Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Line a large sheet pan with a silicone baking mat or parchment paper.
- Scrub the squash well (no need to peel it). Trim off both ends, cut it in half lengthwise, and scoop out the seeds with a spoon. Lay each half cut-side down and slice across the width into half-moons about ½ inch (1 cm) thick.
- Place the slices in a large resealable bag, then add the olive oil, grated Parmesan, onion powder and Italian seasoning. Seal the bag and "massage" everything around until the squash is evenly coated in oil and seasonings.
- Spread the slices out in a single layer on the prepared sheet pan, leaving a little space between them. Season with salt and pepper.
- Roast for 15 to 20 minutes, flipping the slices halfway through, until tender and golden brown at the edges. Serve hot.
Nutrition
Notes
No need to peel delicata squash: the thin skin softens in the oven and is completely edible. Just scrub it well before slicing.
For extra-crispy slices, roast on a bare sheet pan instead of a silicone mat and flip them halfway through.
Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat in a 400°F oven or an air fryer for 5 to 8 minutes to crisp them back up.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
