and share it. Either way, we’re grateful for your comments! Thanks for stopping to share your thoughts with us.
—Team Joy
This recipe was so delicious and a hit with the whole family! Taste so indulgent.
Hi Mary Ann. We’re so glad the whole crew enjoyed it! Thanks for sharing your thoughts with us.
—Team Joy
Delicious. But you need to double the cheese mixture. Someone goofed and the amount in the recipe is only enough for about half of a typical size delicata.
Hi JoAnn. Thanks so much for bringing this to my attention! I’ve made this recipe a bunch of times and there always seems to be the right amount of cheese mixture, but I’ll play closer attention to the size of my delicata in the future. I appreciate you taking the time to share your thoughts, and I’ll be sure to keep it in mind for future updates. I’m glad you were able to enjoy the recipe!
Holy Cow! We had never tried delicata squash before. It was great. This recipe was delicious and very easy. We loved it! Thank you, Joy. We will definitely be making it again.
This just made my day! I’m so thrilled you gave delicata squash a try and loved it. It really is such a delicious and easy veggie to work with, isn’t it? Thank you for sharing your experience, Sue! I’m so glad this recipe will be making a comeback in your kitchen. 🙂
Made this delicious delicata squash for a dinner party and it was a big hit with everyone. It’s so easy and is something different. I love it and can’t wait to make it again. Thanks Joy!!!
So glad you enjoyed this recipe, Kim! I always get excited when I see delicata squash back in the market!