Roasted Pattypan Squash with Olive Oil and Parsley

Name: Roasted Pattypan Squash with Olive Oil and Parsley
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: European-inspired
Ingredients: 700 g pattypan squash, trimmed; 2 tbsp olive oil; 1/2 tsp fine salt; 1/4 tsp black pepper; 1 tbsp chopped parsley

Tender pattypan squash roasted with olive oil and black pepper.

By Savva LoginovUpdated October 2, 2026

Total 35 minMakes 4 servings

Jump to Recipe

This simple roasted pattypan squash recipe seasons the tender summer squash with oil, salt and pepper. Cut larger squash into wedges and roast until browned at the edges; small squash can be halved. Heat oven to 220°C (425°F). Halve small squash or cut larger ones into even wedges. Toss squash with olive oil, salt and pepper. Arrange cut-side down on a baking tray. Roast 20 to 25 minutes, turning once, until tender and browned at the edges. Scatter parsley over the squash and serve warm. Prepare and measure ingredients before cooking. Cut ingredients into even pieces. Taste and adjust seasoning near the end.

Recipe card

Roasted Pattypan Squash with Olive Oil and Parsley

Prep 10 minCook 25 minTotal 35 minYield 4 servings

Adjust recipe Only numbered ingredient amounts change.

Equipment: Knife, cutting board, mixing bowl and suitable pan

Ingredients

700 g pattypan squash, trimmed 2 tbsp olive oil 1/2 tsp fine salt 1/4 tsp black pepper 1 tbsp chopped parsley

Instructions

Prepare squash
Heat oven to 220°C (425°F). Halve small squash or cut larger ones into even wedges.
Season
Toss squash with olive oil, salt and pepper. Arrange cut-side down on a baking tray.
Roast
Roast 20 to 25 minutes, turning once, until tender and browned at the edges.
Finish
Scatter parsley over the squash and serve warm.

How to tell when it is ready

Cook until tender and hot throughout.

Tips

Prepare and measure ingredients before cooking.
Cut ingredients into even pieces.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If the dish is too dry, add a little liquid gradually.
If browning too quickly, reduce the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose vegetable broth for a vegetarian version where appropriate.

Variations

Adjust herbs or spices to taste.
Add a squeeze of lemon for brightness.

Serving suggestions

Serve as part of a balanced meal.
Pair with a crisp green salad.
Offer fresh herbs at the table.
Serve with bread or a suitable grain.

Make ahead

Measure ingredients ahead; refrigerate perishable components and cook shortly before serving.

Storage

Refrigerate leftovers within 2 hours and use within 3 days.

Food safety

Check ingredient labels for allergens and refrigerate leftovers within 2 hours.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store roasted pattypan squash?

Refrigerate leftovers within 2 hours and use within 3 days.

Serve promptly and refrigerate leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.