• Skip to main content
  • Skip to primary sidebar
Pass Me Some Tasty
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • All Recipes
    • Browse Recipes
    • Recipe Videos
  • Seasonal Recipes
    • Spring
    • Summer
    • Fall
    • Winter
  • About
    • Meet Shannon
    • Portfolio
    • Resources for Food Bloggers
    • Contact & FAQ
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Blogging Resources
  • Portfolio
  • Contact & FAQs
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home ➞ All Recipes ➞ Side Dishes

    Roasted Delicata Squash with Parmesan & Dill

    Published: November 23, 2019 // Updated: April 30, 2020 // by Shannon Emery

    Jump To RecipePrint RecipeThis post may contain affiliate links. Please read my disclosure policy.

    A lemon wedge is being squeezed over the roasted delicata squash.
    A white platter with roasted delicata squash with Parmesan and dill. A small dish of lemon wedges are served nearby.
    Roasted delicata squash with dill and finely grated parmesan on a pan.
    Roasted delicata squash with dill and finely grated parmesan on a pan.
    Roasted delicata squash served on a white platter with finely grated Parmesan, fresh dill, and lemon wedges.

    A super simple vegetarian side dish perfect with any meal! Delicata squash is roasted with dill, parmesan, and garlic, and finished with a squeeze of fresh lemon juice. Easy, tasty, and naturally gluten-free.

    Roasted delicata squash served on a white platter with finely grated Parmesan, fresh dill, and lemon wedges.

    Roasting vegetables is synonymous with Fall. Especially roasting squash.

    And yes, Fall is also the changing colors of the leaves, and setting our clocks back (which I pretty much loathe and still haven't adjusted to, anyone else?), and pumpkin spice, and sweaters, and dogs wearing sweaters (<--DEFINITELY Fall vibes).

    But that's all beside the point.

    Let's roast some squash. And talk about animals that we would like to see in sweaters. Baby goats?

    Two delicata squash resting on a marble countertop.

    Up until the last 5 years, my knowledge of squash that one could cook and consume was ignorantly limited to zucchini and butternut. I never understood why the grocery stores would load up on so maaany 'decorative' squash. Cuz let's be honest, even though a beautiful holiday tablescape is something to be admired, how many funky-looking gourds do we really need to display? They are just taking up valuable table real estate from ALL THE REAL FOOD.

    But it turns out I was probably...most likely...one of few to learn later in life that we CAN cook and eat those stripey and funky shaped squash.

    Mind blown. And taste buds amazed. And kind of weirded out that we call the little bumps on our tongues buds.

    And now my buds (<-- sorry) have become super excited about delicata squash. Does your mouth know this squash yet?! If not, time to retrieve it from your tablescape.

    The delicata squash are sliced in half lengthwise and the seeds are being removed.

    Roasted delicata squash is like candy in vegetable form; naturally sweet and mild in flavor with a hint of caramelization, which = suuuper tasty.

    Instead of hiding chocolates in my kids' Christmas stockings this year, I'm going to give them each a delicata squash with a note attached saying, "This candy won't rot your teeth or give you zits. Just slice and roast in the oven for 25 minutes. You're welcome. Love, Santa."

    My kids are going to LOVE it. And then they'll question who Santa really is. It's a hard truth we must all face at some point. I'll be sure to add delicata squash to my upcoming 2019 Pass Me Some Tasty Gift Guide so the kids in your life can share in the joy and wonder of the season too. You're welcome.

    The delicata squash is sliced into half moons, and then tossed with olive oil, salt, pepper, and fresh dill.

    Roasted delicata squash is our golden ticket to creating a suuuuper simple side dish.

    Here's why:

    It has thin skin. So it's a sensitive soul. No, not really. But it's not like its siblings, butternut and spaghetti squash, that have thick or unpleasant tasting skins and need to be peeled. Delicata?! No peeling! Just leave the skin on babe AND EAT IT.

    Sounds weird, I know. Maybe because I just yelled at you to eat some squash skin while also calling you babe. I get excited sometimes. Just trust. No skin peeling. Babe.

