Squash Delicata Roasted with Parmesan

Roasted Delicata squash topped with a Parmesan-herb crust, I like to leave it in the oven until the edges are crisp, golden and delicious! Acorn squash can be used in place of Delicata.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F. Line a large baking sheet with parchment, lightly spray with oil.

Step 2

Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into 1/4-inch thick slices (half circles) and place them in a large bowl.

Step 3

In a small bowl combine the parmesan, parsley, thyme and lemon zest.

Step 4

Drizzle the olive oil, garlic, salt and black pepper over the squash slices, tossing toss well to coat.

Step 5

Lay flat on the prepared baking sheets, pour the parmesan mixture over the squash.

Step 6

Bake in the center of the oven until soft and golden brown on the edges, about 25 minutes.