Parmesan Crusted Delicata Squash
Ingredients:
1 delicata squash, washed and dried
1 tbsp olive oil
Garlic powder, to taste -- no, not that much -- more than that
1/4 cup parmesan, freshly grated
2 tbsp Herbes de Provencé
Zest from 1 lemon
Sea salt and freshly cracked pepper, to taste
1 tbsp olive oil
Garlic powder, to taste -- no, not that much -- more than that
1/4 cup parmesan, freshly grated
2 tbsp Herbes de Provencé
Zest from 1 lemon
Sea salt and freshly cracked pepper, to taste
Directions:
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Cut the delicata squash in half lengthwise, scoop out the seeds with a spoon, then slice into 1/2 inch thick slices and place them in a large bowl.
Drizzle the olive oil, sea salt, freshly cracked pepper, and garlic powder on top. Gently toss to evenly coat each slice thoroughly. Lay them flat on the prepared baking sheet.
Combine the freshly grated parmesan, herbs, and lemon zest together in a small bowl; mix thoroughly.
Sprinkle the top of each delicata squash slice evenly with the cheese and herb mixture.
Bake in the center of the oven for 20-25 minutes, or until golden brown on the edges.
Cut the delicata squash in half lengthwise, scoop out the seeds with a spoon, then slice into 1/2 inch thick slices and place them in a large bowl.
Drizzle the olive oil, sea salt, freshly cracked pepper, and garlic powder on top. Gently toss to evenly coat each slice thoroughly. Lay them flat on the prepared baking sheet.
Combine the freshly grated parmesan, herbs, and lemon zest together in a small bowl; mix thoroughly.
Sprinkle the top of each delicata squash slice evenly with the cheese and herb mixture.
Bake in the center of the oven for 20-25 minutes, or until golden brown on the edges.
Notes:
Delicata is a thin-skinned winter squash, so you can eat the roasted skin, just like you would with a potato. You can peel it if you must, but you'll miss out on much of the flavor and many of the nutrients.
Mmmm...nutrients...
The parmesan might not stick that well, so feel free to use your impeccably clean hands to press the mixture onto the squash before baking.
If you don't already have Herbes de Provencé, I feel sad for you. Fortunately, my favorite spice vendor sells them on Amazon at a bargain price.
Mmmm...nutrients...
The parmesan might not stick that well, so feel free to use your impeccably clean hands to press the mixture onto the squash before baking.
If you don't already have Herbes de Provencé, I feel sad for you. Fortunately, my favorite spice vendor sells them on Amazon at a bargain price.