Roasted Delicata Squash Oreganata
Roasted Delicata Squash Oreganata is a simple Italian-inspired side dish that lets the natural sweetness of delicata squash shine. Coated with olive oil, garlic, oregano, Parmesan, and crispy seasoned breadcrumbs, the squash roasts until tender with a golden, crunchy topping. It's an easy fall and holiday side dish that pairs beautifully with roasted meats, poultry, or your favorite vegetarian meals.
Ingredients
- 2 small delicate squash
- 3 Tsp. olive oil
- ½ cup grated Parmesan cheese
- 1 cup plain breadcrumbs
- 1 Tbsp. minced garlic
- 2 Tbsp. fresh Italian parsley, chopped
- 1 Tbsp. dried oregano
- Salt and black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the squash: Slice each delicata squash in half lengthwise. Scoop out the seeds, then cut into ½-inch thick half-moons.
- Season: In a large bowl, toss the squash with olive oil, salt, and pepper until evenly coated.
- Make the oreganata mixture: In a small bowl, combine breadcrumbs, Parmesan, garlic, parsley, and oregano. Stir well to mix.
- Coat the squash:Arrange the squash slices on the prepared baking sheet in a single layer. Sprinkle the breadcrumb mixture evenly over the top, pressing gently so it adheres.
- Roast: Bake for 20–25 minutes, turning halfway through, until the squash is tender and the topping is golden and crispy.
- Serve: Transfer to a serving platter and garnish with a little extra parsley or Parmesan if desired. Serve warm