When summer gardens begin to overflow with vibrant produce, patty pan squash stands out with its charming scalloped edges and UFO-like shape. Often underrated and overlooked for its more familiar cousins like zucchini or yellow squash, patty pan squash offers a subtly sweet, nutty flavor and a delightful tender-crisp texture when cooked properly.
Whether you’re growing them yourself or spotting them at a local farmer’s market, this quirky squash is a perfect seasonal vegetable to cook with. And the good news? It’s incredibly versatile. You can grill it, roast it, sauté it, or even stuff it — and it pairs wonderfully with herbs, cheeses, garlic, and citrus.
This recipe is a simple yet elevated way to prepare patty pan squash — perfect for a light lunch, a side dish for dinner, or even a centerpiece for a vegetarian meal.
What is Patty Pan Squash?
Before diving into the recipe, let’s take a moment to appreciate this unique vegetable.
Patty pan squash is a type of summer squash, usually harvested when it’s still young and tender. It comes in a range of colors, from pale green to sunny yellow and even white. The flavor is mild and buttery, and its firm texture makes it ideal for grilling or stuffing.
Unlike winter squash, you don’t need to peel it. The skin is edible and becomes soft and flavorful when cooked, making preparation easy and fuss-free.
Ingredients You’ll Need
For this roasted patty pan squash dish with garlic, lemon, and herbs, you’ll need just a handful of simple ingredients:
- 6–8 small patty pan squash, sliced into thick wedges
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon lemon juice
- Zest of 1 lemon
- Salt and pepper, to taste
- Grated Parmesan or feta cheese (optional, for garnish)
- Fresh chopped parsley, for garnish
The star here is, of course, the patty pan squash. Its shape makes for a beautiful plate presentation, and when roasted, it becomes golden on the outside and soft on the inside.
How to Prepare Patty Pan Squash
Start by washing the squash under cold water and patting it dry. If it’s on the smaller side (about the size of a golf ball or a bit larger), you can use it whole or cut it into halves or quarters. For larger ones, it’s best to slice them into ½-inch wedges or thick rounds for even cooking.
The seeds in young patty pans are soft and completely edible, so there’s no need to scoop them out unless they’re very mature.
Once the squash is sliced, transfer it to a large bowl and toss it with olive oil, garlic, herbs, salt, and pepper. Make sure the pieces are well coated — this will help them roast evenly and infuse them with flavor.
Roasting Instructions
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or foil. Spread the seasoned squash evenly across the tray in a single layer. Don’t overcrowd the pan — if needed, use two trays.
- Roast for 20–25 minutes, flipping the squash halfway through. The edges should begin to caramelize and turn golden brown.
- In the last 5 minutes of roasting, sprinkle the lemon zest over the squash and give it one final toss.
Once out of the oven, drizzle the lemon juice over the hot squash and garnish with parsley. If you like a touch of richness, a little grated Parmesan or crumbled feta goes a long way.
Why This Recipe Works
This dish hits that sweet spot between simple and elegant. Roasting enhances the natural sweetness of the squash, while garlic and herbs bring out savory notes. The lemon adds brightness and cuts through the richness of the olive oil, creating a well-balanced flavor profile.
If you choose to add cheese, it adds a salty, creamy layer that complements the squash beautifully — but the dish is just as good without it, making it vegan-friendly.
It’s a wonderful side for grilled meats, baked fish, or hearty grains like quinoa or couscous. You can also toss leftovers into a warm salad or fold them into a vegetable frittata the next morning.
Tips for Success
- Choose smaller squash: Smaller patty pans tend to be more tender and flavorful. If yours are large and mature, consider scooping out the seeds before roasting.
- Don’t skip the herbs: Fresh rosemary and thyme elevate the whole dish. If you don’t have fresh herbs, dried versions can work — just use them sparingly.
- Experiment with flavors: Try adding a touch of smoked paprika or chili flakes for a bit of heat. Or switch out lemon for balsamic vinegar to bring a different depth.
- Use high heat: Roasting at a higher temperature encourages caramelization, giving the squash that irresistible golden edge.
Optional Variation: Stuffed Patty Pan Squash
Another fun way to use this squash is to stuff it. If you’ve got slightly larger ones, cut off the top, scoop out the center, and fill them with a savory mixture of sautéed onions, breadcrumbs, cheese, and herbs. Bake until the squash is tender and the filling is golden.
This makes a great vegetarian main dish and looks impressive when served on a plate.
Storing and Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. They reheat beautifully in a skillet over medium heat — no need to microwave them unless you’re in a rush.
Avoid freezing patty pan squash after roasting, as the texture may become mushy.
Sometimes the most delightful dishes come from the simplest ingredients. Patty pan squash might not be the flashiest vegetable at the market, but when cooked with care and a few pantry staples, it turns into something truly special.
Personally, I find something incredibly satisfying about using seasonal produce in uncomplicated ways. When you let the ingredient shine — and patty pan squash certainly does — there’s not much more you need.
This roasted patty pan squash recipe is the kind of dish that becomes a staple in summer kitchens. It’s quick, it’s healthy, and it’s endlessly customizable. Whether you serve it hot from the oven, room temperature, or even chilled with a drizzle of vinaigrette — it’s a celebration of summer on a plate.
Quick Recap
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 4
Ingredients:
- 6–8 patty pan squash
- 3 tbsp olive oil
- 3 cloves garlic
- 1 tsp thyme
- 1 tsp rosemary
- Zest & juice of 1 lemon
- Salt, pepper, and cheese to taste
Instructions:
- Preheat oven to 425°F.
- Slice squash and toss with oil, garlic, herbs, salt, and pepper.
- Roast for 20–25 mins.
- Finish with lemon juice, zest, and optional cheese.