Roasted Patty Pan Squash
Roasted patty pan squash is so easy to make and perfect served as a side dish, light lunch, or added to salads, soups, or stir frys.
Servings: 4 servings
Calories: 54
Equipment
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*. 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 for doneness at 15 minutes.
- Garnish with parsley and serve.
Notes
*Or place squash on the lined baking tray and continue with instructions (one less dish to wash!)
- Cover and refrigerate leftovers until ready to use.
- Reheat in the microwave or add to other recipes.
- Place cooled squash in a zip top 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: 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