Roasted Patty Pan Squash (Print Version)
Delicious patty pan squash roasted with garlic and herbs until golden and tender, perfect as a quick weeknight side dish.
# Ingredients:
01 -
4 medium patty pan squashes, cut into 1-inch pieces
02 -
2 tablespoons olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon kosher salt
05 -
1 teaspoon dried oregano
06 -
1 teaspoon dried thyme leaves
07 -
½ teaspoon freshly ground black pepper
08 -
1 tablespoon chopped fresh parsley, for garnish
# Steps to Follow:
01 -
Preheat the oven to 400°F (200°C). Wash and pat dry the patty pan squashes, then cut them into 1-inch pieces.
02 -
In a large bowl, toss the squash pieces with olive oil, garlic powder, kosher salt, oregano, thyme, and black pepper until evenly coated.
03 -
Place the seasoned squash in a single layer, cut-side down, on a baking sheet. Ensure the pieces are not overcrowded to achieve the best roasting results.
04 -
Bake for 20-25 minutes, or until the squash is tender and the edges are golden brown. Garnish with chopped fresh parsley and serve warm.
# Additional Notes:
01 -
Choose squashes that are firm and feel heavy for their size.
02 -
Cut the squash into similar-sized pieces for even cooking.
03 -
Avoid crowding the baking sheet to prevent steaming.
04 -
Store any leftovers in an airtight container in the fridge.
05 -
This dish is best enjoyed served hot from the oven.