Description

This roasted patty pan squash recipe is a simple, flavorful way to enjoy the unique shape and mild, nutty taste of this summer squash. With just a few ingredients—olive oil, garlic, salt, and pepper—you can create a delicious side dish that’s perfect for any meal. The squash is roasted until golden brown and tender, bringing out its natural sweetness, while a sprinkle of fresh herbs like thyme or rosemary adds a burst of freshness. This recipe is versatile and easy to customize with additional flavors such as Parmesan cheese, lemon zest, or balsamic glaze.

Ingredients

Scale

4 patty pan squash washed, trimmed, cut into desired size
2 tbsp olive oil divided
2 cloves garlic minced
Salt to taste
Pepper to taste
2 tbsp fresh herbs such as thyme or parsley, chopped
2 tbsp grated Parmesan cheese optional

Instructions

Wash and trim the patty pan squash. Cut into wedges or leave whole, depending on size. Place in a bowl, drizzle with 1 tbsp olive oil, and toss with minced garlic, salt, and pepper.
In a large skillet, heat the remaining olive oil over medium-high heat until shimmering.
Add the seasoned squash in a single layer. Sauté for 4-5 minutes on each side, until golden brown and tender.
During the last minute, add remaining garlic and fresh herbs. Stir gently to combine.
Transfer to a serving dish, sprinkle with Parmesan cheese (if using), garnish with extra herbs, and serve immediately.

Notes

Patty Pan Squash Selection:
- For best results, choose small to medium-sized patty pan squashes, which are more tender and sweet. Larger squashes can be used but may require longer cooking times and can have a firmer texture.
Cutting the Squash:
- Depending on your preference, you can cut the squash into thick rounds, halves, or even quarters. The size and shape of the pieces will affect the cooking time; smaller pieces will roast faster.
Seasoning Adjustments:
- This recipe is easily adaptable. Add a sprinkle of Parmesan before roasting for a cheesy finish, or try tossing the squash in a bit of lemon zest or balsamic glaze after cooking for added flavor.
Cooking Methods:
- While roasting is recommended for this recipe, patty pan squash can also be grilled or sautéed. If you opt for grilling, slice the squash into rounds and cook for 3-4 minutes per side. For sautéing, cook over medium heat with a little oil for 5-7 minutes until golden.
Storage:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or the oven to restore some of the squash’s crisp texture.
Serving Suggestions:
- Serve the roasted squash as a side dish to grilled chicken, fish, or tofu. You can also toss it into a salad, mix it with pasta, or use it as a pizza topping for a unique twist.