Roasted Patty Pan Squash

This tender, flavorful roasted patty pan squash transforms an often overlooked vegetable into a delicious side dish your family will request again and again. The simple preparation highlights the natural sweetness of the squash while herbs and garlic add wonderful depth and aroma to the final dish.

I discovered patty pan squash at my local farmers market last summer and immediately fell in love with their unique flying saucer shape. After experimenting with different cooking methods, roasting quickly became our family favorite for its simplicity and incredible flavor.

Ingredients

• Patty pan squash: choose firm squash that feel heavy for their size for the best texture and flavor
• Olive oil: use a good quality extra virgin olive oil for the best flavor profile
• Garlic powder: provides consistent flavor throughout without burning like fresh garlic might
• Kosher salt: the larger flakes distribute better and enhance natural flavors
• Dried oregano: Mediterranean herb that pairs beautifully with the subtle sweetness of squash
• Dried thyme leaves: adds earthy notes that complement the other seasonings perfectly
• Black pepper: freshly ground provides the best flavor and subtle heat
• Fresh parsley: adds brightness and color to the finished dish

Step-by-Step Instructions

Preheat and prep:

Begin by setting your oven to 400°F for the perfect roasting temperature. Wash your patty pan squash thoroughly and pat them completely dry to ensure proper caramelization. Using a sharp knife, carefully cut each squash into even 1inch pieces for consistent cooking.

Season the squash:

In a large mixing bowl, combine your cut squash with olive oil and all seasonings. Use your hands to toss everything together, making sure each piece is evenly coated with oil and spices. This uniform coating ensures every bite will be perfectly seasoned.

Arrange on pan:

Transfer your seasoned squash to a large baking sheet, placing each piece cut side down and giving them plenty of space. Proper spacing allows hot air to circulate around each piece, promoting browning rather than steaming. If needed, use two baking sheets rather than crowding one.

Roast and garnish:

Place the baking sheet in the preheated oven and roast for 20 to 25 minutes. Look for golden brown edges and test tenderness with a fork they should yield easily but still maintain their shape. Immediately after removing from the oven, sprinkle with fresh parsley for a pop of color and fresh flavor.

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My favorite thing about this recipe is how the edges caramelize during roasting, creating little flavor bombs throughout the dish. The first time I served this to my children, they were skeptical about the funny shaped vegetable, but after one bite, they were fighting over who got the crispiest pieces.

Storage Tips

While this dish is best enjoyed immediately after roasting, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The texture will soften slightly, but the flavor remains delicious. To reheat, spread the squash on a baking sheet and warm in a 350°F oven for about 5 minutes. Avoid microwaving if possible as it makes the squash soggy instead of maintaining that wonderful roasted texture.

Flavor Variations

This basic recipe serves as an excellent foundation for numerous flavor variations. For a spicy kick, add a pinch of red pepper flakes before roasting. Create a Mediterranean version by adding lemon zest and crumbled feta cheese after roasting. For a sweeter profile, drizzle with a tablespoon of maple syrup or honey during the last 5 minutes of roasting. Each variation maintains the integrity of the original while offering exciting new flavor possibilities.

Serving Suggestions

Roasted patty pan squash makes a perfect accompaniment to grilled meats, particularly chicken or fish. It also works beautifully alongside pasta dishes or as part of a vegetable medley with other roasted vegetables. For a complete vegetarian meal, serve it over quinoa or farro with a sprinkle of toasted pine nuts and a drizzle of balsamic glaze. The versatility of this dish means it can transition seamlessly from casual weeknight dinners to more elegant weekend entertaining.

Recipe FAQs

→ What are patty pan squashes and how do they taste?

Patty pan squashes are small, round summer squashes with scalloped edges that resemble flying saucers. They have a mild, slightly sweet flavor similar to yellow squash or zucchini, but with a denser texture that holds up well to roasting.

→ Can I use different herbs for this dish?

Absolutely! While oregano and thyme create a classic Mediterranean flavor profile, you can substitute rosemary, basil, Italian seasoning, or herbs de Provence. Fresh herbs can also be used instead of dried - just add them in the last 5 minutes of cooking.

→ How do I know when the patty pan squash is cooked properly?

Properly roasted patty pan squash should be tender when pierced with a fork, with golden brown edges. The cooking time is typically 20-25 minutes at 400°F, but may vary depending on the size of your squash pieces.

→ Can I prepare this dish ahead of time?

You can cut and season the squash up to a day ahead and store it covered in the refrigerator. For the best texture and flavor, however, it's recommended to roast it just before serving, as reheated squash can become soggy.

→ What are good main dishes to serve with roasted patty pan squash?

This versatile side pairs wonderfully with grilled or roasted chicken, fish, pork chops, or steak. It also complements grain dishes like quinoa or farro and works well as part of a vegetarian meal alongside other roasted vegetables.

→ Can I use other types of squash for this method?

Yes, this roasting method works well with most summer squashes including zucchini, yellow squash, and crookneck squash. Winter squashes like butternut or acorn would need longer cooking times and may benefit from being partially pre-cooked.