Description
This easy patty pan squash recipe is a quick and delicious way to enjoy this unique summer vegetable. Roasted or sautéed until tender and lightly browned, it makes a perfect side dish for any meal.
Ingredients
Scale
- 1 1/2 lbs (680 g) patty pan squash, sliced into wedges or rounds
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika or Italian seasoning (optional)
- 2 tbsp grated Parmesan cheese (optional, for garnish)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the squash: Wash patty pan squash thoroughly and trim the stems. Slice small squashes in half or quarters. Larger ones can be cut into rounds or wedges for even cooking.
- Season the squash: In a large bowl, toss squash with olive oil, garlic, salt, pepper, and paprika or Italian seasoning if using.
- Roast or sauté: To roast, spread squash in a single layer on a baking sheet. Roast at 400°F (200°C) for 18–20 minutes, flipping halfway through, until golden and tender. To sauté, heat olive oil in a skillet over medium heat. Add squash and cook for 8–10 minutes, stirring occasionally, until lightly browned and tender.
- Garnish and serve: Transfer squash to a serving dish. Sprinkle with Parmesan and fresh parsley before serving.
Notes
- The skin of patty pan squash is edible and tender, so there is no need to peel it.
- Ensure squash pieces are cut evenly for consistent cooking.
- Do not overcrowd the pan when roasting to allow for browning.
- Serve the patty pan squash immediately for the best texture and flavor.
- Consider adding lemon zest or red pepper flakes for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting or Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup cooked squash