Roasted Delicata Squash with Parmesan Crumbs

0 Preheat the oven to 425 degrees, with the rack arranged in the center.
1 Make the crumb topping: Combine [wprm-ingredient text="½ cup panko breadcrumbs or coarse dry breadcrumbs" uid="0"], [wprm-ingredient text="¼ cup grated Parmesan cheese" uid="2"], [wprm-ingredient text="2 tablespoons extra virgin olive oil" uid="3"], [wprm-ingredient text="¼ cup finely chopped parsley" uid="4"], and [wprm-ingredient text="¼-½ teaspoon crushed red chili pepper" uid="7"] in a medium bowl and stir until blended.
2 Put [wprm-ingredient text="2 delicata squash (about 2 pounds total)" uid="8"] on a rimmed baking sheet (line it with a piece of parchment paper for easier cleanup). Add [wprm-ingredient text="2 tablespoons extra virgin olive oil, " uid="9"][wprm-ingredient text="½ teaspoon kosher salt" uid="10"] and black pepper. Toss with your hands to coat. Arrange the slices cut-side down in one layer on the pan.
3 Roast 12-15 minutes, until the pieces start to turn golden brown on the edges. Take the pan out of the oven and sprinkle the panko mixture evenly over the squash. Return to the oven and roast until the crumbs are golden and crisp, 8-10 minutes. Keep your eye on it to be sure the crumbs don't get to brown — some ovens run hotter than others.
4 Transfer the squash and all the crumbs to a serving platter. Garnish with fresh parsley and serve.