Roasted Patty Pan Squash
Roasted patty pan squash is a simple and colorful side dish that’s packed with flavor. The squash caramelizes in the oven for a slightly sweet, nutty taste — perfect for summer meals!
Servings: 4 servings
Calories: 90kcal
Cost: 3
Equipment
- baking sheet
- mixing bowl
- knife
- cutting board
- parchment paper
Ingredients
- 1 ½ pounds patty pan squash (cut into halves or quarters depending on size)
- 1 ½ tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
- Wash and trim the squash. Cut them into halves or quarters depending on size.
- In a large bowl, toss squash with olive oil, garlic powder, Italian seasoning, salt, and pepper.
- Spread the squash in a single layer on the prepared baking sheet.
- Roast for 20–25 minutes or until the squash is golden brown and tender, flipping halfway through.
- Serve warm, optionally garnished with fresh herbs or grated parmesan.
Notes
You can use yellow or green patty pan squash. Smaller squash tend to be more tender and flavorful. Optional garnishes include fresh herbs like parsley or a sprinkle of parmesan. Serve alongside grilled meats or as a vegetarian main with quinoa or rice.