Make this delicious seasonal Delica pumpkin recipe

Autumn is the season of tawny warmth and cosiness.  Delica pumpkins don’t get seen often and when they appear, we can’t resist this simple recipe.  The flavour and texture is so delicious – serve up alongside Winter greens and your favourites fish or meat. It’s a favourite in our Autumn cookery classes!

What you need:

1 Large Delicata Squash, halved, seeded and sliced into 3/4″ wide strips.

3–4 tbsp of good  olive oil

1/2 tsp salt

1/2 tsp ground pepper

3 cloves minced garlic (or finely chopped)

1/4 tsp crushed red pepper flakes

1/3 cup coarsely grated parmesan

1/2 cup panko crumbs (buy these or make your own)

Parsley, for garnish

How to do it:

Preheat oven to 375 degrees.

In a gallon zip lock back, add in the olive oil, salt, pepper, garlic, and pepper flakes. Mush that around to mix it evenly. Add in the squash. Seal the bag and gently toss the squash to coat it all in oil.

Open the bag and add in the panko crumbs and parmesan. Seal the bag and mix it all together again gently to coat the squash. Rinse out the bag and save for use again.

Lay out the squash on a silicone lined baking sheet. Sprinkle any of the panko and parmesan mix left in the bag, on top of the squash.

Bake for 20 minutes, or until the squash is tender. Serve immediately with parsley sprinkled on top. Depending on the individual pumpkin, the skin can be soft enough to eat.

Super easy and SO delicious!