20-Minute Garlic Herb Patty Pan Squash Recipe That Wows

I’ll never forget grinning like a kid when I first saw those flying saucer-shaped patty pans at the farmer’s market – I just had to take some home to test a patty pan squash recipe! As a nutrition-obsessed home cook raised by a grandma who worshipped seasonal produce, I’ve perfected this garlic herb roasted version over countless summer harvest seasons.

What makes this patty pan squash recipe magical? Garlic caramelizing into those golden edges. Herbs clinging to every nook. And that perfect texture – tender but not mushy – achieved in just 20 minutes. It’s become my summer staple because even on exhausted weeknights, chopping a few herbs and tossing squash in oil feels doable. Food should be this simple, this good.

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Why You’ll Love This Patty Pan Squash Recipe

I’m telling you, this patty pan squash recipe will become your summer side dish MVP. Here’s why:

First, it’s lightning fast – 20 minutes from chopping board to table. Those UFO-shaped cuties roast up faster than traditional zucchini. Second, that garlic-herb combo? Absolute fireworks. The garlic gets toasty while the rosemary and thyme perfume your whole kitchen.

Prep couldn’t be easier – just halve, toss, and roast. No fancy knife skills needed. And the versatility! Serve it hot off the baking sheet, toss it in pasta, or let leftovers brighten up salads. Unlike watery boiled squash, roasting gives it caramelized edges and concentrated flavor that’ll make even veggie skeptics reach for seconds.

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Ingredients for Roasted Patty Pan Squash

This patty pan squash recipe only needs a handful of ingredients to make magic happen:

• 4 patty pan squashes, halved – Choose small, firm ones about 3 inches wide
• 2 tbsp olive oil – The flavor carrier that makes everything delicious
• 3 cloves garlic, minced – Fresh is best for maximum punch
• 1 tsp dried thyme – Or 1 tablespoon fresh if you’ve got it
• 1 tsp dried rosemary – Crush it slightly before adding
• 1/2 tsp salt – Adjust to your taste
• 1/4 tsp black pepper – Freshly cracked preferred

The beauty of this patty pan squash recipe is how these simple ingredients transform into something extraordinary. You probably have most of them in your pantry already!

How to Cook Patty Pan Squash

This patty pan squash recipe transforms those cute UFO-shaped veggies into golden, caramelized perfection in no time. The secret? Two simple steps and pinching of patience while those garlicky herbs work their magic in the oven.

Step 1: Preheat and Prep

First things first – fire up that oven to 400°F (200°C) so it’s piping hot when your squash goes in. I learned the hard way that skipping this step leads to soggy squash! For this patty pan squash recipe, you’ll want to halve them stem-to-blossom about 1/2-inch thick – thick enough to hold shape but thin enough to roast through.

Step 2: Season and Roast

Here’s where this patty pan squash recipe gets delicious – toss those halves in a big bowl with olive oil until they glisten like morning dew. Add the garlic (trust me, fresh minced makes all the difference) and herbs, then arrange them cut-side down on your baking sheet. This positioning guarantees those gorgeous browned edges we’re after. Roast 15-20 minutes until fork-tender and golden – I start checking at 15 minutes because oven temps vary. For extra crispness, I sometimes give them a quick broil at the end!

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Tips for Perfect Patty Pan Squash

Let me share the insider tricks I’ve picked up after years of perfecting my patty pan squash recipe! First – that broiler trick is game-changing. Just 1-2 minutes at the end gives you those irresistible crispy edges that make people beg for this recipe. Trust me, it’s worth firing up the broiler!

Fresh herbs versus dried? Hands down, fresh wins – especially for this patty pan squash recipe. The rosemary and thyme release their oils beautifully during roasting. If you only have dried, no worries – just crush them between your fingers first to wake up the flavors.

Baking sheet real estate matters! Squash needs breathing room – overcrowd them and they’ll steam instead of roasting properly. I learned this the hard way when my first batch turned out mushy. As for size, stick with small to medium squash (3-4 inches) – they cook more evenly in this patty pan squash recipe than the big ones.

Serving Suggestions for Patty Pan Squash

This patty pan squash recipe shines as the perfect quick side dish – I love pairing it with grilled chicken thighs straight off the barbecue. The garlicky roasted squash complements the smoky meat beautifully. Also delicious? Tossing it with penne pasta and crumbled feta for a meatless Monday dinner.

When summer produce explodes, I’ll serve these roasted squash halves on a platter with other seasonal veggies – they make any meal feel special. Leftovers? Chop them up into eggs the next morning!

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Storing and Reheating Patty Pan Squash

I promise – if by some miracle there’s leftovers from this patty pan squash recipe, they’ll keep beautifully for days! Just let them cool completely (I learned this after creating condensation disasters) before popping them into an airtight container. They’ll stay fresh-tasting for up to 3 days in the fridge.

When reheating, skip the microwave unless you enjoy soggy squash! Instead, warm them gently in a dry skillet or pop them back in the oven at 350°F for 5 minutes. This brings back that lovely roasted texture and caramelized edges better than any microwave ever could.

Nutritional Information

Here’s the scoop on nutrition for this patty pan squash recipe – remember these are estimates since ingredients vary! Per serving, you’re getting about 90 calories, with 7g of healthy fats from that olive oil, 7g of carbs (mostly from the squash itself), and 2g of protein. It’s light but packs flavor!

FAQs About Patty Pan Squash

Share Your Patty Pan Squash Creation

Nothing makes me happier than seeing your twists on this patty pan squash recipe! Snap a pic of your golden roasted beauties and share your masterpiece with me on Pinterest – just look for Sophia’s Kitchen Creations. Or scroll down to leave a comment telling me how you made it your own!

Garlic Herb Roasted Patty Pan Squash

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A quick and flavorful side dish featuring tender roasted patty pan squash with garlic and herbs.

• Author: Sophia Collins
• Prep Time: 5 mins
• Cook Time: 20 mins
• Total Time: 25 mins
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 4 patty pan squashes, halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Preheat oven to 400°F (200°C).
2. Toss squash halves with olive oil, garlic, thyme, rosemary, salt, and pepper.
3. Arrange squash on a baking sheet, cut side down.
4. Roast for 15-20 minutes until tender and golden.
5. Serve warm.

Notes

• For extra crispiness, broil for 1-2 minutes after roasting.
• Substitute fresh herbs if available.
• Store leftovers in an airtight container for up to 3 days.

Nutrition

• Serving Size: 1/4 recipe
• Calories: 90
• Sugar: 3g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg