Pistachio parmesan delicata squash is the savory roasted squash recipe you didn’t know you needed! A dusting of grated cheese and ground pistachios transforms thin slices of delicata squash into a beautiful side dish that’s fit for the holiday table but easy enough to whip up on a weeknight. Crispy on the surface and tender underneath, this is truly the best way to eat winter squash! You can even serve it as an appetizer.
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Lizzie’s Notes
I love squash season for all that it represents—the fall harvest, autumnal colors, holiday excitement, and cozy dishes packed with nutrients. All that said, I’m not the biggest fan of cutting and peeling winter squash. Sure, I can appreciate the process as any home chef would but not when I’m trying to get dinner on the table fast.
Fortunately, I’ve found a solution, and it goes by the name of delicata squash! Its thin skin and petite size mean it doesn’t need to be peeled and can be easily prepared. As an added bonus, it has a sweet, nutty flavor!
To showcase just how delicious this vegetable can be, I created this pistachio parmesan delicata squash recipe. It’s salty and nutty and buttery and sweet all in one, and it looks beautiful too. I highly recommend trying it with dinner one evening and adding it to your Thanksgiving menu ASAP!
Ingredients and Substitutions
- Delicata squash: You’ll need two of them for the recipe, so try to choose some that are about the same size if you can.
- Pistachios: Use dry roasted or raw (unsalted). You’ll need to grind them using a food processor or by hand with a mortar and pestle.
- Parmesan cheese: I prefer freshly grated cheese from a block of aged parmigiano reggiano. Feel free to substitute pre-shredded parmesan to save time. If you need your pistachio parmesan delicata squash to be strictly vegetarian, look for a brand labeled as such.
- Lemon zest: Omit if you don’t have it, but it really adds a little extra somethin’!
- Garlic powder: Substitute fresh garlic if you don’t have powder. However, fresh garlic may burn a little in the oven.
Instructions
The full recipe card for roasted pistachio parmesan delicata squash is at the bottom of the post. Here’s a preview of the steps with expert tips and photos.
Prepare the delicata squash by trimming off the stem, slicing in half lengthwise, and scooping out and discarding the seeds. Then, cut each half into ¼-inch slices. See my tutorial on How to Cut Delicata Squash (3 Ways) for more info.
Brush one side of each slice with the olive oil, garlic powder, and salt. Press the oiled side into the mixture of ground pistachios, parmesan cheese, and lemon zest.
Place each prepared slice on a baking sheet lightly brushed with oil.
Bake at 400 degrees F/205 degrees C until lightly browned and tender!
Top Tip
Delicata squash is typically roasted at 425 degrees F, but I recommend 400 degrees F for this recipe to help prevent the pistachios from burning. Be sure to slice the squash into pieces that are thin enough to be cooked through at this temperature before the nuts burn. I recommend that they are about ¼-inch thick. That way, the squash will be tender and the nuts will brown but not burn by 20 minutes of cooking time.
Storage and Reheating
Pistachio parmesan delicata squash is best enjoyed right away, but leftovers will keep in an airtight container in the fridge for 2 to 3 days. Reheat in a skillet with a little oil over medium heat for 5 to 7 minutes until warm. Alternatively, you can reheat them on a lined baking sheet in the oven at 350 degrees F/177 degrees C for 10 to 12 minutes, but the pistachios may get a little overcooked.
More Squash Recipes
Love this parmesan delicata squash? Check out some of my other delicious ways to prepare squash while you’re here:
📖 Recipe
Roasted Pistachio Parmesan Delicata Squash
Ingredients
- 1.5 pounds delicata squash - 2 small
- 3 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ½ cup pistachios - ground, see instructions
- ½ cup freshly grated parmesan cheese
- 2 teaspoons lemon zest - grated from ½ lemon
Instructions
- Preheat oven to 400℉/205℃. Brush a large baking sheet with a thin layer of olive oil. Set aside.
- Clean and dry the squash. Trim off the stem, slice in half lengthwise, and scoop out and discard the seeds. Cut each half into thin slices about ¼-inch thick. This is important because the slices need to be thin to cook through in the short cooking time (which is necessary to prevent the pistachios from burning).
- In a small bowl, stir together the olive oil, garlic powder, and salt.
- Prepare the pistachio parmesan coating. Add the pistachios to a food processor fitted with the S-blade and pulse until they are chopped into very fine pieces (almost to a powder-like consistency).
- Transfer the ground pistachios to a plate. Add the parmesan cheese and lemon zest. Stir well.
- Brush one side of each delicata squash slice with the olive oil mixture. Then, press the oiled side into the pistachio, parmesan, and lemon zest mixture to coat it.
- Transfer the prepared slices to the oiled baking sheet, parmesan side up. Repeat until all of the slices are on the sheet. Make sure they are spread out in an even layer and not overlapping.
- Roast for 18 to 22 minutes until the cheese and nut coating is lightly browned and the squash is fork-tender.
- Remove from the oven, serve, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in a skillet with a little oil over medium heat. You can also reheat in the microwave in 45-second intervals on high until warm or in the oven at 350 degrees F/177 degrees C for 10 to 12 minutes. However, reheating in the oven may lead to the pistachios overcooking.
Nutrition
This post was originally published in February 2018. It was updated with new ingredients, photos, and writing in October 2025.
Anna
This looks so delicious!! Can’t wait to try it!
Lizzie
Yay thanks Anna! I hope you love it!
Deanna Segrave-Daly
Oooh this is so clever – need to try this!
Lizzie
Thanks, Deanna! It’s one of my new favorite side dishes. Hope you love it!!