Roasted Fennel & Delicata Squash with Olive & Parmesan Breadcrumbs

This simple yet special side is easy to coordinate with your holiday bird: Make the breadcrumbs the day before and prep the veg while the turkey is roasting. About 15 minutes before you expect the turkey to be done, put the fennel in the oven. Then when you take out the bird, pop the delicata in.

Roasted Fennel & Delicata Squash with Olive-&-Parmesan Breadcrumbs
Active Time:
30 mins
Total Time:
1 hrs 10 mins


  • 8 ounces cubed crusty whole-wheat bread

  • 2 medium delicata squash

  • 6 tablespoons extra-virgin olive oil, divided

  • ½ teaspoon salt, divided

  • ½ teaspoon ground pepper, divided

  • 2 medium fennel bulbs, cored and cut into 1-inch-thick wedges

  • 1 large clove garlic, crushed and peeled

  • ¼ cup pitted oil-cured olives, rinsed and minced

  • ¼ cup grated Parmesan cheese

  • 2 tablespoons chopped flat-leaf parsley

  • 2 teaspoons chopped fresh thyme

  • ¼ cup balsamic vinegar


  1. Position racks in upper and lower thirds of oven; preheat to 275°F.

  2. Arrange bread in an even layer on a rimmed baking sheet. Bake on the upper rack until completely dry, but not browned, 15 to 20 minutes. Let cool. Place in a sealable plastic bag and crush with a rolling pin or mallet into pieces the size of a pencil eraser. Set aside. Increase oven temperature to 400°.

  3. Meanwhile, trim squash, cut in half crosswise and scoop out the seeds. Slice into 1/2-inch-thick rings. Toss the squash in a large bowl with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Arrange in an even layer on a large rimmed baking sheet. Toss fennel in the bowl with 2 tablespoons oil and the remaining 1/4 teaspoon each salt and pepper. Arrange on another large rimmed baking sheet.

  4. Roast the fennel on the upper rack until browned on the bottom, about 15 minutes. Flip the fennel and place the squash on the lower rack. Roast, flipping the squash once, until the vegetables are tender, about 20 minutes more.

  5. Meanwhile, heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add garlic and cook until golden brown, about 3 minutes. Remove with a slotted spoon or tongs to a cutting board. Add the reserved breadcrumbs to the pan and cook, stirring often, until golden and crispy, about 3 minutes. Remove from heat. Finely chop the garlic and stir into the breadcrumbs along with olives, Parmesan, parsley and thyme.

  6. Transfer the roasted vegetables to a serving platter. Drizzle with vinegar and sprinkle with the breadcrumbs.


To make ahead: Prepare breadcrumbs (Steps 2 & 5) without Parmesan; store airtight at room temperature for up to 1 day. Add Parmesan just before serving.

Nutrition Facts (per serving)

221 Calories
13g Fat
25g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 221
% Daily Value *
Total Carbohydrate 25g 9%
Dietary Fiber 6g 21%
Total Sugars 6g
Protein 4g 8%
Total Fat 13g 17%
Saturated Fat 2g 10%
Cholesterol 2mg 1%
Vitamin A 13317IU 266%
Sodium 332mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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