Parmesan Thyme Roasted Delicata Squash

I gathered the last of the zinnias, cosmos and snap dragon flowers from the garden this week, making one last bouquet to enjoy before the cold weather is here for the long run.

The unseasonably warm fall weather brought about a last burst of color to the yard and its not lost on me what a treat it is to marvel at the brightly colored changing leaves alongside happy pink, yellow, red and orange blossoms.

McIlrath Farm stand in Gleed announced on social media they were winding down for the season, closing the fruit stand for the winter (don’t worry, they offer locally sourced produce boxes, weekly, year-round). I made my way down in the last days before they closed to fill the back of my car with every color and shape of pumpkin you can imagine and a box of honey crisp apples. I wandered the aisles, filling bags with zucchini, peppers, onions and several different kinds of squash.

I couldn’t resist filling my fridge one last time with all the local fresh produce I could get my hands on. I might still have a few flowers growing in my garden and a tomato or two, but the bulk of the vegetables I planted are long gone.

The delicata squash lingered in the fruit bowl as everything else was gobbled right up. It wasn’t that I didn’t want to eat the squash, I was just waiting for inspiration to strike. And finally, an idea came to me. I used to make a roasted sweet potato recipe that included parmesan and fresh thyme. I haven’t used that recipe in a while and the salty savory parmesan cheese with the fragrant thyme sounded perfect.

I added a little lemon and garlic for balance and brightness and the resulting recipe is one I know will be a go to all winter long. Warm, comforting and perfectly savory this easy side dish is perfect for cold wintery days. We ate this alongside grilled chicken and roasted potatoes for dinner one night but I saved the extras for a salad the next day and it was divine. I highly recommend a wintery cob salad with the addition of some roasted squash. I promise you won’t be disappointed.

Parmesan Thyme Roasted Delicata Squash

• 2 medium delicata squash

• 2 tablespoons extra virgin olive oil

• Juice and zest of half a lemon

• 1 clove garlic minced

• 1/4 cup shredded parmesan cheese

• 2 sprigs fresh thyme

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Line a baking sheet with parchment paper. Preheat oven to 425 degrees.

Rinse and pat delicata squash dry with paper towels. Cut lengthwise and use a spoon to scoop out the stringy flesh and seeds. Flip the squash so that its skin side up and slice into half-inch pieces.

Place the squash pieces in a medium size bowl. Drizzle with the extra virgin olive oil, lemon zest and juice, minced garlic, thyme leaves (pulled from the stem) and shredded parmesan cheese. Use a wooden spoon or clean hands to give the squash a good mix, ensuring that every piece is well-coated.

Transfer the squash to the prepared baking sheet. Bake in the oven on the center rack for about 35 to 40 minutes, flipping the squash at least once about halfway through the cooking time. The squash is done when the pieces are golden brown and crispy on both sides and fork tender.

Scoop the squash off the baking sheet and place in a bowl. Serve immediately or allow to cool and save to use in a salad another time.