Roasted Patty Pan Squash Recipe

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! It's an easy way to cook patty pan squash but brings out so much flavor.

5 from 16 votes

Print Pin

Prep Time: 9

Cook Time: 21

Total Time: 30

Servings: servings

Author: Emily Wilson

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.

Video

Notes

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.

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

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

Nutrition