Today, I’m so excited to share my go-to recipe for perfectly Roasted Patty Pan Squash. It’s a simple dish that truly transforms these adorable little gourds into something extraordinary. Imagine tender, buttery squash, kissed with garlic and herbs, emerging golden from your oven.
This recipe is a lifesaver on busy weeknights. My family asks for it constantly. Plus, it makes amazing leftovers for lunch the next day!
Why I Love This Recipe
Honestly, this recipe for roasted patty pan squash just sings! It’s so quick to throw together. The flavors are simply amazing too. I love how it makes a healthy side dish a breeze. Plus, it always impresses my dinner guests. My picky eater even asks for seconds sometimes. It is truly a comforting dish.
Roasted Patty Pan Squash Ingredients
The magic of this roasted patty pan squash recipe truly lies in its simple, honest ingredients. Each one plays a part, creating a symphony of flavor.
- Patty Pan Squash: These cute, disc-shaped squash are the star. They become incredibly tender when roasted.
- Olive Oil: A good quality olive oil helps everything crisp and caramelize. It brings out the natural sweetness.
- Garlic Powder: This adds a warm, savory depth. It’s a key flavor component.
- Kosher Salt: It enhances all the other flavors. Don’t skip this one!
- Dried Oregano: This herb lends a classic, earthy aroma. It pairs so well with vegetables.
- Dried Thyme Leaves: Thyme offers a subtle, herby note. It complements the squash beautifully.
- Freshly Ground Black Pepper: A hint of spice rounds out the flavors. It adds just a little zing.
- Fresh Parsley: Chopped fresh parsley provides a burst of freshness. It’s added right at the end.
Substitutions and Tips
Feel free to get creative here. That’s the fun of cooking!
- If you don’t have fresh parsley, a sprinkle of dried parsley works too. You can also try fresh dill.
- No garlic powder? Use a couple of minced fresh garlic cloves. Just watch it don’t burn.
- Don’t have oregano or thyme? Italian seasoning is a fine swap.
- For a richer flavor, a tiny bit of grated Parmesan cheese is delicious. Add that after roasting.
- All specific quantities are in the printable recipe card below!
How to Make Roasted Patty Pan Squash
Cooking this savory dish is super easy. Just follow these simple steps. You’ll have delicious roasted patty pan squash on your table in no time!
Prepare Your Oven and Baking Sheet
First, preheat your oven to 425°F. This gets it nice and hot. Line a baking sheet with parchment paper. This makes cleanup a breeze. Trust me, it’s worth it.
Wash and Cut the Squash
Next, wash your patty pan squashes really well. Then pat them dry. Carefully cut off the green ends. Now, slice each squash in half. Don’t worry about perfect cuts. Just aim for halves.
Season the Patty Pan Squash
Grab a large bowl for this step. Add your squash halves to the bowl. Drizzle them with olive oil. Sprinkle on the garlic powder and salt. Don’t forget the oregano and thyme. Add a good grind of black pepper too. Toss everything gently to combine it. Make sure each piece is coated.
Roast Until Tender
Spread the seasoned squash onto your lined baking sheet. Give them some space. Roast them for 15-20 minutes. They should be tender. After 10 minutes, give them a stir. Check them again after 15 minutes. They should be golden brown. Your kitchen will smell amazing.
Garnish and Serve
Once roasted, remove the squash from the oven. Sprinkle fresh parsley over the top. The green color looks beautiful. Serve your warm roasted patty pan squash right away. Enjoy every single bite!
How to Store Roasted Patty Pan Squash
Once your delicious roasted patty pan squash cools completely, you’ll want to store any leftovers. Just place them in an airtight container. They’ll keep beautifully in the refrigerator. Try to use them within 3 to 4 days. Cooked squash can also be frozen for longer storage. Simply pop it into a freezer-safe bag. It will be good for up to a month. Thaw it in the fridge before reheating. It’s great for quick meal additions. You can put it in soups or stews.
Tips for Success
- Don’t overcrowd your baking sheet; squash needs space to roast, not steam.
- Halve your squash evenly for consistent cooking.
- Adjust cooking time based on squash size; smaller ones cook faster.
- For extra flavor, try fresh rosemary with your herbs.
- Taste for seasoning before serving. You can add more salt or pepper.
- Leftovers are just as delicious the next day.
Kitchen Tools You’ll Need
- A big baking sheet is essential.
- Parchment paper helps with non-stick and easy cleanup.
- A sharp knife makes cutting squash simple.
- You’ll need a large bowl for tossing ingredients.
- Measuring spoons are handy for seasonings.
Serving Suggestions
- This squash pairs wonderfully with roasted chicken or fish.
- Serve it alongside a fresh green salad.
- It’s a great vegetarian addition to any meal.
- Sip a crisp white wine with your dinner.
- A sprinkle of feta cheese adds a briny kick.
- It’s also delicious as a simple appetizer.
Roasted Patty Pan Squash
- Total Time: 0 hours
- Diet: Vegetarian
Description
This recipe provides a simple and delicious way to prepare roasted pattypan squash, seasoned with garlic, herbs, and olive oil, then baked until tender.
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 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!)
- 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.
- Cook Time: 15-20 minutes
- Method: Roasting
Frequently Asked Questions
Can I make Roasted Patty Pan Squash ahead of time?
Absolutely! You can wash and cut the squash ahead of time. Store the cut squash in a sealed bag in the fridge. This makes weeknight cooking even faster. You could also season it just before roasting.
What are some good substitutions for the herbs in Roasted Patty Pan Squash?
You can definitely mix it up! Fresh rosemary or sage would be amazing. A pinch of Italian seasoning works wonderfully too. Dried dill is another nice option. Feel free to experiment with what you have.
How do I know when my Roasted Patty Pan Squash is perfectly cooked?
Your roasted patty pan squash is ready when it’s fork-tender. A fork should easily slide into the squash flesh. The edges might also look slightly caramelized and golden brown. Trust your nose too; it will smell wonderfully fragrant.
Conclusion
There you have it, friends! This roasted patty pan squash recipe truly celebrates simple goodness. It’s a dish that brings so much warmth to the table. I just adore how easy it is to prepare. Plus, it always tastes like pure sunshine. Whether you’re a busy mom or a professional juggling a million things, this recipe is for you. It’s comforting, nutritious, and incredibly delicious. So, go on and give it a try. Your taste buds will certainly thank you. Enjoy every single bite of this amazing squash!
