Garlic & Herb Roasted Patty Pan Squash

This week, with Chef Scott away, I’m stepping in with a recipe of my own – one that celebrates the patty pan squash, a fun and slightly underrated vegetable that’s been cropping well here in my garden.

Patty pan squash have a delicate, buttery flavour and a slightly nutty bite. Roasting them is my favourite way to enjoy them, as it brings out their natural sweetness while keeping them tender.

Ingredients

• 4–5 small patty pan squashes, halved or quartered depending on size
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• A handful of fresh herbs – parsley, thyme, or basil work well
• Salt and black pepper

Method

1. Preheat the oven to 200°C (fan 180°C).
2. Toss the squash pieces in olive oil, garlic, salt, and pepper.
3. Spread onto a baking tray in a single layer.
4. Roast for around 20 minutes until golden and tender.
5. Finish with freshly chopped herbs before serving.

Serving Suggestion

This dish makes a lovely side for grilled meats, fish, or barbecues, but I often enjoy it with some crusty bread and a fresh salad for a light summer meal.