Step 1

Preheat the oven to 425 °F (218 °C) and grease a baking pan. Get out a 10 in × 15 in (25 cm × 38 cm) baking pan or roasting dish and spray the bottom with nonstick cooking spray.If you don't have nonstick cooking spray, brush 2 teaspoons (9.9 ml) of vegetable or olive oil in the pan.

Step 2

Trim the ends off of the patty pan squash and cut each squash in half. Place 1 1⁄2 pounds (0.68 kg) of small rinsed patty pan squash on your cutting board and use a small knife to cut the stem and bottom tip from each squash. Then, cut each squash in 1/If your patty pan squash are larger than 4 inches (10 cm) across, cut them into quarters instead.

Step 3

Mix the oil, garlic, salt, oregano, thyme, and pepper in a bowl. Pour 1 tablespoon (15 ml) of olive oil into a small bowl and add 2 minced cloves of garlic along with 1/2 teaspoon (2.5 g) of salt. Stir or whisk in:Tip: If you'd rather use fresh herbs, lay 1 sprig of fresh thyme and 1 sprig of fresh thyme over the squash when you put it in the pan. Then, remove the sprigs before serving the squash.1/4 teaspoon (0.5 g) of dried oregano1/4 teaspoon (0.5 g) of dried thyme1/4 teaspoon (0.5 g) of ground black pepper

Step 4

Put the squash in the pan and toss it with the oil mixture. Transfer the patty pan squash to the greased baking pan and pour the oil and herb mix over them. Use a large spoon to move the squash around so they're coated with the flavorful oil.

Step 5

Put the squash in the oven and roast it for 10 to 15 minutes. Put the pan into the preheated oven and cook the squash until they're tender. To test if they're finished roasting, stick a fork into If you can pull the fork out easily, the squash is done.If the patty pan squash is still too firm for your liking, roast them for another 3 to 5 minutes and check again.

Step 6

Scatter 1 tablespoon (4 g) of minced parsley over the squash. To add a fresh flavor to the roasted squash, top them with the optional chopped parsley. Consider serving your roasted patty pan squash with roasted chicken, broiled salmon, or grilled steak.Although you can refrigerate leftover patty pan squash in an airtight container for up to 5 days, they will become soggy the longer they're stored.