Roasted Patty Pan Squash
A vibrant and flavorful dish featuring roasted patty pan squash, enhanced with garlic and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
Scale
- 4 patty pan squash, cut into bite-sized pieces
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- Salt and Pepper to taste
- 2 tbsp fresh herbs (thyme, parsley, or basil)
- 2 tbsp grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the patty pan squash under cool water, trim the tops and bottoms, and cut into bite-sized pieces.
- Toss the cut squash with 1 tablespoon of olive oil and minced garlic.
- Season with salt and pepper to taste.
- Fold in the fresh herbs.
- Spread the mixture evenly on a baking sheet lined with parchment paper and roast for about 20-25 minutes, stirring halfway through.
- Sprinkle with Parmesan, if using, and return to the oven for an additional 2-3 minutes.
- Serve warm and enjoy!
Notes
For a vegan version, skip the cheese or substitute with a nut-based cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
Keywords: patty pan squash, roasted vegetables, vegetarian recipes