PATTY PAN SQUASH RECIPE ROASTED RECIPES

Name: Roasted Patty Pan Squash
Prep time: 5 min
Total time: 30 min
Yield: 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. chopped fresh thyme leaves; Pinch crushed red pepper flakes; 1 tbsp. freshly chopped parsley

BEST PATTY PAN SQUASH RECIPE - HOW TO MAKE PATTY PAN SQUASH

Best Patty Pan Squash Recipe - How to Make Patty Pan Squash image

This roasted Patty Pan Squash recipe from Delish.com is so easy to make is the perfect side dish.

Provided by Laura Rege

Categories gluten-free healthy 30-minute meals weeknight meals side dish

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 8

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. chopped fresh thyme leaves
Pinch crushed red pepper flakes
1 tbsp. freshly chopped parsley

Steps:

Preheat oven to 425°. Toss squash with oil on a large rimmed baking sheet. Season with salt and pepper. 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. Sprinkle a large pinch of red pepper flakes and parsley over squash and toss to coat.

MAPLE ROASTED BUTTERNUT SQUASH - SKINNYTASTE

Maple Roasted Butternut Squash - Skinnytaste image

A simple Fall side dish, made with just 3 ingredients (butternut, pure maple syrup and oil) plus s + p!

Provided by Gina

Categories Side Dish

Cook Time 40 minutes

Yield 4

Number Of Ingredients 4

Ingredients

1 1/4 lbs butternut squash (peeled and diced 3/4-inch)
1/2 tbsp olive oil or coconut oil
2 1/2 tbsp pure maple syrup
kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400°F.
In a large bowl, toss the butternut squash with oil, maple, salt and fresh ground pepper. Place in a baking dish, cover with foil and roast in the center of the oven for 25 minutes.
Remove foil, turn the squash and bake an addition 15 minutes, or until fork tender (time will vary depending on the size you cut the squash).
Makes 3 cups.

Nutrition Facts : ServingSize 3 /4 cup, Calories 104 kcal, CarbohydrateContent 23 g, ProteinContent 1 g, FatContent 2 g, SodiumContent 7 mg, FiberContent 4 g, SugarContent 7 g

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