Welcome your favorite fall season! this Roasted Delicata Squash There’s a salty, salty garlic and herb breading that’s irresistible. Let me just say. maybe not There was leftover food in the test kitchen…
only 7 simple ingredients and 30 minutes It’s a must-have, so it’s perfect (and squashable) for any occasion, from weeknights to busy holiday dinners. Let’s get started!
this easy Roasted Delicata Squash Recipe Garlic & Herb Breading. Simply mix together panko bread crumbs, nutritional yeast, rosemary, garlic powder, and sea salt. Adding fresh parsley is optional if you want some pretty color!
Then cut the squash into 1/2 inch pieces and place each in a bowl. olive oilThis is help me with the breadcrumbs. Toss the greased squash into the breadcrumb mixture, coating all sides.
Place in the oven and bake quickly for about 15 minutes to complete the breadcrumbs. golden brown And the squash perfectly smooth!
I hope you try this Roasted Delicata Squash! that:
crunchy
soft
hubby
Garlic key
slightly cheesy
super flavor
& I really can’t resist!
This is the perfect quick side to serve with fall and winter dinners, serve at holiday gatherings, or whenever you’re lucky enough to have some delicata squash!
Do you have any pairing ideas? Try our simple but perfect vegetable soup, our easy vegan sausages (soy-free and gluten-free), or our lemon and herb roasted chicken thighs.
More Winter Squash Sides
Let me know if you try this recipe! Don’t forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
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- 1 middle Halve the delicata squash lengthwise, remove the seeds, and cut into 1/2-inch pieces. (1 squash, thinly sliced, yields about 3 cups or 300g)
- 1/3 cup Panko Bread Crumbs (gluten-free // or homemade as needed)
- 2 table spoon Fresh parsley, very finely chopped (optional for a pop of color)
- 1 ½ table spoon nutritional yeast (Parmesan cheese also works if vegan/non-dairy)
- 3/4 teaspoon dried rosemary (or chopped, not fresh)
- 1/2 teaspoon sea salt
- 3/4 teaspoon garlic powder
- 3 table spoon olive oil
Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper. Set it up nearby.
In a small mixing bowl, combine bread crumbs, parsley (optional), nutritional yeast, rosemary, salt, and garlic powder. Stir until well mixed. Place olive oil in a separate bowl.
Place the squash pieces in the olive oil, turning to coat evenly, then pinch to drip off any excess oil, then drop the squash into the breadcrumb mixture. Turn to coat evenly and press lightly to ensure crumbs adhere. Add the breaded squash to the baking sheet and repeat with the remaining pieces.
Bake for 14 to 16 minutes, or until crumbs are golden brown and squash is fork-tender. Serve immediately!
Best when fresh. Leftovers can be stored in the refrigerator for 2-3 days, but be careful as the crumbs will lose their crunchiness. Not freezer friendly.
*Air Fryer: This recipe also works in the air fryer and has a slightly crispier exterior, but it actually tastes slightly better in the oven! To air fry, cook at 400F (204C) for 8 to 10 minutes, rotating tray halfway through to ensure even baking. If they are browning too quickly, watch carefully and lower the temperature to 375 F (190 C).
*Convection Baking: If using a convection oven, bake at 400F (204C) for 12-14 minutes. The coating will be slightly crispier.
*Nutritional information is a rough estimate.
clothing material: 1 clothing material calorie: 163 carbohydrate: 16.5 g protein: 3.1 g province: 10.3 g Saturated Fat: 1.5 g Polyunsaturated fat: 1.1 g Monounsaturated fat: 7.4 g Trans fat: 0 g Cholesterol: 0 mg sodium: 312 mg potassium: 457 mg fiber: 2.6 g sugar: 2.9 g Vitamin A: 311 IU Vitamin C: 18 mg calcium: 41 mg steel: 1.1 mg
