Roasted Patty Pan Squash

Try this classic approach to roasting squash using our Outreach Farm Project Patty Pan Squash.

Serves: 4 servings

Ingredients

• 1 1/2 lb patty pan squash, stems trimmed and halved
• 2 Tbsp. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 1 tsp. fresh chopped thyme leaves
• Pinch crush red pepper flakes
• 1 tbsp. freshly chopped parsley

Directions

Step 1: Gently scrub/wash/rinse squash to remove any soil.

Step 2: Preheat oven to 425°. Toss squash with oil on a large rimmed baking sheet. Season with salt and pepper.

Step 3: Roast until tender and golden, about 20 minutes. Add garlic and thyme to baking sheet with squash and toss to coat. Roast until garlic is golden and fragrant, about 5 minutes more.

Step 4: Sprinkle a large pinch of red pepper flakes and parsley over squash and toss to coat.

Enjoy!