Lykkers, are you ready for a roasted side dish that's crispy on the outside and tender inside?

Meet this Garlic & Herb Breaded Delicata Squash recipe—a fuss-free, flavor-packed favorite that comes together in just 30 minutes with eight pantry staples and minimal cleanup.

Originating from seasonal fall harvests in North America, delicata squash boasts a sweet, creamy flesh and edible skin, making it ideal for quick roasting. Rich in fiber, vitamin A, and potassium, it's as nourishing as it is delicious.

Ingredients

- 1 medium delicata squash (about 1 lb / 450 g), halved lengthwise, seeds scooped out, and cut into ½-inch (1.3 cm) rings

- ⅓ cup (35 g) panko breadcrumbs (we love gluten-free panko )

- 1½ Tbsp (9 g) nutritional yeast (or 2 Tbsp freshly grated Parmesan for non-vegan option)

- ¾ tsp dried rosemary, lightly crushed (substitute 1 tsp fresh, finely chopped)

- ¾ tsp garlic powder (about 2 g)

- ½–¾ tsp fine sea salt

- 3 Tbsp (45 ml) extra-virgin olive oil

- 2 Tbsp (8 g) fresh parsley, finely minced (optional, for color & freshness)

Prep the Squash

1. Preheat oven: Set to 425 °F (218 °C). Line a rimmed baking sheet with parchment paper.

2. Slice squash: Trim ends, halve lengthwise, remove seeds with a spoon. Slice crosswise into ½-inch rings—aim for uniform thickness so pieces bake evenly (yields 3 cups or 300 g).

Make the Garlic & Herb Breading

1. In a medium mixing bowl, whisk together:

- ⅓ cup panko

- 1½ Tbsp nutritional yeast

- ¾ tsp dried rosemary

- ¾ tsp garlic powder

- ½–¾ tsp sea salt

2. Taste a pinch of the mixture; adjust salt or garlic for stronger flavor—remember, squash itself is mild.

Coat the Squash

1. Pour 3 Tbsp olive oil into a second shallow bowl or dish.

2. Working one piece at a time:

- Dip a squash ring into the oil, flipping to coat both sides.

- Let excess oil drip off (1–2 seconds) before transferring to the breading bowl.

- Press lightly on both sides so the crumbs adhere completely.

3. Arrange each coated slice on the parchment-lined sheet, leaving a ¼-inch gap so air can circulate and crisp the breading.

Bake to Crispy Perfection

1. Standard oven: Bake at 425 °F (218 °C) for 14–16 minutes. At the 8-minute mark, rotate the pan to promote even browning. The breading should turn golden-brown and the squash just tender when pierced with a fork.

2. Convection bake (if available): Lower temperature to 400 °F (204 °C) and bake 12–14 minutes for extra crunch.

3. Air fryer option: Preheat to 400 °F (204 °C). Arrange in a single layer; air-fry 8–10 minutes, shaking basket halfway through.

Serving Suggestions

Garnish: Sprinkle with extra parsley or a dash of smoked paprika for color and mild heat.

Pairings:

- Simple vegetable soup (lentil or butternut works beautifully)

- Dairy-free sausage (e.g., Beyond Meat™ Italian sausages)

- Lemon-herb roast chicken thighs (omit for vegan menu)

Presentation: Serve on a warmed platter, stacking slices in a fan shape for an elegant touch. Drizzle any leftover olive oil from the prep bowl over the top.

Substitution Tips & Notes

Dairy swap: Nutritional yeast gives a cheesy depth; if unavailable, 2 Tbsp vegan Parmesan or grated Pecorino Romano both work.

Herb variation: Swap rosemary for thyme or oregano for a different aroma profile.

Storage: Best enjoyed fresh—keep leftovers in an airtight container in the fridge for 2–3 days. Re-crisp in a 375 °F oven for 5 minutes before serving.

Conclusion

What twists will you bring to this savory squash, Lykkers? Perhaps a sprinkle of chili flakes for heat or a squeeze of lemon for brightness? Enjoy this effortless, flavor-packed side at your next weeknight meal or holiday spread. We can't wait to hear how you customize it—share your photos and tips!