The winter squash starlet is appropriately named — it has delicate, edible skin with sweet, buttery flesh. It may also be called by any of its many nicknames, including peanut squash, sweet potato squash or Bohemian squash. You can make this recipe with other winter squash varieties, like butternut or acorn, but I like using delicata because you don't have to peel it to enjoy it — and saving an extra step always makes me happy. You can also choose to switch up your seasonings — and opt for rosemary, sage, cayenne, thyme, or whatever else your palate prefers. If you skip the Parm, you can even go in a cozy cinnamon direction. The pieces are crispy on the outside and melt-in-your-mouth soft on the inside. It's a huge flavor payoff for minimal prep.
Preheat oven to 425 F. Liberally mist a baking sheet with nonstick oil spray. Set aside.2.
Cut squash in half lengthwise, and scoop out (and discard) seeds. Slice each half into 1/4-inch-thick half-moons. Line them on the prepared baking sheet and liberally mist tops with olive oil or avocado oil spray. Alternatively, you can brush bottled oil over the tops.3.
In a small bowl, mix Parmesan, seasoning and salt. Dip each delicata piece in the bowl, coating both sides with seasoning and using your fingers to get as much to settle on the tops. As you coat each piece, place them back on the baking sheet with room in between so they’re not touching. Sprinkle remaining cheese blend over the tops of the pieces (you’ll have some left in the bowl, so be sure to use it all up).4.
Roast in the oven for 20 to 25 minutes. The tops will be crispy, the underneath will be charred and the centers will be melt-in-your-mouth delicious!