Table of Contents
Roasted Herb-Garlic Pattypan Squash dazzles with tender, sun-kissed squash medallions kissed by garlic and fragrant herbs. Each round of Patty Pan Squash glistens with olive oil and roasted to caramel-brown perfection, highlighting the squash’s delicate sweetness. This Vegan Patty Pan Squash Recipe offers a simple way to elevate Summer Squash Recipes into a show-stopping side or light main. Enjoy this easy, flavorful twist on Patty Pan Squash And Zucchini that feels both homey and gourmet.
Why You’ll Love This Roasted Herb-Garlic Pattypan Squash
- The mild, buttery flavor of pattypan squash becomes irresistibly savory when roasted with thyme and fresh rosemary.
- These golden rounds crisp at the edges while staying tender inside—a perfect balance for Squash Cakes fans.
- Hands-off roasting means minimal prep and cleanup, so you can relax while your oven works its magic.
- Adaptable as a hearty vegan side or tossed into patties for a satisfying Squash Patties Recipe variation.
- Transforms basic Yellow Squash Recipes into a gourmet dish that impresses at weeknight dinners or summer gatherings.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category: | Side Dish |
| Cuisine: | Healthy |
| Prep Time: | 10 minutes |
| Cook Time: | 20 minutes |
| Total Time: | 30 minutes |
| Dietary: | Vegan, Gluten-Free |
| Serves: | 4 |
| Best Served: | Warm |
Ingredients
- 8 small pattypan squash – bright yellow rounds, trimmed and halved (Patty Pan Squash)
- 3 tablespoons olive oil – fruity base for roasting (Olive oil)
- 3 cloves garlic, minced – aromatic depth (garlic)
- 1 teaspoon fresh thyme leaves – earthy herb note (thyme)
- 1 teaspoon fresh rosemary, chopped – piney fragrance (rosemary)
- ½ teaspoon smoked paprika – subtle warmth and color
- Salt and freshly ground black pepper – to taste, balances flavors
- 1 tablespoon chopped parsley – bright garnish
Roasted Herb‑Garlic Pattypan Squash
Ingredients
Equipment
Method
- Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
- In a bowl, toss squash halves with olive oil, garlic, thyme, rosemary, smoked paprika, salt, and pepper until evenly coated.
- Arrange squash cut‑side down in a single layer on the baking sheet.
- Roast for 18–20 minutes until edges are caramelized and centers are tender.
- Flip squash halves and roast 3–5 more minutes to crisp cut edges.
- Transfer to a serving platter, sprinkle with parsley, and serve warm.
Notes
How to Make the Roasted Herb-Garlic Pattypan Squash
Roasting pattypan squash with herbs and garlic couldn’t be easier—just toss, roast, and serve.
Step 1: Preheat and Prep
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Season Squash
In a large bowl, toss halved squash with olive oil, garlic, thyme, rosemary, paprika, salt, and pepper until evenly coated.
Step 3: Arrange on Sheet
Place squash cut-side down in a single layer on the prepared baking sheet.
Step 4: Roast Until Golden
Roast for 18–20 minutes until edges are caramelized and centers are tender.
Step 5: Flip and Crisp
Flip each squash half and roast 3–5 more minutes to crisp the cut edges.
Step 6: Garnish
Transfer to a serving platter and sprinkle with chopped parsley.
Step 7: Serve Warm
Enjoy immediately for best texture and flavor.
Pro Tips for Making the Roasted Herb-Garlic Pattypan Squash
- Choose uniform-sized squash for even roasting.
- Dry squash well after washing to help oil and seasoning stick.
- Add a squeeze of lemon juice before serving for a bright finish.
- Mix in a dash of chili flakes for a spicy Patty Pan kick.
- Use this base in a Patty Squash Recipe Easy skillet hash with onions and bell peppers.
How to Serve Roasted Herb-Garlic Pattypan Squash
This versatile side shines in many meal settings—try these serving ideas:
- Alongside grilled tofu or tempeh for a Vegan Patty Pan Squash Recipe plate.
- Mixed into a warm grain bowl with quinoa and chickpeas.
- Tucked into pita pockets with hummus and fresh veggies.
- Served over creamy polenta as a hearty summer entrée.
- Paired with roasted chicken or fish for a balanced dinner.
- Chopped and tossed into Patty Pan Squash And Zucchini pasta.
- Sprinkled with crumbled feta for a Mediterranean twist.
- Laid on crostini with goat cheese for elegant appetizers.
- Blended into a warm soup base for Delicate Squash Recipes.
- Simply enjoyed on its own for a light, healthy snack.
Make Ahead and Storage
Storing Leftovers
• Cool squash completely, then refrigerate in an airtight container for up to 3 days.
• Reheat in a hot oven or toaster oven to refresh crisp edges.
• Avoid microwaving to maintain texture.
• Store garnishes separately for maximum freshness.
Freezing
• Not recommended—roasted squash can become watery when thawed.
• Instead, roast fresh as needed for best flavor.
• Alternatively, freeze seasoned raw squash halves on a tray, then transfer to a bag for quick future roasts.
Reheating
• Reheat in a 375°F oven for 5–7 minutes until warmed through.
• Use a skillet over medium heat to crisp edges in a little olive oil.
• Cover loosely to heat evenly.
• Finish with fresh herbs before serving.
FAQs
What are the benefits of pattypan squash?
Pattypan squash is low in calories and high in vitamins A and C, supporting immune health and hydration.
Can I substitute other squashes?
Yes—use yellow summer squash or zucchini in the same proportions for similar results.
How can I add flavor without extra calories?
Incorporate fresh herbs like basil or cilantro, or a sprinkle of citrus zest for bright flavor without added fat.
Can I meal prep Roasted Herb-Garlic Pattypan Squash?
Absolutely—roast squash ahead and refrigerate; reheat quickly for easy weeknight side dishes.
Final Thoughts
Roasted Herb-Garlic Pattypan Squash transforms simple summer squash into an elegant, flavor-packed dish that suits any meal. Its crisp edges and tender centers make it a standout in Pattypan Recipes and Delicate Squash Recipes alike. Effortless to prepare and endlessly adaptable, this Patty Pan Squash Recipe Easy will become your go-to for vibrant, healthy sides—season after season.
