Roasted Patty Pan Squash
Have you ever seen those cute, scalloped squashes at the market? They look like little flying saucers!
I used to think they were just for decoration, but WOW, was I wrong. They are so tasty, especially when you make this simple Roasted Patty Pan Squash.
This recipe is my go-to for a quick, healthy, and delicious side dish. It’s so easy, you’ll be making it all the time.
Why You’ll Love Roasted Patty Pan Squash
Honestly, what’s not to love? This recipe is a real winner. It’s perfect for busy weeknights because it takes almost no effort. You just chop, toss, and roast!
The squash gets so tender on the inside and perfectly golden and crispy on the outside. Plus, it’s a great way to get your veggies in. The simple herbs and garlic make the squash’s natural sweetness shine through. It’s one of those “back to basics” dishes that always hits the spot. Your family will ask for this one again and again, I promise! It’s a total crowd-pleaser.
Ingredients You’ll Need
Here are the simple, yummy things you’ll need to make this dish. For the exact amounts, just peek at the recipe card below!
- Pattypan squash: These cute, UFO-shaped squashes are the star.
- Olive oil: This helps the squash get crispy and golden.
- Garlic powder: It adds a wonderful savory flavor to everything.
- Kosher salt: This brings out all the other tasty flavors.
- Dried oregano: I love the earthy, slightly sweet taste it adds.
- Dried thyme leaves: This herb gives a lovely, woodsy-lemony kick.
- Freshly ground black pepper: For a little bit of warmth and spice, of course.
- Chopped fresh parsley: This adds a pop of fresh flavor and color.
How to Make Roasted Patty Pan Squash
This recipe is so simple to whip up. You’ll have these delicious little squashes ready to eat in a jiffy!
Step 1: Get Ready
First, preheat your oven to 400°F (200°C). While it heats up, wash your 4 medium patty pan squashes and pat them dry. Then, carefully use your sharp knife to cut them into 1-inch bite-sized pieces.
Step 2: Season the Squash
Now, toss the squash with seasoning. Place your halved squash in a large bowl. Drizzle with 2 tablespoons olive oil. Sprinkle on 1 teaspoon each of garlic powder, kosher salt, dried oregano, and dried thyme, plus ½ teaspoon black pepper. Toss until every piece is coated.
Step 3: Roast to Perfection
Next, arrange the squash on the pan. Lay the seasoned squash halves in a single layer on your baking sheet, cut-side down. This helps them get nice and caramelized. Make sure they have a little space between them so they roast instead of steaming.
Step 4: Bake and Serve
Finally, bake your squash in the preheated oven for 20-25 minutes. They’re done when they are tender, and you can easily poke them with a fork. The edges should be a lovely golden brown. Sprinkle with fresh parsley before serving. ENJOY!
Tips for the Best Patty Pan Squash
Want to make sure your squash comes out perfect every time? Here are a few of my favorite little tricks.
- Choose good squash. Look for firm squashes that feel heavy for their size, with no soft spots or blemishes.
- Don’t crowd the pan. Give the squash pieces some breathing room so they can get crispy and roast up beautifully.
- Cut evenly. Try to cut your squash halves into similar sizes so they all cook at the same rate.
- Flip for crispy tops. For extra crispy tops, you can flip the squash over for the last 5 minutes of cooking.
- High heat is key. Roasting at a high temperature, like 400°F, is the secret to getting those amazing caramelized edges.
- Serve it hot. This dish tastes best when it’s served warm, straight from the oven. Yum!
Variations and Substitutions
Feel like mixing things up a bit? This recipe is super flexible. Here are some fun ideas to get you started!
- Add some spice. Want a little kick? Sprinkle on some red pepper flakes along with the other seasonings for a bit of heat.
- Cheese please. A little grated Parmesan cheese sprinkled over the top during the last 5 minutes of baking is delicious.
- Try different herbs. Don’t be afraid to swap the herbs. Rosemary, basil, or an Italian seasoning blend would also taste amazing here.
- Lemon zest. A bit of fresh lemon zest added right at the end will brighten up all the flavors and make it pop.
- Use other veggies. Feel free to toss other veggies onto the pan with your squash, like cherry tomatoes, onions, or bell peppers.
Make-Ahead and Storage Tips
This dish is great for leftovers! If you have any roasted squash left, just store it in an airtight container in the fridge. It will stay good for up to 4 days.
You can enjoy it cold in salads or reheat it in the oven or microwave. To reheat in the oven, just spread it on a baking sheet and warm it at 350°F for about 5-10 minutes until it’s hot. It’s a great way to have a healthy side dish ready to go!
Recipe FAQs
What are patty pan squash?
They are a type of summer squash! They have a fun, round shape with scalloped edges and a mild, slightly sweet flavor that is just wonderful when you roast it.
Do I have to peel patty pan squash?
Nope, you don’t have to peel them! The skin is thin and tender, especially on the smaller ones. It gets nice and soft when you roast it, so it’s perfectly fine to eat.
How do I know when the squash is done?
You’ll know it’s ready when the edges are a beautiful golden brown and you can easily pierce the flesh with a fork. It should be nice and tender all the way through.
Can I use other types of squash for this?
Yes, absolutely! This recipe works great with other summer squashes like zucchini or yellow squash. Just cut them into similar-sized pieces so they cook evenly with everything else.
Can I make this on the grill?
You sure can! Just place the seasoned squash on a grill basket or directly on the grates. Grill over medium heat for about 15-20 minutes, flipping halfway through, until it’s tender.
Is this recipe healthy?
Yes, it is! Squash is low in calories and full of good stuff like vitamins and fiber. Roasting it with a little olive oil and herbs is a very healthy way to enjoy it.
What to serve with this patty pan squash?
This makes a fantastic side dish! It goes perfectly with grilled chicken, roasted fish, steak, or pork chops. It’s also great with pasta or as part of a grain bowl.
Roasted Patty Pan Squash
Ingredients
- 4 medium patty pan squash (cut into 1-inch pieces)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme leaves
- ½ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat and prep: First, set your oven to 400°F (200°C). Wash and pat dry your 4 medium patty pan squashes, then carefully cut them into 1-inch pieces.
- Season the squash: In a large bowl, toss the squash halves with 2 tbsp olive oil, 1 tsp each of garlic powder, kosher salt, oregano, and thyme, and ½ tsp pepper until evenly coated.
- Arrange on pan: Place the seasoned squash in a single layer, cut-side down, on a baking sheet. Make sure not to overcrowd the pan for the best results.
- Roast and garnish: Bake for 20-25 minutes, or until the squash is tender and the edges are golden brown. Sprinkle with 1 tbsp of fresh parsley before serving warm.
Notes
- Choose squashes that are firm and feel heavy for their size.
- Make sure to cut the squash into similar-sized pieces for even cooking.
- Don’t crowd the baking sheet, or the squash will end up steaming.
- Store any leftovers you have in an airtight container in the fridge.
- This dish is best enjoyed when it’s served hot from the oven.
