Description
This easy patty pan squash recipe is a quick and flavorful way to enjoy summer produce. Roasted or sautéed until tender, this unique squash is a versatile side dish perfect with meats, pasta, or grains. Ready in 30 minutes, it’s a simple seasonal dish that highlights the natural sweetness of patty pan squash.
Ingredients
Scale
- 1 ½ lbs (680 g) patty pan squash, sliced into wedges or rounds
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ 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 and 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 tender and edible, so there’s no need to peel it.
- Slice the squash into uniform pieces to ensure even cooking.
- Avoid overcrowding the pan when roasting to achieve golden edges and prevent steaming.
- Serve immediately for the best texture and flavor.
- For extra brightness, add lemon zest and juice. For a spicy kick, add red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting or Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup cooked squash