Quick prep, one pan, and just 20 minutes are all you need for this easy Roasted Patty Pan Squash.
With tender, golden edges, it makes a fuss-free weeknight dish alongside Grilled Shrimp Skewers or pork tenderloin. Also delicious served with Beef Roast or Ham on a holiday table. Add a simple red leaf salad and dinner is served!
Recipe Highlights: Easy Summer Squash Side
- Flavor: Patty pan squash have a mild, slightly sweet and savory flavor, with a creamy texture when roasted.
- Skill Level: This roasted summer squash recipe is beginner-friendly. Simply cut, season, and roast.
- Tools: A sharp knife, cutting board, baking tray, and parchment paper are all you need to make this pattypan squash recipe.
- Time-Saver: Wash and halve the squash ahead, then refrigerate until ready to roast.
Total Time: 20 Mins Servings: 4 Cooking Method: Oven
Ingredient Notes
- Pattypan Squash: Choose bright yellow patty pans, free of bruises or blemishes, which smell slightly sweet at the base. Try to use small squash because they are sweeter, easy to halve, and cook quickly.
- Olive Oil: Coats the squash, helps the seasonings stick, and helps the edges brown nicely.
- Seasoning: A savory herb blend made up of garlic powder, oregano, thyme, salt, and pepper adds flavor without overpowering the squash.
- Fresh Parsley: While optional, it adds a pop of fresh color and flavor after roasting.
Variations
- Combine patty pan with similarly sized zucchini or yellow squash pieces for an interesting combination. Slice them into wedges for a different look.
- Italian seasoning can be used as a simple, one-step ingredient in place of multiple seasonings.
- Add a small pinch of red pepper flakes to the seasoning for a bit of spicy flavor.
- Bacon fat can replace olive oil for a smoky depth of flavor.
- For a cheesy finish, sprinkle grated Parmesan over the squash during the last few minutes of roasting.
- Squeeze fresh lemon juice on roasted squash after baking for bright flavor.
- Skip the parsley, or swap it for basil, dill, or chives.
How to Roast Patty Pan Squash
- Wash, dry, and halve the squash.
- Toss with olive oil and seasonings.
- Roast at 425°F until tender, stirring once. Garnish.
- Garnish with parsley and serve.
Tips for Perfect Squash
- Be sure to dry the squash so that it browns well.
- Cut squash to similar sizes so they cook at the same rate. Halve small squash and quarter large ones.
- Do not overcrowd the pan with the squash to ensure the edges roast instead of steam.
- Check early to see if patty pan squash are tender, depending on the size of the chunks.
- Toss patty pan squash, oil, and seasonings directly on the prepared baking pan and save washing a dish.
Leftovers and Reheating
- Store cooled patty pan squash in airtight containers.
- Refrigerate and use within 3 to 4 days, or freeze for up to 1 month.
- Reheat squash until just warmed through so it does not become overly soft. Use the microwave for quick reheating, or use an oven or air fryer to maintain a firmer texture.
- Leftovers can be chopped into scrambled eggs, added to pasta, mixed into soup, or even served chilled with a vinaigrette.
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Roasted Patty Pan Squash
Roasted Patty Pan Squash is tender, lightly browned, and seasoned with garlic and herbs. This easy summer side takes just 5 minutes to prep.
Ingredients
- 1 pound pattypan squash halved
- 1 Tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon freshly ground black pepper
- 1 Tablespoon chopped fresh parsley
Instructions
- Preheat oven to 425°F. Line a baking tray with parchment paper.
- Wash and dry squash. Cut off green ends and cut squash in half.
- Add squash to a large bowl, or on the prepared baking pan. Sprinkle with oil, garlic powder, salt, oregano, thyme, and pepper. Toss to combine.
- Spread squash out on the lined baking tray. Roast 15 to 20 minutes, or until tender. Stir after 10 minutes, and when checking for doneness at 15 minutes.
- Garnish with parsley and serve.
Notes
- Cover and refrigerate leftovers up to 4 days, or freeze up to 1 month.
- Reheat in the microwave or add to other recipes.
- Cook time will vary based on the size of the squash.
Nutrition Information
Calories: 54 | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 293mg | Potassium: 220mg | Fiber: 2g | Sugar: 3g | Vitamin A: 336IU | Vitamin C: 22mg | Calcium: 27mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Tasty tiny squash Candace’s husband