Roasted Patty Pan Squash with Garlic and Herbs: A Simple Summer Side

If you’ve never cooked with patty pan squash, you’re in for a delightful surprise. With their adorable flying-saucer shape and tender texture, patty pans are one of summer’s most charming vegetables.

They’re slightly sweet, wonderfully versatile, and perfect for roasting, grilling, stuffing, or sautéing.

This roasted patty pan squash recipe is a no-fuss, flavor-packed way to enjoy this seasonal gem. Tossed with olive oil, garlic, and fresh herbs, then roasted until golden and caramelized, these squash become irresistibly crispy on the edges and soft inside — a perfect balance of texture and flavor.

Whether you’re cooking from your garden, farmers market haul, or CSA box, this easy side dish will become a go-to throughout the summer months.

What Is Patty Pan Squash?

Also known as scallop squash, patty pan squash is a type of summer squash, like zucchini and yellow squash. It’s usually small and round with scalloped edges — resembling a mini UFO or a flower. The flavor is mild, slightly nutty, and the texture is tender when cooked.

Patty pans come in shades of pale green, yellow, and white, and can range in size from bite-sized to several inches wide. You don’t need to peel them — their skin is thin and completely edible.

Why You’ll Love This Recipe

Fast & easy: Just 10 minutes of prep and a 20–25 minute roast time.
Healthy & light: Naturally low-carb, gluten-free, and vegan.
Customizable: Switch up the herbs or add cheese, lemon, or spice.
Perfect for summer: Great for barbecues, picnics, or everyday meals.

Ingredients

1½ lbs patty pan squash (about 4–5 medium), sliced into ½-inch rounds or wedges
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh chopped herbs (such as thyme, parsley, or basil)
Optional: Grated Parmesan, lemon zest, red pepper flakes

Instructions

1. Preheat the Oven

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

2. Prep the Squash

Wash the squash well and trim off any tough stems. Slice into even pieces — either thin rounds for small squash, or wedges if using larger ones. Consistent sizing helps them roast evenly.

3. Season and Toss

In a large bowl, toss the squash with olive oil, garlic, salt, pepper, and herbs until well coated. Spread in a single layer on the prepared baking sheet — don’t overcrowd or they’ll steam instead of roast.

4. Roast

Roast for 20–25 minutes, flipping halfway through, until squash is golden brown, tender, and caramelized on the edges.

5. Finish and Serve

Taste and adjust seasoning if needed. For extra flavor, sprinkle with Parmesan, a dash of red pepper flakes, or a squeeze of lemon juice. Serve warm or at room temperature.

Variations to Try

This base recipe is endlessly flexible! Here are a few ways to change it up:

Grilled Patty Pan Squash: Slice thick and grill over medium-high heat for 3–4 minutes per side. Brush with olive oil and season the same way.
Cheesy Bake: Add squash to a baking dish, top with mozzarella or goat cheese, and bake until bubbly.
Stuffed Patty Pans: Hollow out larger squash, fill with a grain and veggie mixture (like quinoa, mushrooms, and feta), and bake.
Lemon-Garlic Twist: Add 1 tablespoon lemon juice and zest just before serving for brightness.
Spicy Version: Add ¼ tsp cayenne or smoked paprika for heat and depth.

What to Serve with Patty Pan Squash

This versatile side dish pairs beautifully with a variety of mains:

Grilled chicken, steak, or fish
Pasta dishes or grain bowls
Roasted potatoes or other summer vegetables
Herbed rice or quinoa
Eggs or frittatas for brunch

It’s also perfect as part of a summer spread with fresh bread, cheese, and dips.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a skillet for best texture (the microwave will soften the squash too much). You can also eat them cold in a salad or wrap!

Pro Tips for Perfect Roasted Squash

Use high heat: Roasting at 425°F ensures caramelization without drying out the squash.
Don’t crowd the pan: Leave space between pieces so they roast, not steam.
Cut evenly: Uniform slices roast evenly and look beautiful on the plate.
Season well: Summer squash is mild — salt, herbs, and garlic are key to flavor.

Final Thoughts

This patty pan squash recipe is the kind of simple, seasonal cooking that makes summer shine. It’s easy enough for a weeknight but elegant enough to serve at a dinner party.

The roasted garlic and herbs bring out the squash’s natural sweetness, while the crispy edges and tender centers offer perfect bite after bite.

Whether you’re discovering patty pan for the first time or it’s a beloved staple from your garden, this dish is a delicious reminder of how rewarding cooking with fresh produce can be.