    So basically, this thin-skinned delicata squash is a finger lifesaver. Raise your hand if you HAVE NEVER had a close encounter with losing a digit or two while attempting to peel a butternut squash? Bueller...??? My nine fingers are really happy about this.

    Just kidding. I have 11.

    (not really)

    The prepared delicata squash is laid out evenly on a large baking sheet and fresh Parmigiana Reggiano is grated overtop with a microplane before being placed into the oven.

    But listen bae (do you prefer bae?), the WHOLE squash is edible!

    Except the little stem. Don't eat that. And maybe those slimy, stringy squashy fibers that hang onto the seeds. That would be weird to eat. But you could definitely roast the seeds if you really wanted to be extra reduce-reuse-recycle.

    Roasted delicata squash with dill and finely grated parmesan on a pan.

    So here's how this super simple roasted delicata squash side dish action happens:

    1. Slice open the delicata lengthwise and scoop out the squash guts. Kitchen hack tip: Use a grapefruit spoon. The little teeth on the end are perfect for really getting in and scooping everything out.
    2. Cut each squash half into slices making cute squash moons.
    3. Toss on a pan with olive oil, fresh dill, minced garlic, salt, and pepper.
    4. Spread out the squash moons in a single layer on the pan and sprinkle with Parmigiano Reggiano (the real stuff plz).
    5. Roast for 25 minutes.
    6. Squeeze some fresh lemon over top. And maybe sprinkle some more Parm cuz we heart cheese.
    7. AND DOOOOOONE!
    a Lemon wedge is being squeezed over the roasted delicata squash.

    And there you have it babers (<--too much?). One VERY easy and tasty side dish that should definitely grace our tables this holiday season.

    Just remember to scoot those other decorative squash to the side to make room for the real food. 😉

    More tasty side dish recipes!

    • Roasted Acorn Squash with yogurt, pecans, and browned butter
    • Roasted Mashed Garlic Cauliflower creamy, garlicky, luscious, and SO easy to make!
    • Gluten-Free Cheesy Green Bean Casserole a classic holiday favorite!
    • Pan-Roasted Brussels Sprouts with sausage, apples, & pecans
    • Roasted Root Vegetables caramelized with a light honey-glaze
    • Twice-Baked Potatoes 4 different flavor combos!

    Did You Make This Recipe?!

    If you make this recipe, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Slices of roasted delicata squash served on a white platter.

    Roasted Delicata Squash with Parmesan & Dill


    5 from 1 reviews

    • Author: Shannon Emery
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Total Time: 35 minutes
    • Yield: Serves 6
    Print Recipe
    Pin Recipe

    Description

    A super simple vegetarian side dish perfect with any meal! Delicata squash is roasted with dill, parmesan, and garlic, then spritzed with fresh lemon juice. Easy, tasty, and naturally gluten-free.


    Ingredients

    Scale
    • 2 delicata squash (medium in size), washed & dried, halved lengthwise, seeds removed
    • roughly 2 tablespoons olive oil (just enough to coat the squash)
    • 2 medium garlic cloves, minced
    • salt & pepper to preference
    • roughly 2 tablespoons fresh dill, chopped 
    • Parmigiano Reggiano to preference 

    Instructions

    1. Preheat oven to 425ºF. Line a large baking sheet with parchment paper.
    2. Slice the prepared squash into half circles, about ¼ inch thick.
    3. On the baking sheet, toss the squash with olive oil, garlic, salt, and pepper.
    4. Spread the coated squash slices in a single layer on the baking sheet and sprinkle with fresh dill.
    5. With a microplane grater, grate Parmigiano Reggiano over top of the squash until you feel like you have honored and respected the squash with a good sprinkling of cheese. : )
    6. Place in the oven for about 25 minutes until the squash slices have softened and the edges have become beautifully golden.
    7. Squeeze some fresh lemon over top to give the squash a quick zip of acidic brightness (don't skip this step). Sprinkle another round of Parmigiano and fresh dill on top if you prefer (<-- which you do).
    8. Serve! 

