Description
Tender & subtly sweet delicata squash gets lightly coated in savory garlic, herb & parmesan panko breadcrumbs then roasted to crispy, golden brown perfection. It’s an easy-yet-elegant side dish perfect for serving alongside your favorite Fall meals or even as a Thanksgiving side dish. Naturally vegetarian!
Ingredients
- 2 large delicata squash (roughly 3 pounds)
- 3 tablespoons olive oil, divided
- ⅓ cup panko breadcrumbs
- ⅓ cup grated Parmigiano Reggiano
- 3 tablespoons finely chopped fresh herbs, such as rosemary, sage, or thyme
- 2 cloves garlic, finely chopped or grated
- kosher salt & ground black pepper, to season
Instructions
- Prep: Preheat the oven to 425 degrees Fahrenheit, ensuring an oven rack is positioned in the top third of the oven. Line a baking sheet with parchment paper or foil for easy clean up. Set aside.
- Clean & slice the delicata squash. Trim the ends off the delicata squash, then slice the squash in half lengthwise. Use a spoon to scrape its seeds out the center & discard or set aside for roasting. Slice the squash crosswise into 1/2-inch pieces. Transfer to the prepared baking sheet. Season the squash with 1 tablespoon of the olive oil, 1/2 teaspoon kosher salt & ground black pepper as desired. Arrange the squash in an even layer across the baking sheet. Set aside.
- Prep the parmesan coating: Combine the panko breadcrumbs, parmesan, chopped fresh herbs, & garlic in a small bowl. Drizzle the remaining 2 tablespoons olive oil over top & season with 1/2 teaspoon kosher salt & ground black pepper. Mix to combine – the mixture should be relatively crumbly but wet enough to clump when pressed together. Sprinkle the parmesan coating over the seasoned delicata squash, pressing to adhere.
- Roast the delicata squash: Transfer the baking sheet to the oven. Roast 20-25 minutes, until the squash is tender & the parmesan crust is golden brown.
- Serve: Serve the parmesan crusted delicata squash alongside your favorite fall meals, topped with plenty of extra grated parmesan. Enjoy!
Burrito Spaghetti Squash Boats
INGREDIENTS
FOR SPAGHETTI SQUASH
2
medium spaghetti squash, halved, seeds removed
1 tbsp.
extra-virgin olive oil
Kosher salt
1/2 tsp.
chili powder
1/2 tsp.
cumin
FOR FILLING
1 tbsp.
extra-virgin olive oil
1/2
onion, chopped
2
cloves garlic, minced
1 lb.
ground beef
1 tbsp.
taco seasoning mix
Kosher salt
Freshly ground black pepper
1
(15-oz.) can black beans
1 1/2 c.
chopped cherry tomatoes
1 c.
corn, canned and drained or frozen
1 c.
shredded Monterey jack
1/2 c.
shredded cheddar
2 tbsp.
freshly chopped cilantro (optional)
DIRECTIONS
- Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
- Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
- Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
- Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.
