Ingredients
1.5 lbs patty pan squash (mixed colors if available)
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 tablespoon fresh thyme leaves
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Instructions
Step 1: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Step 2: Wash the patty pan squash and pat them dry. Trim the stem and blossom ends, then slice the squash into 1/2-inch thick wedges or rounds.
Step 3: In a large mixing bowl, combine the squash slices, olive oil, minced garlic, fresh thyme, salt, and pepper. Toss thoroughly to ensure every piece is evenly coated.
Step 4: Spread the squash in a single layer on the prepared baking sheet. Make sure the pieces are not overlapping to ensure they roast rather than steam.
Step 5: Roast in the preheated oven for 15 minutes. Remove the pan and carefully flip the squash pieces with a spatula.
Step 6: Sprinkle the grated Parmesan cheese evenly over the squash. Return the pan to the oven and roast for an additional 5-7 minutes, or until the squash is tender and the cheese is golden brown and crispy.
Step 7: Remove from the oven and let cool for 2 minutes before serving. Garnish with extra fresh herbs if desired.
Notes
For the best texture, choose smaller squashes. If the skin feels particularly thick, you can slice them thinner for better caramelization.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 145 kcal
- Sugar: 3g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Keywords: patty pan squash recipe, roasted squash, summer squash, easy side dish, garlic parmesan squash
