Description
Patty Pan Squash delights taste buds with golden rounds straight from summer gardens. Sautéed with herbs and garlic, these tender little discs become a quick side that brings sunshine to your dinner plate.
Ingredients
Scale
Primary Ingredients:
- 1.5 lbs (680 g) patty pan squash, sliced into wedges or rounds
Seasoning Ingredients:
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cloves garlic
- 0.5 teaspoon paprika or Italian seasoning
Garnish Ingredients:
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Clean your patty pan squash under cool running water, removing any dirt or debris. Trim off the tough stem ends with a sharp knife.
- Slice the 1.5 lbs (680 g) of squash into uniform wedges or round pieces, aiming for consistent thickness to ensure even cooking.
- In a large mixing bowl, drizzle 2 tablespoons olive oil over the squash pieces. Add 2 minced garlic cloves, 1 teaspoon salt, and ½ teaspoon black pepper.
- Sprinkle ½ teaspoon paprika or Italian seasoning across the squash, tossing gently to coat every piece with the seasoning and oil.
- Spread the seasoned squash pieces onto a rimmed baking sheet, ensuring they are in a single layer without overcrowding.
- Roast in a preheated oven at 400°F (200°C) for 9–10 minutes, then carefully flip each piece using tongs to ensure even browning.
- Continue roasting for another 9–10 minutes until the edges turn golden brown and the squash becomes tender when pierced with a fork.
- Transfer the roasted squash to a serving dish, immediately sprinkling 2 tablespoons grated Parmesan cheese and 1 tablespoon chopped fresh parsley over the top.
- Serve the squash immediately while hot, allowing the cheese to slightly melt from the residual heat.
Notes
- Choosing fresh, small patty pan squash ensures the most tender and delicate flavor for your dish.
- Slicing the squash evenly helps guarantee consistent cooking and prevents some pieces from becoming too soft while others remain undercooked.
- Patty pan squash works wonderfully with many herbs like thyme, basil, or oregano, so feel free to experiment with your favorite seasonings.
- For a vegan version, swap Parmesan cheese with nutritional yeast or omit cheese completely, which still keeps the dish flavorful and light.
- Prep Time: 5 minutes
- Cook Time: 18-20 minutes (roasting) or 8-10 minutes (sautéing)
- Category: One-Skillet
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 2320 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 7 mg