Description
Garlic Butter Roasted Patty Pan Squash is an easy and quick side dish packed with simple garlic butter flavor. It is one of the best healthy ideas for weeknight dinner and meal prep because the squash roasts until tender with golden edges and a savory finish. Serve it for a holiday table or potluck or brunch or party when you want a vegetable dish that feels homemade and bright without extra work.
Ingredients
- 1 1/2 pounds Patty pan squash
- 4 tablespoons melted Unsalted butter
- 4 cloves finely minced Garlic
- 1 tablespoon Olive oil
- 1/3 cup finely grated Parmesan cheese
- 2 tablespoons chopped Fresh parsley
- 1 tablespoon Lemon juice
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon optional Red pepper flakes
Instructions
- The small patty pan squash are trimmed and cut into uneven halves and quarters so the cut sides can roast against the pan. The pieces now show pale interiors and curved yellow and green skins with irregular shapes that look naturally homemade.
- Melted butter is combined with minced garlic olive oil salt black pepper and red pepper flakes until the mixture looks glossy and speckled. The coating changes from plain melted butter into a savory garlic mixture with tiny dark pepper flecks and soft garlic bits suspended throughout.
- The cut squash pieces are tossed with the garlic butter until their pale centers and curved skins look shiny and lightly speckled. Some garlic clings to the cut sides while a little butter pools between the pieces which makes the raw squash look seasoned and ready for roasting.
- The coated squash is moved into a single loose layer with some pieces cut side down and others slightly tilted. The layout changes from piled and glossy in the bowl to spread out and ready for heat with natural gaps and small garlic butter streaks between the pieces.
- The squash roasts until the cut sides soften and the edges turn golden with small browned parmesan spots. The pieces shrink slightly and shift into a more relaxed shape while the garlic butter turns glossy and the surface becomes tender with uneven caramelized patches.
- The roasted squash is transferred to a white plate and finished with chopped parsley lemon juice and a final scatter of parmesan. The final dish looks bright and homemade with browned edges glossy garlic butter and fresh green parsley sitting unevenly over the warm squash.
Notes
Pro Tips:
- Choose small patty pan squash because they roast faster and keep a tender bite with lightly browned edges.
- Keep the cut sides facing different directions so some pieces caramelize deeply while others stay soft and juicy.
- Use fresh garlic instead of jarred garlic because it gives the butter a cleaner savory flavor after roasting.
- Finish with lemon only after roasting so the squash stays bright without watering down the golden garlic butter.
Storage: Store leftover Garlic Butter Roasted Patty Pan Squash in an airtight container once it has cooled. Keep it chilled for up to three days so the tender texture stays pleasant. To reheat place the squash in a warm oven until the edges revive and the garlic butter loosens again. A skillet also works when you want a little extra browning. Avoid microwaving for too long because the squash can turn overly soft. Short bursts work best when you only need a quick lunch portion. For meal prep keep the parsley and lemon separate until serving. That keeps the final flavor fresh and bright.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 145
- Sugar: 4g
- Sodium: 410mg
- Fat: 12g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 18mg