Garlic & Herb Breaded Delicata Squash
Say hello there to your new favorite fall facet! This roasted delicata squash has a savory, salty, garlic & herb breading that’s sort of irresistible. Let’s merely say, there may or may not have been leftovers throughout the check out kitchen…
Merely 7 straightforward parts and half-hour required, making it good for the whole thing from weeknights to busy trip dinners (you’ll be able to SQUASH it in). Let’s get to it!
This EASY roasted delicata squash recipe begins with making the garlic & herb breading. Merely mix collectively panko breadcrumbs, dietary yeast, rosemary, garlic powder, and sea salt. Together with current parsley is optionally out there for a reasonably pop of color!
Then slice your squash into 1/2-inch objects and dip each one proper right into a bowl of olive oilwhich is ready to help the breading stick. Press the oiled squash into the breading mixture, coating it on all sides.
After a quick quarter-hour or so throughout the oven, the breading will seemingly be golden brown and the squash will seemingly be fully tender!
We’re capable of’t wait to be able to do this roasted delicata squash! It’s:
Crispy
Tender
Herby
Garlicky
Flippantly cheesy
Super flavorful
& SO irresistible!
That’s the correct quick facet to accompany fall and winter dinners, to serve at trip gatherings, or to take pleasure in everytime you’re lucky ample to snag some delicata squash!
Pairing ideas? Attempt our Simple Nonetheless Wonderful Vegetable Soup, Easy Vegan Sausage (Soy- & Gluten-Free), or Lemon & Herb Roasted Hen Thighs.
Additional Winter Squash Sides
Once you do this recipe, inform us! Depart a comment, cost it, and don’t overlook to tag {a photograph} @minimalistbaker on Instagram. Cheers, mates!
Servings 4
Forestall your show display from going darkish
- 1 medium delicata squash, halved lengthwise, seeds eradicated, scale back into 1/2-inch slices (1 squash yields ~3 cups or 300 g sliced)
- 1/3 cup panko breadcrumbs (gluten-free as needed // or handmade)
- 2 Tbsp current parsley, very finely minced (optionally out there for a pop of color)
- 1 ½ Tbsp dietary yeast (parmesan cheese moreover works if not vegan/dairy-free)
- 3/4 tsp dried rosemary (or sub current, minced)
- 1/2-3/4 tsp sea salt
- 3/4 tsp garlic powder
- 3 Tbsp olive oil
-
Preheat oven to 425 ranges F (218 C) and line a baking sheet with parchment paper. Set shut by.
-
In a small mixing bowl, combine the breadcrumbs, parsley (optionally out there), dietary yeast, rosemary, salt, and garlic powder. Stir until properly blended, then model and regulate, together with further salt as needed. To a separate bowl, add the olive oil.
-
Place a slice of squash into the olive oil, flip to evenly coat, select up, and let further oil drip off sooner than dropping the squash into the breadcrumb mixture. Flip to evenly coat, pressing calmly 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 current. Leftovers maintain for 2-3 days throughout the fridge nonetheless bear in mind that the breadcrumbs will lose their crispiness. Not freezer nice.
*Convection bake: If using a convection oven, bake at 400 F (204 C) for 12-14 minutes. The coating will seemingly be barely further crispy.
*Impressed by Ottolenghi’s Crusted Pumpkin Wedges with Bitter Cream in Heaps.
*Vitamin information is a tricky estimate.
Serving: 1 serving Vitality: 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 Ldl 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
