Roasted Patty Pan Squash Recipe

Patty pan squash might just be the most underrated summer vegetable. With its charming, scalloped edges and vibrant yellow or green skin, it’s not only eye-catching but also incredibly versatile. If you’ve walked past it at the farmers market or grocery store unsure of what to do with it—this simple roasted recipe will change that. Roasting brings out the natural sweetness of patty pan squash, and when it’s paired with a few pantry staples like olive oil, garlic, and herbs, it transforms into a golden, caramelized side dish you’ll want to make all season long.

This dish is beautifully uncomplicated. You don’t need any fancy equipment or obscure ingredients—just a baking sheet, a hot oven, and a good sharp knife. The squash roasts quickly, so it’s perfect for those evenings when you want something fresh but don’t feel like spending ages in the kitchen. It’s also great for using up a big batch of squash if your garden or produce box is overflowing.

What’s especially nice about patty pan squash is how its texture holds up under heat. Unlike zucchini, which can get a bit soggy, patty pan keeps its bite, resulting in tender pieces with slightly crispy edges. And because it has such a mild, buttery flavor, it pairs beautifully with so many different seasonings. You can keep it simple with salt, pepper, and thyme—or jazz it up with parmesan, chili flakes, or a squeeze of lemon at the end.

Whether you’re roasting it up as a quick side for grilled chicken or tossing it into a grain bowl or salad, this roasted patty pan squash is one of those recipes that you’ll want to keep in your back pocket all summer. Once you try it, you’ll wonder why you ever overlooked this cute little squash in the first place.

Why You’ll Love It

• Easy and fuss-free – Just slice, season, and roast. No peeling or complicated steps required.
• Perfect texture – Roasting gives the squash a tender center with deliciously crisp, caramelized edges.
• Naturally sweet and flavorful – Patty pan squash has a delicate, buttery taste that shines when roasted.
• Great for summer meals – It’s light, fresh, and pairs well with grilled meats, pasta, salads, or even as a veggie snack.
• Customizable – Add herbs, spices, cheese, or a splash of lemon to make it your own every time.

Ingredient List

• 1½ pounds patty pan squash (about 4–5 small to medium squash)
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme (or 1 teaspoon fresh)
• Optional: grated parmesan cheese, red pepper flakes, lemon juice for serving

Ingredient Notes

• Patty pan squash – Look for firm, brightly colored squash without soft spots. You can use yellow, green, or a mix of both.
• Olive oil – A good-quality extra virgin olive oil adds a lovely richness.
• Garlic – Freshly minced garlic gives the squash that irresistible savory depth.
• Thyme – Dried or fresh both work. Don’t skip it—it really complements the squash’s natural flavor.
• Parmesan (optional) – A sprinkle at the end adds salty, nutty goodness—especially if you’re serving this with pasta or grains.
• Lemon juice (optional) – A quick squeeze after roasting brightens everything up.

Kitchen Equipment Needed

• Sharp knife – For slicing the squash evenly. I like using a chef’s knife for control and clean cuts.
• Cutting board – A large one gives you plenty of space to work safely.
• Mixing bowl – For tossing the squash with oil, garlic, and seasoning.
• Baking sheet – A rimmed sheet pan helps roast the squash evenly without mess. I love my heavy-duty Nordic Ware one.
• Parchment paper (optional) – Makes cleanup easier and prevents sticking.
• Spatula or tongs – To flip the squash halfway through roasting for even browning.

Instructions

Step 1: Preheat the oven

• Set your oven to 425°F (220°C). This high heat helps the squash caramelize nicely.
• While it heats, line a baking sheet with parchment paper or lightly grease it with olive oil.

Pro Tip: Preheating the pan with the oven can give your squash an even crisper bottom—just be careful when adding the squash to the hot pan!

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Step 2: Prep the patty pan squash

• Wash the squash under cool water and pat dry thoroughly with a clean towel—moisture can make it steam instead of roast.
• Cut off the stem and bottom ends, then slice each squash into ½-inch thick rounds or wedges, depending on its size.

Pro Tip: Keep slices uniform in size so they roast evenly. Smaller squash can be quartered or halved instead.

