Oven-Roasted Patty Pan Squash with Shallots and Herbs


  • 1/2 pound patty pan summer squash (cut into 1-inch chunks)
  • 1 shallot (sliced thin)
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon olive oil
  • Pinch of sea salt


  • Preheat oven to 400 F.
  • Toss the squash, shallot, thyme, olive oil and salt together in a bowl.
  • Spread the mixture out onto a sheet pan. Bake 15 to 25 minutes or until the squash is tender. Monitor it periodically by testing it with a fork.
  • Serve hot or at room temperature.

Source: The Spruce Eats

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