Parmesan roasted delicata squash

Photo: Two Peas & Their Pod

No peeling: slice delicata into rings, coat them in Parmesan, panko and herbs and roast until crisp-edged. Thirty minutes, and they disappear faster than fries.

From Maria Lichty at Two Peas & Their Pod · @twopeasandpod

Delicata's skin is thin enough to eat, so the prep is two cuts and a scoop. The cheesy crumb turns crunchy in the oven.

You need

• 1 large delicata squash (about 1¼ lb), washed and dried
• 1 tbsp olive oil
• ¼ cup freshly grated Parmesan
• ¼ cup panko breadcrumbs
• 1 tbsp finely chopped parsley
• 1 tsp finely chopped fresh thyme
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp crushed red pepper flakes
• More parsley and Parmesan, to finish

How to make it

1. Heat the oven to 425°F (220°C) and line a sheet pan with parchment.
2. Trim the ends off the squash, cut it in half crosswise and scoop out the seeds with a spoon. Slice into ½-inch rings.
3. Toss the rings with the olive oil in a bowl.
4. In another bowl, mix the Parmesan, panko, parsley, thyme, garlic powder, salt and pepper flakes. Add the squash and toss, pressing the crumbs on so they stick.
5. Spread the rings out on the sheet pan in a single layer, scattering any crumbs left in the bowl over the top.
6. Roast 20 to 25 minutes, flipping halfway, until the squash is tender and the coating is golden and crisp. Finish with parsley and more Parmesan.

Written in our own words from Maria Lichty's recipe, with their quantities. The original: Parmesan roasted delicata squash, Two Peas & Their Pod.

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