Patty Pan Squash Recipe

Roasted patty pan squash in a white baking dish, garnished with parsley and parmesan cheese.

5 from 4 votes

A simple side dish that will add interest and delight to your table. Your friends and family will love the crunch of the crisped parmesan against the softness of the roasted patty pan squash.

Prep Time5

Cook Time35

Total Time40

Course: Side Dish, Side Dishes

Cuisine: French

Keyword: healthy patty pan squash, low carb patty pan squash, Patty pan squash recipe

Servings: servings

Calories: 106kcal

Author: Scott Groth

Ingredients

3 patty pan squash sliced
1 cup freshly shredded Parmesan
1 tablespoon olive oil
1 pinch kosher salt & black pepper

Instructions

Preparation Steps

Gather the tools and ingredients.
Preheat your oven to 400°F (200°C).
Prepare the patty pan squash. Cut off the stem and discard it. Cut off the base and discard it. Slice the patty pan in half and cut the squash into wedges (like an orange). If the segments are too large, cut them in half lengthwise.
Shred the cheese.

Cooking Instructions

Place the bits of squash into a steamer basket over 1 inch of water. Steam for 10 minutes.
Transfer the cooked squash wedges to a baking dish. The squash should be pretty tight in a single layer in the dish.
Season the patty pan squash with olive oil, salt and pepper. Use the best olive oil you have!
Add the freshly shredded parmesan to the top of the patty pan squash.
Roast, uncovered, for 25 minutes.

Notes

If you are going to double this recipe, don't double the steaming time for the squash. Just increase the steaming to 15 minutes rather than 20. At 20 minutes, the squash starts to turn to mush and nobody wants mushy squash.

Make sure you are using fresh shaved parmesan. Buying a tub of grated or shaved parmesan will not work. The grated is too dense and the store shaved parmesan is too thick. The secret to the crust is using a microplane or fine grater on the parmesan.

These patty pan reheat beautifully the next day in a 400F oven. So good.

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