If you’re looking for a vibrant way to spotlight one of summer’s most charming vegetables, this Roasted Patty Pan Squash with Parmesan Recipe is an absolute showstopper. The scalloped edges of the patty pan squash caramelize beautifully under the roast, marrying a tender bite with crispy, cheesy edges that simply melt in your mouth. Finishing it with Parmesan adds that irresistible savory punch, making this dish a perfect side or even a light main that feels both comforting and delightfully fresh. Trust me, once you try this recipe, you’ll want to add it to your regular rotation for whenever you crave something simple yet bursting with flavor.
Ingredients You’ll Need
This Roasted Patty Pan Squash with Parmesan Recipe calls for just a handful of ingredients, each playing a crucial role in bringing out bold yet balanced flavors. The simplicity here is key—every ingredient shines and combines to create a dish full of texture, richness, and color.
- Patty pan squash (1 1/2 pounds or about 3 medium squash): The star ingredient, prized for its unique shape and tender flesh that roasts beautifully.
- Olive oil (1 tablespoon): Adds richness and ensures the squash crisps up to perfection without sticking to the pan.
- Kosher salt (1/4 teaspoon): Enhances the natural sweetness of the squash and balances the Parmesan’s sharpness.
- Ground black pepper (1/4 teaspoon): Provides a subtle kick of heat to brighten the flavors.
- Grated Parmesan cheese (1/2 cup): A nutty, savory finish that melts and browns for irresistibly cheesy edges.
- Optional garnish – finely chopped parsley or micro greens: Adds a fresh, vibrant contrast to the roasted flavors and makes the dish pop visually.
How to Make Roasted Patty Pan Squash with Parmesan Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 425 degrees Fahrenheit. This high heat is essential because it creates a crisp exterior on the squash slices while keeping the inside tender and juicy. A properly heated oven sets the stage for perfectly roasted patty pan squash every time.
Step 2: Slice the Patty Pan Squash
Next, carefully slice the patty pan squash lengthwise into 1/4 inch thick slices. This thickness helps the squash cook evenly, giving you a nice balance between soft interiors and crispy edges. Plus, the scalloped shape of each slice turns into a fun, edible flower-like shape once roasted!
Step 3: Arrange on Baking Sheet
Place the squash slices in a single layer on a parchment-lined baking sheet. It’s important not to crowd them because that can lead to steaming rather than roasting, which we want to avoid. If necessary, use two baking sheets so each slice has its space to roast and crisp beautifully.
Step 4: Oil and Season
Brush each slice generously with olive oil, then sprinkle kosher salt and ground black pepper over them. Flip the slices over and repeat the oiling and seasoning on the other side. Sprinkle most of your grated Parmesan cheese over the squash now, saving a few tablespoons for the finishing touch after roasting.
Step 5: Roast and Broil
Pop the baking sheet into the oven and roast for 20 minutes. This step softens the squash and starts the cheese melting process. After 20 minutes, switch your oven to the broil setting on high for just 1 minute—this is the magic moment when the Parmesan crisps to a golden brown, adding irresistible texture and depth of flavor.
Step 6: Add Final Parmesan and Serve
Remove the roasted patty pan squash from the oven and transfer to a serving dish. Immediately sprinkle the reserved Parmesan cheese on top for an extra cheesy layer that will cling to the warm slices. If you like, add a garnish of finely chopped parsley or micro greens to brighten things up visually and flavor-wise.
How to Serve Roasted Patty Pan Squash with Parmesan Recipe
Garnishes
Fresh garnishes like chopped parsley or peppery micro greens elevate this dish by adding vibrant color and subtle herbal notes that contrast wonderfully with the roasted, cheesy squash. Lemon zest can also add an unexpected pop of brightness.
Side Dishes
This Roasted Patty Pan Squash with Parmesan Recipe pairs beautifully with grilled proteins like chicken, steak, or salmon, making it a versatile side. It also works well alongside a hearty grain salad or even creamy polenta for a cozy, comforting meal.
Creative Ways to Present
For something fun, layer the roasted squash slices on a platter to create a colorful vegetable “cake,” or serve them stacked and drizzled with a balsamic glaze for a fancy appetizer. You can even add a fried egg on top for a casual brunch twist that feels indulgent yet wholesome.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The squash will keep its flavor nicely, although the crispy edges may soften—perfectly fine if you’re reheating gently.
Freezing
While you can freeze roasted patty pan squash, the texture after thawing may become a bit softer. If you decide to freeze, place the cooled slices in a single layer on a baking sheet first, freeze until solid, then transfer to a freezer-safe bag or container.
Reheating
To reheat, use a 375-degree oven for about 10 minutes to help restore some crispness. Avoid the microwave if you want to keep the cheesy edges from turning soggy, though it works if you’re short on time.
FAQs
Can I use other types of squash for this recipe?
Absolutely! While patty pan squash is ideal for its shape and texture, you can substitute zucchini or yellow squash. Just adjust the slicing thickness and roasting time slightly to accommodate differences in moisture.
Is Parmesan cheese the best cheese for this dish?
Parmesan is wonderful because it crisps up nicely under high heat and adds that nutty, salty flavor. However, you could experiment with Pecorino Romano or Asiago for similar results and taste variations.
Can I prepare this recipe without an oven?
You could try cooking the squash on a grill or stovetop, but roasting in the oven ensures even cooking and that lovely browned finish that defines this recipe.
How spicy is this dish?
There is just a gentle hint of peppery heat from the black pepper, making this a mild and approachable dish for most palates, including kids.
What if I don’t have kosher salt?
Regular table salt can be used, but reduce the amount slightly since kosher salt grains are larger and less dense. Sea salt is also a great option.
Final Thoughts
There’s something truly joyful about roasting patty pan squash until it’s tender with a golden Parmesan crust, and I hope this Roasted Patty Pan Squash with Parmesan Recipe inspires you to make it part of your kitchen adventures. It’s easy, flavorful, and makes any meal just a little bit more special. Give it a try—you’ll be hooked on those cheesy, crispy edges and the pretty presentation every single time!
