Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.

In a small mixing bowl, combine panko breadcrumbs, chopped parsley (if using), nutritional yeast, dried rosemary, sea salt, and garlic powder. Stir until well mixed.

Slice the delicata squash in half lengthwise. Scoop out the seeds and cut each half into half-moon slices about ½-inch thick.

Pour olive oil into a shallow bowl, to use as an adhesive for the breadcrumbs.

Dip each slice of squash into the olive oil, ensuring it’s thoroughly coated.

Coat the oiled squash slices with the breadcrumb mixture, pressing firmly to ensure they stick.

Arrange the breaded squash on the prepared baking sheet in a single layer.

Bake the squash for 14-16 minutes or until the breadcrumbs are golden brown and the squash is tender.

Remove the slices from the oven and allow them to cool slightly before serving.