Garlic & Herb Breaded Delicata Squash
Savory, crispy, garlic & herb breaded delicata squash that’s SO quick and easy! Perfect for everything from weeknights to busy holiday dinners. Just 30 minutes and 7 ingredients required!
Servings 4
Ingredients
- 1 medium delicata squash, halved lengthwise, seeds removed, cut into 1/2-inch slices (1 squash yields ~3 cups or 300 g sliced)
- 1/3 cup panko breadcrumbs (gluten-free as needed // or homemade)
- 2 Tbsp fresh parsley, very finely minced (optional for a pop of color)
- 1 ½ Tbsp nutritional yeast (parmesan cheese also works if not vegan/dairy-free)
- 3/4 tsp dried rosemary (or sub fresh, minced)
- 1/2-3/4 tsp sea salt
- 3/4 tsp garlic powder
- 3 Tbsp olive oil
Instructions
- Preheat oven to 425 degrees F (218 C) and line a baking sheet with parchment paper. Set nearby.
- In a small mixing bowl, combine the breadcrumbs, parsley (optional), nutritional yeast, rosemary, salt, and garlic powder. Stir until well combined, then taste and adjust, adding more salt as needed. To a separate bowl, add the olive oil.
- Place a slice of squash into the olive oil, flip to evenly coat, pick up, and let excess oil drip off before dropping the squash into the breadcrumb mixture. Flip to evenly coat, pressing lightly so the breading sticks. Add the breaded squash to the baking sheet and repeat with the remaining slices.
- Bake for 14-16 minutes, or until the breadcrumbs are golden brown and the squash is fork tender. Serve immediately!
- Best when fresh. Leftovers keep for 2-3 days in the refrigerator but note that the breadcrumbs will lose their crispiness. Not freezer friendly.
Video
Notes
*Air fryer: This recipe also works in an air fryer and creates a slightly crispier exterior, but we actually slightly prefer the result in the oven! To air fry, cook at 400 F (204 C) for 8-10 minutes, turning the tray halfway through for even browning. Watch closely and reduce the temperature to 375 F (190 C) if browning too quickly.
*Convection bake: If using a convection oven, bake at 400 F (204 C) for 12-14 minutes. The coating will be slightly more crispy.
*Inspired by Ottolenghi's Crusted Pumpkin Wedges with Sour Cream in Plenty.
*Nutrition information is a rough estimate.
*Convection bake: If using a convection oven, bake at 400 F (204 C) for 12-14 minutes. The coating will be slightly more crispy.
*Inspired by Ottolenghi's Crusted Pumpkin Wedges with Sour Cream in Plenty.
*Nutrition information is a rough estimate.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 163 Carbohydrates: 16.5 g Protein: 3.1 g Fat: 10.3 g Saturated Fat: 1.5 g Polyunsaturated Fat: 1.1 g Monounsaturated Fat: 7.4 g Trans Fat: 0 g 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