Ingredients:

  • 2 medium delicata squash (approx. 1.5 lbs / 680g), seeded and sliced into 1/2-inch rings
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced finely
  • 1/4 cup Panko breadcrumbs
  • 1 tbsp melted unsalted butter

Instructions:

  1. Preheat your oven to 425°F (218°C). Line your baking sheet with parchment paper.
  2. Slice the ends off the delicata squash, halve it lengthwise, and scoop out the seeds. Slice the squash into half-moons or rings about 1/2-inch thick.
  3. In a large bowl, toss the squash slices with olive oil, salt, and pepper.
  4. In a separate small bowl, combine the melted butter, minced garlic, and Panko breadcrumbs.
  5. Sprinkle half of the Parmesan cheese directly onto the parchment paper in a thin layer.
  6. Arrange the squash slices on top of the cheese, ensuring they do not touch.
  7. Top each slice with the garlic-butter-Panko mixture and the remaining Parmesan cheese.
  8. Roast for 18–22 minutes until the squash is tender and the cheese has formed a golden-brown crust.