Description
A quick and aromatic summer side, this roasted patty pan squash with herbs is perfect for warm days and easy meals.
Ingredients
1 lb patty pan squash, sliced (3–4 small squash)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp chopped fresh rosemary or thyme
½ tsp salt
¼ tsp black pepper
Pinch of red pepper flakes
2 tbsp grated parmesan (optional)
Instructions
1. Preheat oven to 400°F (200°C).
2. Wash and dry the squash, then slice into ½-inch thick pieces.
3. In a bowl, mix olive oil, garlic, herbs, salt, pepper, and chili flakes.
4. Toss squash with the oil-herb mixture until evenly coated.
5. Arrange on a parchment-lined baking sheet in a single layer.
6. Optional: Sprinkle parmesan over squash.
7. Roast for 20–25 minutes, flipping halfway.
8. Optional: Broil for 2 minutes for golden tops. Serve hot.
Notes
Use smaller squash for better roasting texture.
Try oregano or dill for variety in herbs.
Add lemon zest for brightness before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 4mg
Keywords: roasted patty pan squash, summer side, herb squash recipe