Crispy Delicata Squash Parmesan Frico
This is a "can't just eat one" kind of recipe. The combination of tender, sweet squash and crispy Parmesan is uncommonly good. I recommend you buy a block of good quality Parmesan cheese and grate it yourself rather than buying pre-grated cheese. It's worth the extra bit of effort.
Ingredients
- 1 medium delicata squash
- 1 tablespoon extra-virgin olive oil
- 1/4 heaping teaspoon kosher salt
- Freshly ground black pepper
- 1 cup coarsely grated Parmesan cheese (on the medium holes of a box grater)
Instructions
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Preheat oven to 425 degrees F. Line a large sheet pan with parchment.
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Trim any stem off the squash. Cut in half lengthwise. Use a large spoon to scoop out the seeds and stringy bits. Turn the squash cut-side-down on a cutting board and slice into 1/8-inch half moons. Put into a large bowl and toss with olive oil, salt, and a light shower of freshly ground black pepper.
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Scatter the Parmesan cheese over the surface of the baking sheet, leaving a border that's an inch or two from the edge. The cheese will be the "glue" for the squash, so avoid large gaps in the shredded cheese. Line up 4 tight rows of squash over the cheese, so each half moon nestles the one next to it.
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Bake until the squash is tender and the cheese is deeply golden brown. Within a few minutes, the squash will be cool enough to touch, so dig right in, pulling off pieces of cheesy squash.