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Kid-Friendly Roasted Delicata Squash Rings with Parmesan

roasted delicata squash rings - featured image

Crispy, cheesy roasted delicata squash rings that even picky eaters will love. Ready in about 30 minutes with no peeling required, these make a perfect side dish or snack.

Ingredients

Scale
  • 1 medium delicata squash (about 1 to 1.5 pounds)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup finely grated Parmesan cheese
  • Optional: Pinch of garlic powder or smoked paprika

Instructions

  1. Preheat your oven to 425°F (220°C). Place the oven rack in the middle position.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Wash and dry the delicata squash. Trim about 1/4 inch off each end and discard.
  4. Cut the squash crosswise into rings about 1/2 inch thick. Scoop out the seeds and stringy bits from the center of each ring.
  5. Place the rings in a large bowl. Drizzle with olive oil, then sprinkle with salt and pepper. Toss gently with your hands until evenly coated.
  6. Arrange the rings in a single layer on the prepared baking sheet, leaving about 1/2 inch space between each ring.
  7. Sprinkle the Parmesan cheese evenly over the rings, allowing some to fall onto the parchment paper around the rings.
  8. Roast for 15 to 18 minutes, until the cheese is deep golden brown and the squash is tender when pierced with a fork.
  9. Let the rings rest on the pan for 2 minutes. Use a thin metal spatula to transfer to a serving platter.

Notes

For best results, grate your own Parmesan cheese from a block; pre-shredded cheese contains anti-caking agents that prevent proper melting. Do not overcrowd the pan—use two pans if needed. Let rings rest for 2 minutes after roasting to allow cheese to set. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven for 5-7 minutes. Do not microwave.

Nutrition

Keywords: delicata squash, roasted squash, Parmesan, kid-friendly, easy side dish, fall recipe, vegetable side