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Step 3: Season the squash

• In a large mixing bowl, combine the squash slices with:
  – 2 tablespoons olive oil
  – Minced garlic
  – Salt, pepper, and thyme
• Toss everything together until each piece is lightly coated and well-seasoned.

Pro Tip: Use your hands or a silicone spatula to gently mix—this prevents breaking the squash pieces.

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Step 4: Arrange on the baking sheet

• Spread the squash in a single layer on your prepared baking sheet.
• Make sure the pieces aren’t overlapping—this helps them roast instead of steam.

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Step 5: Roast to golden perfection

• Place the tray on the middle rack and roast for 20–25 minutes, flipping halfway through with a spatula or tongs.
• The squash is done when edges are golden brown and crispy, and the centers are tender when poked with a fork.

Pro Tip: For extra crispy edges, broil the squash for the last 1–2 minutes, but watch it closely so it doesn’t burn!

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Step 6: Finish and serve

• Optional but tasty: sprinkle with grated parmesan, a dash of red pepper flakes, or a squeeze of fresh lemon juice before serving.
• Serve hot, either as a side dish or tossed into salads, grain bowls, or pasta.

Tips and Tricks for Success

• Dry the squash well before roasting – Excess moisture prevents browning and makes the squash soggy.
• Cut pieces evenly – Uniform thickness ensures all the squash cooks at the same rate.
• Use a hot oven – 425°F is ideal for getting that golden, crispy finish.
• Don’t crowd the pan – Give each piece space so it roasts instead of steaming. Use two pans if needed.
• Flip halfway through – This helps both sides caramelize and get that perfect texture.

Ingredient Substitutions and Variations

• Fresh herbs instead of dried – Try fresh thyme, rosemary, or chopped parsley for extra flavor.
• Swap garlic for shallots – Thinly sliced shallots roast beautifully and add a mellow sweetness.
• Add heat – A sprinkle of red pepper flakes or a dash of cayenne gives it a spicy kick.
• Make it cheesy – Add grated parmesan or crumbled feta after roasting for a savory boost.
• Try other seasonings – Mix in smoked paprika, lemon zest, Italian seasoning, or za’atar to switch things up.

Serving Suggestions

• As a simple side dish – Serve alongside grilled chicken, steak, or baked salmon for a balanced summer dinner.
• In a grain bowl – Add roasted patty pan squash to a quinoa or farro bowl with greens, chickpeas, and a lemon-tahini dressing.
• Tossed with pasta – I love mixing it into warm pasta with olive oil, fresh basil, and a sprinkle of parmesan—so easy and fresh.
• Topped on toast – Spread ricotta on sourdough and pile on the roasted squash for a savory breakfast or brunch.
• With eggs – Serve it with scrambled or poached eggs for a veggie-packed breakfast or light dinner.

Storage and Reheating Instructions

• Store leftovers in an airtight container – Keep in the fridge for up to 3–4 days.
• Let it cool completely before storing – This prevents extra moisture from making it soggy.
• Reheat in the oven – Warm on a baking sheet at 375°F (190°C) for about 8–10 minutes to crisp it back up.
• Microwave option – You can reheat in the microwave, but the texture will be softer. Great for tossing into bowls or pasta.
• Avoid freezing – The texture becomes mushy once thawed, so it’s best enjoyed fresh or within a few days.

Frequently Asked Questions

How do I know when patty pan squash is fully cooked?

It’s ready when the edges are golden and slightly crisp, and the centers are fork-tender. If it still feels firm, give it a few more minutes in the oven.

Can I roast patty pan squash without peeling it?

Yes! The skin is totally edible and softens nicely during roasting. Just give the squash a good wash before slicing.

What does patty pan squash taste like?

It has a mild, buttery flavor with a slightly nutty sweetness—kind of like a cross between zucchini and yellow squash.

Can I use this same method with other squash?

Absolutely. Zucchini, yellow squash, and even baby eggplants roast beautifully with this same seasoning and technique.

Is this recipe gluten-free and vegan?

Yes! As written, it’s both gluten-free and vegan. Just skip any optional cheese or use a plant-based version if needed.

What’s the best way to cut patty pan squash?

For small squash, you can slice them into thick rounds or wedges. For larger ones, halve them first, then cut into bite-sized pieces to keep the sizes consistent.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag #tasiahub. I’d love to see your creations!