Say hey to your new favourite fall facet! This roasted delicata squash has a savory, salty, garlic & herb breading that’s type of irresistible. Let’s simply say, there could or could not have been leftovers within the check kitchen…
Simply 7 easy components and half-hour required, making it good for all the pieces 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 colour!
Then slice your squash into 1/2-inch items and dip each right into a bowl of olive oil, which can 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 will probably be golden brown and the squash will probably be completely tender!
We will’t wait so that you can do this roasted delicata squash! It’s:
Crispy
Tender
Herby
Garlicky
Calmly tacky
Tremendous flavorful
& SO irresistible!
That is the proper fast facet 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 Excellent Vegetable Soup, Simple Vegan Sausage (Soy- & Gluten-Free), or Lemon & Herb Roasted Rooster Thighs.
Extra Winter Squash Sides
For those who do this recipe, tell us! Go away a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!
Servings 4
- 1 medium delicata squash, halved lengthwise, seeds eliminated, minimize into 1/2-inch slices (1 squash yields ~3 cups or 300 g sliced)
- 1/3 cup panko breadcrumbs (gluten-free as wanted // or home made)
- 2 Tbsp recent parsley, very finely minced (optionally available for a pop of colour)
- 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 properly mixed, then style and regulate, 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, decide up, and let extra oil drip off earlier than dropping the squash into the breadcrumb combination. Flip to evenly coat, urgent evenly 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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Greatest when recent. Leftovers maintain for 2-3 days within the fridge however be aware 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 will probably be barely extra crispy.
*Impressed by Ottolenghi’s Crusted Pumpkin Wedges with Bitter Cream in Lots.
*Vitamin info 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
