Pattypan Squash Recipe: Easy Roasted Squash with Garlic and Herbs

Roasted pattypan squash is the easiest way to get tender centers and browned edges in under 30 minutes. This pattypan squash recipe uses olive oil, garlic, and herbs for a simple side dish that works with weeknight dinners, grilled meats, or pasta.

If you are wondering how to cook white squash or how to cook pattypan squash, the method is the same: trim, season, roast hot, and stop when the squash is just fork-tender. Small squash cook fastest and keep the best texture.

Pattypan Squash Recipe Ingredients and Preparation

This recipe for patty pan squash serves 4 as a side dish.

• 1 1/2 pounds pattypan squash, small to medium, about 6 to 8 squash
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or Italian seasoning
• 1 tablespoon chopped fresh parsley, optional
• 1 tablespoon grated Parmesan, optional

Pattypan squash, sometimes sold as white squash or scalloped squash, has thin skin and mild flavor. You do not need to peel it. Wash it well, then dry it so it roasts instead of steaming.

Trim the stem ends and, if any squash are larger than 3 inches wide, cut them into 1/2-inch wedges or thick slices. Smaller squash can stay whole or be halved. Cutting larger pieces helps them cook evenly.

How to Cook Pattypan Squash

1. Heat the oven to 425°F. Line a large baking sheet with parchment for easier cleanup.
2. Place the squash in a large bowl. Add olive oil, garlic, salt, pepper, and thyme. Toss until coated.
3. Spread the squash in a single layer on the baking sheet. Leave space between pieces so the edges brown.
4. Roast for 18 to 22 minutes, turning once halfway through.
5. Check doneness at 18 minutes. The squash should be fork-tender and lightly browned on the edges.
6. If you want deeper color, roast 2 to 3 minutes longer, but stop before the squash turns mushy.
7. Transfer to a serving dish and finish with parsley or Parmesan if using.

The best cue is texture. A knife should slide in easily, but the squash should still hold its shape. If the pieces collapse or look wet, they have gone too far.

For stove-top cooking, use a large skillet over medium-high heat with the same seasoning. Cook the squash in a single layer for 8 to 10 minutes, turning often, until browned and tender. Add a splash of water only if the pan gets too dry before the squash softens.

Serve, Store, or Vary Pattypan Squash

Serve this pattypan squash recipe with roast chicken, salmon, pork chops, or grain bowls. It also works tossed into pasta with lemon and olive oil, or served over rice with a fried egg.

For more flavor, try one of these easy variations:

• Lemon herb: add 1 teaspoon lemon zest and a squeeze of lemon juice after roasting.
• Spicy: add 1/4 teaspoon red pepper flakes before roasting.
• Garlic butter: swap half the olive oil for melted butter.
• Cheesy: add mozzarella or Parmesan during the last 3 minutes of roasting.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 8 to 10 minutes, or warm in a skillet over medium heat. The microwave works too, but it softens the squash more quickly.

If your squash is very young and small, you can also cook it whole with just a slit in the skin to help seasoning reach the center. If the squash is larger and more seedy, remove the seeds after cutting and roast the pieces cut-side down for better browning.