Oh my goodness, get ready to meet your new favorite side dish! This crispy Parmesan roasted squash is seriously a game-changer. It’s so ridiculously easy to whip up, and the flavor is just out of this world. You get that lovely nutty sweetness from the squash with a punch of savory Parmesan and garlic. Trust me, it’s the perfect way to jazz up any meal without any fuss. Plus, it looks so pretty on the plate!
Why You’ll Love This Crispy Parmesan Roasted Squash
- It’s super quick – seriously, you can make it on a weeknight!
- The combination of Parmesan, garlic, and roasted squash is pure flavor magic.
- It goes with pretty much everything, from chicken to fish to a big salad.
- You probably already have most of the simple ingredients in your pantry.
Gathering Your Ingredients for Crispy Parmesan Roasted Squash
Okay, so for this amazing roasted squash, you don’t need a whole lot, which is part of why I love it so much! Just a few simple things, and you’re on your way to deliciousness. Here’s what you’ll need to grab:
Squash Preparation
You’ll want about a pound of butternut squash. Make sure it’s peeled, seeded, and then cut into nice, even 1-inch cubes. The size is important for even cooking!
Seasoning Essentials
We’re keeping it simple but flavorful here. Grab about 2 tablespoons of good olive oil, a quarter cup of grated Parmesan cheese (the real stuff tastes way better!), half a teaspoon of garlic powder, a pinch of salt, and just an eighth of a teaspoon of black pepper. That’s it!
Mastering the Art of Crispy Parmesan Roasted Squash
Preheating and Coating the Squash
First things first, let’s get that oven nice and toasty! You’ll want to preheat it to 400°F (200°C). While the oven is warming up, grab a big bowl. Toss your prepared squash cubes in there with the olive oil, Parmesan cheese, garlic powder, salt, and pepper. Give it all a good stir until every single piece is coated. Make sure it’s all mixed in there really well!
Roasting for Perfect Crispiness
Now, grab a baking sheet – I like to line mine with parchment paper, but you don’t have to. Spread your seasoned squash out in a single layer. This is super important, folks! Don’t crowd the pan, or it’ll steam instead of roast, and we want crispy edges, right? Pop it into that hot oven and let it work its magic for about 20 to 25 minutes. You’re looking for the squash to be tender when you poke it with a fork, and those edges should be getting beautifully golden brown and a little bit crispy. That’s the good stuff!
Tips for Extra Crispy Parmesan Roasted Squash
Want to take this squash from tasty to *amazingly* crispy? It’s all about a few little tricks:
Single Layer Roasting
Seriously, don’t pile the squash up! Giving each piece its own space on the baking sheet lets the hot air circulate, which is what makes those edges get perfectly crispy. Overcrowd it, and you’ll end up with steamed squash, which is just… sad.
Ingredient Variations for Crispy Parmesan Roasted Squash
Feel free to play around! Acorn squash or even zucchini work great instead of butternut. And if you like a little kick, a tiny pinch of red pepper flakes mixed in with the seasonings is *chef’s kiss*!
Serving Suggestions for Crispy Parmesan Roasted Squash
This crispy Parmesan roasted squash is so versatile! It’s fantastic alongside grilled chicken breasts or pan-seared salmon. It also makes a lovely addition to a hearty steak dinner. For a lighter meal, serve it over a bed of mixed greens with a light vinaigrette. Honestly, it’s so good, you might just want to eat it straight off the pan!
Storing and Reheating Your Crispy Parmesan Roasted Squash
Got leftovers? Lucky you! Let your roasted squash cool completely, then pop it into an airtight container in the fridge. It should stay good in there for about 3-4 days. When you’re ready to reheat, the best way to get some of that crispiness back is to spread it on a baking sheet and pop it into a preheated 350°F (175°C) oven for about 5-10 minutes. Microwaving works, but you’ll lose that lovely crunch!
Frequently Asked Questions about Crispy Parmesan Roasted Squash
Got some burning questions about making this delicious crispy Parmesan roasted squash? I’ve got you covered! It’s usually pretty straightforward, but a few little things can make all the difference.
Can I use a different type of squash for this recipe?
Absolutely! While butternut is my go-to, acorn squash or even zucchini work wonderfully. Just make sure to cut them into similar-sized pieces so they cook evenly.
How do I ensure the squash gets truly crispy?
The biggest secrets are really simple: don’t overcrowd the pan, and make sure your oven is hot enough! Spreading the squash in a single layer is key to getting those lovely crispy edges we all love. For more on achieving crispy textures, check out this guide on roasting vegetables.
Can I add other vegetables to this dish?
You sure can! Broccoli florets or bell pepper chunks are great additions. Just toss them with the squash and seasonings, and roast away. Keep an eye on cooking times, as some veggies might cook a bit faster or slower.
Estimated Nutritional Information
Just a heads-up, the nutritional info is an estimate, but generally, a serving of this delicious crispy Parmesan roasted squash has around 150 calories. You’ll also get about 4g of protein and 3g of fiber, with 8g of fat. It’s a pretty wholesome side!
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Amazing Crispy Parmesan Roasted Squash in 25 Min
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and delicious recipe for crispy Parmesan roasted squash. This dish is perfect as a side or a light appetizer.
Ingredients
- 1 pound butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the squash cubes with olive oil, Parmesan cheese, garlic powder, salt, and pepper until evenly coated.
- Spread the squash in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until the squash is tender and the edges are golden brown and crispy.
- Serve hot.
Notes
- For extra crispiness, ensure the squash is in a single layer on the baking sheet and do not overcrowd the pan.
- You can substitute butternut squash with acorn squash or zucchini.
- Add a pinch of red pepper flakes for a touch of heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Keywords: crispy squash, parmesan squash, roasted vegetables, easy side dish, vegetarian recipe