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5
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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
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
4
servings
Calories:
54
Author:
Our Zesty Life MC
Equipment
Baking tray
Parchment paper
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
fresh chopped parsley
Instructions
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.
Notes
*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.
Nutrition
Calories:
54
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
3
g
|
Sodium:
293
mg
|
Potassium:
220
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
336
IU
|
Vitamin C:
22
mg
|
Calcium:
27
mg
|
Iron:
1
mg