Easy Garlic Roasted Patty Pan Squash
Serves: 4 | Time: 25 minutes
Ingredients:
1½ lbs patty pan squash, trimmed and halved (or quartered if large)
2–3 cloves garlic, minced
2 tbsp olive oil
½ tsp salt (or to taste
¼ tsp black pepper
½ tsp dried thyme or Italian seasoning (optional)
Fresh herbs (like parsley or basil) for garnish – optional
Grated Parmesan (optional for serving)
Instructions:
Preheat oven to 425°F (220°C).
In a large bowl, toss squash with olive oil, garlic, salt, pepper, and herbs if using. Let it sit for 5–10 minutes to let the garlic infuse – this is your “pre-seasoning.”
Spread squash in a single layer on a parchment-lined baking sheet (cut side down for more browning).
Roast for 18–22 minutes, flipping halfway, until golden and tender.
Optional: Sprinkle with Parmesan and broil for 2 minutes until lightly crisp.
Garnish with fresh herbs and serve warm or at room temp.
Tips:
Too much squash? Double the batch – it keeps well in the fridge.
Great with grilled meats, pasta, or on its own with crusty bread.
Want a variati
on with lemon or spice? Let me know!