When autumn leaves start to fall, make this tasty roasted patty pan squash!

One of the season’s favorite types of squash, these mini patty pan squash are lightly seasoned with savory spices and roasted until fork tender. This humble little squash with creamy yellow skin and scalloped edges is often used decoratively, but can be enjoyed as a roasted side dish that can be served as a side, on a salad, in a stir fry, or as a soup! Best of all, it doesn’t need to be peeled and is ready to serve in minutes!

plated Roasted Pattypan Squash    

What is Patty Pan Squash?

Patty pan squash is a squat little yellow squash with scalloped edges, often said to resemble a flying saucer. Because of its size, it’s often overlooked in the cooking department, but it’s actually sweet with a soft skin that doesn’t require peeling.

pattypan squash , salt and pepper , oil , and seasonings to make Roasted Pattypan Squash with labels

A Savory Side Dish

  • Patty pan squash have a creamy texture when they are roasted and makes a popular vegetarian entrée when herbed chickpeas are added!
  • Late summer squashes like patty pan are loaded with vitamins, antioxidants, and fiber so they’re not only uber-healthy, they are easy to cook and everyone loves them!
  • Roasted patty pan squash make a colorful addition to any holiday menu alongside turkey, stuffing, and cranberry sauce!

adding seasonings to squash to make Roasted Pattypan Squash

Ingredients and Variations

PATTY PAN SQUASH: Choose whole, bright yellow patty pans that are free of bruises or blemishes. They should smell slightly sweet at the base. The smaller the better! Baby patty pan squashes are sweeter and if they grow too large, they taste like potatoes. Slice them into wedges for a different look!

SEASONINGS: Basic seasonings like garlic, and herbs like oregano and thyme, become infused into the sweet flavor of patty pan squash. This easy Italian seasoning is a blend that’s perfect to keep on hand for this recipe and so many others! Bacon fat can replace olive oil for a smoky depth of flavor, too!

squash on a baking sheet to make Roasted Pattypan Squash

How to Roast Patty Pan Squash

Follow these simple steps. Patty pan squash are easy to prep and cook! 

  1. Wash, dry, and cut the green ends off the squash (as per recipe below). Cut them in half vertically and toss in remaining ingredients. PRO TIP: Do this directly in the prepared baking pan and save washing a dish!
  2. Roast until tender and garnish with parsley and serve. PRO TIP: Parmesan cheese or bacon bits make great garnishes, too!

close up of Roasted Pattypan Squash on a sheet pan

Serving Patty Pan Squash

Make the oven pull double duty and eat roasted patty pan squash with Dijon chicken , a beef round roast, or a baked pork tenderloin. Add a simple kale salad, or a red leaf salad , and dinner is served!

Storing Squash

  • Keep leftover roasted patty pan squash covered in the refrigerator until ready to use.
  • Reheat in the microwave or add to a soup or smoothie!
  • Freeze in zippered bags up to 1 month.

close up of Roasted Pattypan Squash on a fork

Simple Squash Recipes!

plated Roasted Pattypan Squash
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Roasted Patty Pan Squash

Roasted patty pan squash are so easy to make and perfect served as a side dish, light lunch, or added to salads, soups or stir frys.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Author Our Zesty Life MC



  • Preheat oven to 425°F. Line a baking tray with parchment paper.
  • Wash and dry the squash. Cut green ends off, and cut squash in half.
  • Add squash to a large bowl*. Sprinkle with oil, garlic powder, salt, oregano, thyme, and pepper. Toss to combine.
  • Spread squash out on the lined baking tray. Roast 15-20 minutes, or until tender. Stir after 10 minutes, and when checking at 15 minutes.
  • Sprinkle with parsley and serve.


  • *Or place squash on the lined baking tray and continue with instructions (one less dish to wash!)
  • Refrigerate leftovers covered until ready to use.
  • Reheat in the microwave or add to other recipes.
  • Place cooled squash in a zippered bag and freeze for up to 1 month. Delicious used in soups or stews.
  • Cook time will vary based on the size of the squash.
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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.

Course Side Dish
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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