Roasted Pistachio Parmesan Delicata Squash

Parmesan delicata squash on a serving plate surrounded by ingredients.

These perfectly roasted delicata squash slices are coated in a savory mix of parmesan cheese and ground pistachios that gets crispy in the oven. It's the best side dish for the fall and winter!

Course Side Dish

Cuisine American

Prep Time 25

Cook Time 20

Total Time 45

Servings 1-cup servings

Calories 291kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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