Ingredients and Substitutions
Patty pan squash. I kept it simple and used patty pans on their own here but summer squash all cooks similarly so feel free to use a few different varieties. This recipe works perfectly with zucchini/yellow squash too. Olive oil. Avocado oil is a good alternative. Seasoning: Garlic powder, salt and black pepper. Other spices like onion powder, smoked paprika, dried oregano and red pepper flakes/chilli flakes are all delicious options. I like to squeeze over a little lemon juice as the squash comes out of the oven and finishing the roasted veggies with Parmesan cheese will also add a big boost of flavor.
How to cook patty pan squash
Wash the squash and allow to drain in a colander. Slice in half (quarter them if they are very large) then add to a large bowl. Drizzle over the olive oil then season with your desired seasonings. Toss to coat then transfer to a large baking dish or sheet pan. Place in a preheated oven and allow to roast for 20-25 minutes until the squash is tender and golden brown. Remove from the oven then finish with a squeeze of lemon juice and garnish with fresh herbs like basil, chives or parsley before serving.
Can I make this ahead?
Any leftovers can be kept in an airtight container in the fridge for up to 4 days and reheated in the oven or air fryer. I also love roasting the patty pans ahead and using in salads, pasta dishes or soups.
Summer Squash Recipes
These zucchini recipes will all work with a variety of summer squashes.
