You're going to love this roasted patty pan squash recipe!
Roasting this summer squash with parmesan is the best way to make this delicious summer vegetable. It's the perfect side dish.
Most summer squash is better sauteed since it doesn't stand up well to roasting. But a patty pan is a sturdier summer squash with a firmer texture that benefits from a good roast in the oven.
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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!
You'll find that it's a delicious, tender, and uniquely flavored squash that can be turned into a really flavorful side dish.
Ingredients
Here's what you'll need to make this patty pan squash recipe.
- Patty pan squash - Your squash can be light green, dark green, white, yellow, orange, or some variety of several of those colors. The smaller the squash, the more tender and flavorful it will be.
- Olive oil - Avocado oil or any other neutral oil will also work in this recipe.
- Kosher salt and ground black pepper - Salt and pepper will help enhance the flavors of the squash and the parmesan.
- Parmesan cheese - Freshly grated parmesan works best and will give the best melting results.
- Optional - Finely chopped fresh parsley or micro greens can be added at the end for a garnish
See the recipe card for quantities.
Instructions
Preheat an oven to 425 degrees F and line a rimmed baking sheet with parchment paper or aluminum foil.
Slice the patty pan squash lengthwise into ¼ inch slices.
Place pieces of squash in a single layer on the prepared 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.
Sprinkle most of the parmesan cheese across the squash slices (reserving 2 to 3 tablespoons).
Bake the squash for 20 minutes. Then turn the broiler on high for 1 minute till the cheese is golden brown.
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.
Tips for Making This Recipe
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.
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.
- Add Heat - Feel free to add some red pepper flakes for a bit of spice.
- 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 - cheddar cheese and goat cheese are also great. 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.
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 Finding and Selecting Patty Pan Squash
These squash come in a variety of colors, including light green, dark green, white, yellow, orange, or some mix of several of those colors. Any color will work.
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 are available through the later summer months. Grocery stores usually have them in stock in July or August. If you can't find them at your local grocery store, you can find them at the farmer's market in the summer months. Keep your eyes peeled for them starting in July.
What to Serve with Squash
Here are some wonderful main course ideas that pair well with roasted summer squash.
- Baked Parmesan Panko Cod Recipe - Parmesan squash is a wonderful side dish for this cod recipe. This crispy cod is coated in delicious bread crumbs and squeezed with a little bit of lemon juice when serving, making it the perfect compliment to a summer squash side dish.
- Lemon Pepper Chicken Thighs - This patty pan squash recipe is the perfect addition to these zesty and flavorful chicken thighs.
- Pan-Seared Halibut with Capers and Dill - Pan-seared halibut is a robust, flavorful fish dinner recipe that pairs great with patty pan squash for healthy eating.
- Easy Blackened Shrimp Recipe - This shrimp will cook up in a large skillet while your squash is baking for a delicious, full-flavored weeknight meal.
More Great Summer Squash Recipes
Love delicious summer squash? Try some of our other favorite recipes with zucchini and yellow summer squash.
- Zucchini Spaghetti (Zoodles with Marinara)
- Sautéed Yellow Squash
- Baked Cotija Zucchini Fries
- Summer Squash Tomato Gratin
If you try this patty pan squash recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.
Roasted Patty Pan Squash with Parmesan
This succulent roasted patty pan squash with parmesan is the perfect summer side dish.
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
- Preheat an oven to 425 degrees F.
- Slice the patty pan squash lengthwise into ¼ inch slices.
- Place the squash slices in a single layer on a parchment-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.
- Sprinkle most of the parmesan cheese across the squash slices (reserving 2 to 3 tablespoons).
- Bake the squash for 20 minutes. Then turn the broiler on high for 1 minute till the cheese is lightly browned.
- Remove the squash from the oven and place it on a serving dish. Sprinkle on the remaining parmesan.
- Serve immediately with an optional garnish of chopped parsley or micro greens.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 122Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 306mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 5g
Grace says
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.
Joan says
The patty pans I’ve seen are much more scalloped. Am I harvesting too late?
EW says
No, not at all! Some patty pan squash types have much more pronounced edges and look almost like a flower with petals. You can use any type of patty pan for this recipe!