Roasted Pattypan Squash (yes, you can eat the rind)

22 Sep

These summer squashes — with their tam o’ shanter shape and luscious colors — look more pretty than edible, but they are really tasty, so have no mercy, grab them off that fall centerpiece and cook ’em up while they are fresh and tender!

This is a really basic recipe for roasting that I used recently when packing the oven with four different veggie dishes. You can boil pattypans, stuff them (Click here for a gorgeous and simple stuffed pattypan recipe!) , even grill them (brush with lemon and mint, yum, yum), but this will do the job if you just want to get the job done simply.

I do recommend scooping the seeds if there are a lot of them and you have the time.

Roasted Pattypan Squash

2 medium pattypan squash (about 1.5 lbs), quartered, seeds removed if desired

2 -3 Tbs extra virgin olive oil

1 Tbs dried oregano

1 Tbs dried thyme

Salt and black pepper to taste

Preheat oven to 450°F. Spread oil over all surfaces of squash. Then sprinkle with herbs, salt and pepper. Cook for 20-25 minutes, or until tender.


19 Responses to “Roasted Pattypan Squash (yes, you can eat the rind)”

  1. PE Barroway October 9, 2014 at 12:51 am #

    My 7-year-old was with me at our local farmer’s market this past weekend. He saw the cool-looking pattypans, and wanted to try it since he loves squash! I Googled recipes and yours was by far the most straight-forward. We made prepared the pattypan together last night; in my son’s words it was “sooooo good!” What else can I say? Thanks a million for a keeper!

    • Natalia at Hot, Cheap & Easy October 9, 2014 at 5:51 am #

      I woke up to find this message and it started my day off wonderfully! So glad the patty pan worked for him and thanks so much for letting me know! Can I recommend that you guys try our no knead refrigerator bread? My 7 year old just won 1st prize at the long Island fair junior division with it. It is soon easy and teaches about yeast…

      • PE Barroway October 10, 2014 at 9:10 pm #

        I just found the no-knead bread recipe on your site. Sounds terrific and fun for my son and I! I’m going to buy the ingredients on my supermarket run this weekend.

  2. Lana Reilan July 16, 2014 at 9:00 pm #

    Oh my goodness! Another great recipe from Natalia!!!!!! Thanks, it was greater than ever!

  3. Peggy August 25, 2013 at 5:08 pm #

    Do you cover the pattypan when you roast it? I am assuming you do.

    • Natalia at Hot, Cheap & Easy August 25, 2013 at 6:01 pm #

      Nope! I cut it up, coat it with a bit of olive oil, maybe some seasonings and that’s it. Use a baking dish with a rim so it doesn’t drip!

  4. Bluejellybeans October 9, 2012 at 7:58 am #

    Muy rica receta Natalia. Me encantan las verduras al horno 🙂

    • Natalia at Hot, Cheap & Easy October 9, 2012 at 10:22 am #

      A mi tambien, y menos mal porque acabo de percatar que hay otras dos libras mas de judias en la nevera…

  5. Natalia at Hot, Cheap & Easy October 7, 2012 at 9:19 am #

    Reblogged this on Hot, Cheap & Easy and commented:

    The Number One searched-for post in the late summer….a dead simple recipe that demystifies the pattypan squash!

  6. Rufus' Food and Spirits Guide September 23, 2011 at 5:45 am #

    Roasted squash is always so flavorful, even when it’s simple like this.

  7. Natalia at Hot, Cheap & Easy August 10, 2014 at 7:28 am #

    Thanks so much for including Hot, Cheap & Easy in your menu plans!


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