Delicata squash is a favorite of mine not just for its subtle, nutty flavor, but for the fact that the peel is so thin you can eat it! It’s so nice to be able to skip the peeling step in this recipe. You just have to cut it in half, scrape out the minimal seeds, and slice it thinly. You can roast delicata squash on a baking sheet with a little olive oil and salt for a delicious and healthy side dish, or you can combine it with breadcrumbs and cheese and make this delicious, satisfying gratin.
- 1 delicata squash, about 10 inches long, seeds scraped out and sliced thinly
- 1 C. panko breadcrumbs, divided
- 1/2 C. grated or shredded parmesan cheese
- olive oil
- salt and pepper
Preheat the oven to 350 degrees. Slice the squash into very thin slices and set aside. In a baking dish, drizzle a little oil and create a layer of squash. Sprinkle the layer with salt and pepper. Sprinkle with about 1/4 C. of the breadcrumbs and 1/8 C. of the cheese. Drizzle again with a little oil. Repeat with another layer of squash, then salt and pepper, then breadcrumbs and cheese. Continue to repeat until you’ve used all the squash. You will probably have about four layers. Be sure to finish with the last of the crumbs and cheese and another drizzle of the oil on top. Bake for 30 minutes, or until the squash is tender and the cheese is melted and golden brown.