- Heat the olive oil in a large skillet over medium-high heat.
- Add the pattypans and arrange, cut side down, in a single layer. Season with salt, pepper, and any flavor boosters, if using. …
- Sear the squash for 3-5 minutes, without moving, until golden on the bottom.
Roasted Patty Pan Squash
This roasted Patty Pan Squash recipe from Delish.com is so easy to make is the perfect side dish.
Prep: 5min
Total: 30min
Yield: 4 serving(s)
Nutrition Facts: calories 94 Calories, Fat 7 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 419 mg, Carbohydrate 5 g, Fiber 2 g, Sugar 4 g, Protein 2 g
Ingredients:
- 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
Instruction:
- 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.
Garlic-Herb Pattypan Squash
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
Prep: 10min
Total: 25min
Yield: 4 servings.
Nutrition Facts: calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges: 1 vegetable
Ingredients:
- 5 cups halved small pattypan squash (about 1-1/4 pounds)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 tablespoon minced fresh parsley
Instruction:
Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast until tender, 15-20 minutes, stirring occasionally. Sprinkle with parsley.
