Our delicata squash with Parmesan almond gremolata is a simple yet elegant dish that really shines with its mix of flavors. Imagine the sweet, roasted delicata squash melding with rich browned butter, savory Parmesan, and nutty almonds.

It’s all about celebrating good, honest ingredients in a beautifully harmonious way. And the best part? It’s super approachable. This recipe is a surefire way to bring a touch of gourmet to your table, without any hassle.

A serving platter with delicata squash topped with brown butter and a gremolata.

Here is Why This Delicata Squash Recipe Works:

Simplicity Meets Flavor: Minimal prep with maximum taste, showcasing the natural sweetness of delicata squash enhanced by the umami of parmesan.
Versatile Side Dish: Pairs wonderfully with a range of main courses, elevating any meal to a special occasion.
Wholesome Goodness: Packed with fresh ingredients and a balance of flavors.
Eye-catching Presentation: The vibrant colors and elegant drizzle of browned butter make it a feast for the eyes as well as the palate.

If you like this recipe, try our caramelized delicata squash.

Ingredients for the Squash and Parmesan Almond Gremolata

Produce: Delicata squash, parsley, lemon, garlic
Pantry: Olive oil, almond slivers
Dairy: Butter, parmesan cheese
Seasonings: Salt, ground pepper

Three delicata squashes on a piece of burlap.

Ingredient Substitutions:

Replace delicata squash with butternut squash for a similar texture and sweetness.
Use pecans or walnuts instead of almond slivers for a different nutty crunch.
Substitute parmesan with asiago cheese for a sharper flavor profile.

A Must-Try Delicata Squash Recipe

Slice the squash lengthwise and scoop out the seeds. Cut into 1/4 inch sections.
Toss with oil and sprinkle with salt and pepper then transfer to a baking sheet. Roast the seasoned delicata squash until tender.

A collage showing how to bake delicata squash.

Make the Brown Butter and Parmesan Almond Gremolata

Prepare brown butter in a skillet.
Mix the almonds, parmesan, finely chopped parsley, lemon zest, and garlic into the brown butter to make gremolata.
Drizzle the gremolata over the roasted squash.

A collage showing browned butter in a saucepan and making an almond gremolata.

Delicata Recipe Variations

Spicy Kick: Add a sprinkle of red pepper flakes to the gremolata.
Herb Infusion: Incorporate fresh thyme, rosemary, or sage for an aromatic twist.
Cheesy Delight: Top with crumbled goat cheese for extra creaminess.

Tips for Baking Squash

To ensure your Delicata Squash turns out perfectly, consider these tips:

Cut the squash into uniform pieces for consistent roasting.
Watch the butter closely to avoid burning; it should be a rich golden color.
Use fresh parsley and lemon zest for the best flavor in your gremolata.

Baked delicata squash topped with parmesan almond gremolata.

Serving Suggestions

Try jazzing up the squash by teaming it up with some Chicken Francese, maybe a juicy roasted leg of lamb, or parmesan crusted sole.

Storing Leftover Squash

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Drizzling a sauce over some baked delicata.

Our Delicata Squash with Brown Butter, parm, and almond gremolata is a unique combination of fresh, wholesome ingredients that come together beautifully. This recipe is all about bringing love and attention to your cooking, and the result is something truly special.

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Delicata Squash with Parmesan Gremolata and Brown Butter

Sweet rings of delicata squash with parmesan almond crumble and nutty brown butter create a symphony of flavors. This is a side dish that truly stars on any dining table. The blend of the squash's natural sweetness, the savory crunch of parmesan almond crumble, and the depth of nutty brown butter transforms this into a memorable highlight of the meal.

5 from 1 vote

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: to 8

Calories: 213kcal

Author: Dahn Boquist

Ingredients

3 pounds delicata squash about 3 squash
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon ground pepper
4 tablespoons butter
½ cup toasted almond slivers
¼ cup grated parmesan cheese
3 to 4 tablespoons minced fresh parsley
zest of 1 lemon
1 garlic clove finely minced

Instructions

Preheat the oven to 425°F.
Trim the ends off the delicata squashes and cut them in half lengthwise. Scrape the seeds out and slice them crosswise in ½ inch sections.
Toss the squash rings with oil and arrange them on a baking sheet. Sprinkle with salt and pepper.
Roast for 30 minutes flipping halfway through the cooking time. Make the brown butter and the almond parmesan gremolata while the squash cooks.

For the Brown Butter

Cut the butter into cubes and toss it into a skillet. Melt over medium heat. Swirl the pan constantly and let the butter cook until it turns a golden brown. The butter will foam up and you will need to push the foam aside to check the color of the butter.
Pour the browned butter into a small bowl and set it aside.

For the Parmesan Almond Gremolata

Give the almonds a rough chop and toss them in the bowl with the brown butter. Add the parmesan, parsley, lemon zest, and minced garlic. Toss the gremolata ingredients with the browned butter.
Arrange the roasted delicata on a serving plate and drizzle the brown butter and gremolata mixture over the top.