Description
A simple and delicious roasted patty pan squash recipe featuring fresh garlic and aromatic herbs. Perfect as a quick, healthy side dish for any summer meal.
Ingredients
1.5 lbs small patty pan squash (about 6-8 squash)
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon fresh rosemary, chopped (optional)
1/2 teaspoon sea salt, or to taste
1/4 teaspoon black pepper, freshly ground, or to taste
Fresh parsley or chives, for garnish (optional)
Parmesan cheese or lemon juice, for serving (optional)
Instructions
Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2: Wash the patty pan squash and trim the ends. Cut smaller squash in half or quarter larger ones into 1/2-inch thick pieces. Ensure pieces are uniform in size.
Step 3: In a large bowl, combine the cut squash, olive oil, minced garlic, fresh thyme, fresh rosemary (if using), salt, and black pepper. Toss well to coat all the squash pieces evenly.
Step 4: Spread the seasoned squash in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan; use two sheets if necessary to ensure even roasting.
Step 5: Roast for 15-25 minutes, flipping halfway through, until the squash is tender-crisp and lightly golden brown at the edges.
Step 6: Remove from the oven. Serve immediately, garnished with fresh parsley or chives, and optionally a sprinkle of Parmesan cheese or a squeeze of fresh lemon juice.
Notes
For best results, use small, tender patty pan squash. Adjust roasting time based on the size of your squash pieces and your oven's calibration. Don't overcrowd the baking sheet for optimal caramelization.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sides & Salads
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110 kcal
- Sugar: 4g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
