Say hi there to your new favourite fall aspect! This roasted delicata squash has a savory, salty, garlic & herb breading that’s sort of irresistible. Let’s simply say, there might or might not have been leftovers within the take a look at kitchen…
Simply 7 easy substances and half-hour required, making it excellent for every little thing from weeknights to busy vacation dinners (you’ll be capable to SQUASH it in). Let’s get to it!
This EASY roasted delicata squash recipe begins with making the garlic & herb breading. Merely combine collectively panko breadcrumbs, dietary yeast, rosemary, garlic powder, and sea salt. Including recent parsley is optionally available for a fairly pop of coloration!
Then slice your squash into 1/2-inch items and dip every one right into a bowl of olive oil, which is able to assist the breading stick. Press the oiled squash into the breading combination, coating it on all sides.
After a fast quarter-hour or so within the oven, the breading can be golden brown and the squash can be completely tender!
We are able to’t wait so that you can do that roasted delicata squash! It’s:
Crispy
Tender
Herby
Garlicky
Flippantly tacky
Tremendous flavorful
& SO irresistible!
That is the right fast aspect to accompany fall and winter dinners, to serve at vacation gatherings, or to take pleasure in everytime you’re fortunate sufficient to snag some delicata squash!
Pairing concepts? Attempt our Easy However Good Vegetable Soup, Simple Vegan Sausage (Soy- & Gluten-Free), or Lemon & Herb Roasted Hen Thighs.
Extra Winter Squash Sides
If you happen to do that recipe, tell us! Go away a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, mates!
Servings 4
Stop your display screen from going darkish
- 1 medium delicata squash, halved lengthwise, seeds eliminated, lower into 1/2-inch slices (1 squash yields ~3 cups or 300 g sliced)
- 1/3 cup panko breadcrumbs (gluten-free as wanted // or selfmade)
- 2 Tbsp recent parsley, very finely minced (optionally available for a pop of coloration)
- 1 ½ Tbsp dietary yeast (parmesan cheese additionally works if not vegan/dairy-free)
- 3/4 tsp dried rosemary (or sub recent, minced)
- 1/2-3/4 tsp sea salt
- 3/4 tsp garlic powder
- 3 Tbsp olive oil
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Preheat oven to 425 levels F (218 C) and line a baking sheet with parchment paper. Set close by.
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In a small mixing bowl, mix the breadcrumbs, parsley (optionally available), dietary yeast, rosemary, salt, and garlic powder. Stir till nicely mixed, then style and alter, including extra salt as wanted. To a separate bowl, add the olive oil.
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Place a slice of squash into the olive oil, flip to evenly coat, choose up, and let extra oil drip off earlier than dropping the squash into the breadcrumb combination. Flip to evenly coat, urgent frivolously so the breading sticks. Add the breaded squash to the baking sheet and repeat with the remaining slices.
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Bake for 14-16 minutes, or till the breadcrumbs are golden brown and the squash is fork tender. Serve instantly!
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Finest when recent. Leftovers hold for 2-3 days within the fridge however word that the breadcrumbs will lose their crispiness. Not freezer pleasant.
*Convection bake: If utilizing a convection oven, bake at 400 F (204 C) for 12-14 minutes. The coating can be barely extra crispy.
*Impressed by Ottolenghi’s Crusted Pumpkin Wedges with Bitter Cream in Loads.
*Vitamin data is a tough estimate.
Serving: 1 serving Energy: 163 Carbohydrates: 16.5 g Protein: 3.1 g Fats: 10.3 g Saturated Fats: 1.5 g Polyunsaturated Fats: 1.1 g Monounsaturated Fats: 7.4 g Trans Fats: 0 g Ldl 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 Iron: 1.1 mg
