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