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Roasted Patty Pan Squash with Parmesan

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You are going to love this roasted patty pan squash with parmesan - it's a fantastic summer squash recipe!

I truly think this is the best way to make patty pan squash. Most summer squash is better sauteed - it doesn't stand up well to roasting. But, a patty pan is a denser, sturdier summer squash that benefits from a good roast in the oven.

Patty pan are a little tricky to find, and may only be available at your local farmer's market. Keep your eyes peeled for them starting in July. They're usually available all through the later summer months.

Roasted parmesan patty pan squash on a serving plate with a serving fork.

What Are Patty Pan Squash

Pattypan squash (or patty pan) is a summer squash varietal that has a mild flavor similar to yellow squash and crookneck squash. Their skin is slightly thicker than other summer squashes and zucchini, but it's edible and quite tasty.

Patty pan squash is also called UFO squash (for its resemblance to a flying saucer shape), granny squash, and custard squash. Its unique scalloped edge shape and small size make some people think it's just a decorative and inedible gourd! I think you'll find that it's a delicious, tender, and uniquely flavored squash.

You'll likely find patty pan comes in a variety of colors. They're often light green, dark green, white, yellow, orange, or some variety of several of those colors.

In general, the smaller the squash the more tender and flavorful it will be. If you have a large pattypan squash, I recommend stuffing it like acorn squash.

Patty pan squash is often grown by backyard gardeners and you can often find it at the farmers market. If you're lucky, your local grocery store will have it in stock in July or August.

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Ingredients

Here's what you'll need to make this patty pan squash recipe.

Three patty pan squash, olive oil, parmesan cheese, salt, and pepper.
  • Patty pan squash
  • Olive oil, avocado oil, or neutral oil
  • Kosher salt
  • Ground black pepper
  • Parmesan cheese
  • Optional - finely chopped parsley or micro greens for a garnish

See the recipe card for quantities.

Instructions

Preheat an oven to 425 degrees F. 

Slice the patty pan squash lengthwise into ¼ inch slices. 

Sliced patty pan squash on a cutting board.

Place the squash slices in a single layer on a parchment or aluminum foil lined baking sheet. Use two baking sheets if necessary. 

Brush the squash slices with olive oil and sprinkle salt and pepper on each slice. Flip the squash and repeat with olive oil, salt, and pepper. 

Sliced squash on a parchment lined baking sheet.

Sprinkle most of the parmesan cheese across the squash slices (reserving 2 to 3 tablespoons). 

Slices of squash topped with parmesan on a baking sheet.

Bake the squash for 20 minutes. Then turn the broiler on high for 1 minute till the cheese is lightly browned. 

Roasted patty pan squash with parmesan on a baking sheet.

Remove the squash from the oven and place on a serving dish. Sprinkle on the remaining parmesan. 

Serve immediately with an optional garnish of chopped parsley or micro greens. 

Patty pan squash on a serving plate.

More Great Summer Squash Recipes

Love delicious summer squash? Try some of our other favorite recipes with zucchini and yellow summer squash.

Substitutions & Variations

Here are some other variations to this recipe and substitution ideas.

  • Fresh Herbs - instead of using micro greens or parsley to top the squash, use some chopped fresh basil, oregano, thyme, sage, or whatever other seasonal herbs you have available.
  • Balsamic Vinegar - if you want a little tang, drizzle some balsamic vinegar or balsamic glaze over the squash after they come out of the oven.
  • Cheese - feel free to substitute the type of cheese used on these squash - you may enjoy the flavor of goat cheese as well. If you use a softer cheese, cook the squash for 10 minutes before adding it, and then bake for 10 more minutes after adding the cheese.
  • Breadcrumbs - if you'd like a crispy squash topping, sub ¼ cup of the parmesan cheese for ¼ cup panko breadcrumbs. Mix the panko and parm together and use it to top the squash slices.

What to Serve with Squash

Here are some wonderful main course ideas that pair well with roasted summer squash.

Storage

This recipe is best served fresh from the oven. However, you can save the squash in the refrigerator for up to 3 days, in an airtight container.

Reheat the squash in the oven or a toaster oven as using the microwave will make it too damp.

Tips for Making this Recipe

Links on some posts are affiliate links and as an Amazon Associate, I earn from qualifying purchases.

Cooking Tips - Make sure to line your baking sheet with parchment, aluminum foil, or a silpat. This will keep the squash from sticking and make clean up much easier!

Ingredient Tips - try to find patty pan squash that are about the size of your palm. Any larger and they won't be as tender.

If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.

Yield: 4 servings

Roasted Patty Pan Squash with Parmesan

Roasted patty pan squash with parmesan on a white serving dish.

This succulent roasted patty pan squash with parmesan is the perfect summer side dish.

Prep Time 8 minutes
Cook Time 21 minutes
Total Time 29 minutes

Ingredients

  • 1 ½ pounds patty pan squash (3 medium squash)
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup grated parmesan cheese
  • Optional - finely chopped parsley or micro greens for a garnish

Instructions

  1. Preheat an oven to 425 degrees F. 
  2. Slice the patty pan squash lengthwise into ¼ inch slices. 
  3. Place the squash slices in a single layer on a parchment-lined baking sheet. Use two baking sheets if necessary. 
  4. Brush the squash slices with olive oil and sprinkle salt and pepper on each slice. Flip the squash and repeat with olive oil, salt, and pepper. 
  5. Sprinkle most of the parmesan cheese across the squash slices (reserving 2 to 3 tablespoons). 
  6. Bake the squash for 20 minutes. Then turn the broiler on high for 1 minute till the cheese is lightly browned. 
  7. Remove the squash from the oven and place it on a serving dish. Sprinkle on the remaining parmesan. 
  8. Serve immediately with an optional garnish of chopped parsley or micro greens. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 122Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 306mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 5g

Grace

Friday 29th of July 2022

I have pretty large patty pan and they r very tender if u r patient and let them sautée on low heat. Onion, butter and olive oil, then add squash with sea,salt and cracked black pepper. . Just fabulous. I'm flash freezing a couple for winter treats also. This baking recipe looks good too. I will be trying it this weekend. Happy cookin.

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