Make the best patty pan squash recipe with this step-by-step guide. Roasted with garlic, herbs, and Parmesan, it’s the perfect summer side dish!
I can tell you—patty pan squash is one of the most underrated treasures of the summer garden. Its cute UFO shape, tender texture, and buttery flavor make it a dream to cook with. And when done right? It’s absolute summer gold. Whether you picked up a basket from the farmers’ market or pulled these little beauties straight from your backyard plot, you’re about to make the best patty pan squash recipe that’s ever hit your dinner table.
The Best Patty Pan Squash Recipe: Roasted Garlic Parmesan Patty Pan Squash
This recipe brings out the natural sweetness of the squash while giving it a rich, savory punch with garlic, herbs, and parmesan. It’s crisp on the outside, creamy on the inside, and packed with flavor in every bite.
Ingredients:
- 1½ pounds patty pan squash (about 4–5 medium squash)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (optional for a touch of warmth)
- ½ teaspoon dried Italian herbs (or use fresh thyme or oregano if you’ve got it)
- ¼ cup grated Parmesan cheese (plus more for serving)
- Zest of ½ a lemon (optional, for brightness)
- Fresh parsley, chopped (for garnish)
Instructions
1. Preheat Your Oven
Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
2. Prep the Squash
- Wash the squash thoroughly. Pat them dry.
- Cut off the top stems, then slice each squash into ½-inch thick rounds. If they’re small, you can halve or quarter them depending on your desired size.
3. Make the Garlic Oil Mix
In a large mixing bowl, whisk together:
- Olive oil
- Minced garlic
- Salt
- Black pepper
- Smoked paprika
- Italian herbs
4. Coat the Squash
- Toss the squash slices into the bowl and use your hands or a spoon to coat every piece thoroughly.
- Spread the slices evenly onto the baking sheet. Make sure they don’t overlap—this helps them roast instead of steam.
5. Roast Until Golden
- Roast for 18–22 minutes, flipping halfway through.
- At the 15-minute mark, sprinkle the grated Parmesan over the top.
- Let it roast another 5–7 minutes until the cheese is melted and slightly crispy and the squash edges are golden brown.
6. Finishing Touches
- Once out of the oven, sprinkle with lemon zest and chopped parsley.
- Serve warm, with an extra hit of Parmesan on top if you’d like.
Pro Tips from a Grandma Who’s Been Roasting Veggies for Decades
- Don’t skip the garlic. It elevates the squash from “side dish” to “where have you been all my life?”
- If your squash is extra small, you can roast them whole—just cut a little “X” on the top to let flavor seep in.
- Want it spicy? Add a pinch of crushed red pepper flakes to the oil mixture.
- Leftovers reheat well in the air fryer and taste amazing tossed into scrambled eggs or a grain bowl the next day.
What to Serve It With
- Grilled chicken thighs or lemon-herb salmon
- A big bowl of quinoa or farro
- Tossed into a garden pasta salad with cherry tomatoes and feta
Or honestly? Pile it on a plate and eat it on its own with a fork straight from the baking sheet—I won’t judge.
Once you make this once, you’ll never look at patty pan squash the same way again. Whether you’re pulling it from your garden or grabbing it at a summer market, this simple, hearty, flavor-packed dish brings out the very best of what the season has to offer. The best patty pan squash recipe doesn’t require fancy techniques—just honest ingredients and a little bit of love from the oven. Add it to your weekly summer rotation and watch everyone fight for seconds.
Do not miss this Grandma’s Pound Cake Recipe!
