Patty Pan Summer Squash

Roasting veggies is by far our favorite way to make them and patty pan squash is no exception. These cute little discs of veggies are similar to yellow squash and mild in flavor. We tossed ours in a little olive oil, garlic, and thyme for a classic approach, but feel free to add any of your favorite seasonings. No peeling!

1 1/2 lb. patty pan squash, stems trimmed and halved

2 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

2 cloves garlic, minced

1 tsp. chopped fresh thyme leaves 

Pinch crushed red pepper flakes

1 tbsp. freshly chopped parsley

Preheat oven to 425°. Toss squash with oil on a large rimmed baking sheet. Season with salt and pepper.

Roast until tender and golden, about 20 minutes. Add garlic and thyme to baking sheet with squash and toss to coat. Roast until garlic is golden and fragrant, about 5 minutes more.

Sprinkle a large pinch of red pepper flakes and parsley over squash and toss to coat.

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