    Equipment

    Image of Baking Pan

    Baking Pan

    Buy Now →
    Image of Microplane Zester Grater

    Microplane Zester Grater

    Buy Now →
    • Category: Side Dish
    • Method: Roast
    • Cuisine: American
    • Diet: Gluten Free

    Nutrition

    • Serving Size:
    • Calories: 92
    • Sugar: 4.5 g
    • Sodium: 1.6 mg
    • Fat: 5.2 g
    • Saturated Fat: 0.8 g
    • Trans Fat: 0 g
    • Carbohydrates: 12.4 g
    • Fiber: 3.8 g
    • Protein: 1.3 g
    • Cholesterol: 0 mg

    Keywords: side dish, gluten free recipe, squash, delicata squash, roasted squash

    Did you make this recipe?

    Tag @passmesometasty on Instagram. I'd love to see what you made!

    Recipe Card powered byTasty Recipes
    A white platter with roasted delicata squash with Parmesan and dill. A small dish of lemon wedges are served nearby.

    So what about hedgehogs wearing sweaters? That could be strangely cute.

    Disclaimer: All brand recommendations are purely my own opinion. I am in no way sponsored by or compensated by any brands mentioned in this post for my recommendations. This post may also contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me to maintain this website. Thank you for supporting Pass Me Some Tasty!

    « Roasted Garlic Mashed Cauliflower
    Gluten-Free Blackberry Bourbon Pie »

    Reader Interactions

    Comments

      Leave a Comment & Rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Johann

      March 05, 2022 at 6:17 pm

      Made this tonight! So easy! Yum…. And it turned out great! Thanks PassMeSomeTasty.






      Reply
      • Shannon Emery

        March 09, 2022 at 6:52 am

        So glad to hear! Thank you for sharing!

        Reply

    Primary Sidebar

    Hi! I'm Shannon

    Shannon Emery of Pass Me Some Tasty

    Welcome to Pass Me Some Tasty!
    This is where you will find easy, tasty gluten-free recipes that EVERYONE will love.
    I hope you discover new favorites that both you and your whole family will enjoy!
    LEARN MORE


    Subscribe to receive new posts from Pass Me Some Tasty directly to your inbox!

    Popular Posts

    • A plate of creamy pasta with sausage and wooden handled fork.
      One Pot Creamy Cajun Sausage Pasta
    • Two bowls of southwest chicken and rice topped with cilantro, avocado, and sour cream. Served with lime wedges.
      Southwest Chicken Rice Bowl
    • A white baking dish with freshly baked blueberry crisp.
      Gluten-Free Blueberry Crisp
    • Meatballs are piled on topped of a plate spaghetti marinara.
      Easy Gluten-Free Meatballs
    • Two bowls of butternut squash soup sitting next to a pot of soup.
      The Best Creamy Butternut Squash Soup

    Winter Recipe Favorites!

    A platter of honey glazed roasted root vegetables.

    Roasted Root Vegetables

    Picnic Perfect Kale Quinoa Salad - The PERFECT heart-healthy salad for picnics, BBQs, or travel! Quinoa, kale, toasted walnuts, juicy apples, and cranberries are tossed in a cider vinaigrette for a super tasty main dish or a delicious side dish. Naturally gluten-free and vegetarian. | passmesometasty.com

    Picnic Perfect Kale Quinoa Salad + Cider Vinaigrette

    A close-up of a beautiful jar of bright-red sun-dried tomato pesto.

    Sun-Dried Tomato Pesto

    Slices of roasted delicata squash served on a white platter.

    Roasted Delicata Squash with Parmesan & Dill

    Smoked salmon dip with dill and capers served with almond crackers and sweet potato chips.

    Smoked Salmon Dip with Dill & Capers

    A plate of creamy pesto pasta topped with sun-dried tomatoes and grilled chicken. A perfect meal for any night!

    Creamy Pesto Pasta with Chicken & Sun-Dried Tomatoes

    Resources for food bloggers

    Footer

    Pass Me Some Tasty logo and link to homepage

    Never Miss A Recipe!

    Sign Up to receive new recipes from
    Pass Me Some Tasty directly to your inbox!

    Pass Me Some Tasty

    About
    Contact
    Portfolio
    Blogger Resources

    Copyright © 2022 Pass Me Some Tasty · Privacy Policy · Accessibility Statement

    ⬆ back to top