Roasted Pattypan Squash
Aug 15, 2025, Updated Sep 18, 2025
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Pattypan squash has a mild, slightly sweet flavor that’s similar to a yellow crookneck squash. They look like little flying saucers, and I’m always drawn to them at the farmers market.
These scalloped summer squash are as beautiful to look at as they are to eat. They get a nice caramelization when roasted and pair perfectly with herb sauces like vegan pesto.
Whether you’re searching for new pattypan squash recipes or are just discovering it, you’re sure to find success with this roasted squash recipe. Pattypan squash is in season in abundance from June through August.
How to Roast Pattypan Squash
Making oven-roasted pattypan squash is a great beginner’s recipe. It requires minimal ingredients and can be made with white, yellow, green or multicolored varieties. Here’s how to make this summer side dish.
Trim the stems and cut squash in halves or quarters, depending on their size. Cut them from top to bottom, through where you remove the stems.
Add cut squash to a bowl with 2 tablespoons olive oil, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss to combine and place on a parchment-lined baking sheet.
Roast in an oven preheated to 425 degrees F for 20 minutes. Remove the pan and toss the squash with 2 cloves of minced garlic. Return pan to oven and roast for an additional 5 to 7 minutes, until squash starts to caramelize and garlic becomes fragrant.
To serve, add about a third of a cup of homemade or store-bought pesto to the bottom of a rimmed bowl or serving platter. Top with roasted squash and finish with a sprinkling of fresh, chopped basil.
Serving Suggestions
Roasted pattypan squash is an easy summer side dish and works as a vegan main course. Serve it as a side dish for a summer dinner party alongside some of my favorite pescatarian recipes.
- Spice-Rubbed Grilled Salmon
- Grilled Haddock with Lime & Caper Butter
- Shrimp Skewers with Fruit Salsa
Let me know what you think of pattypan squash, and leave a review. Your support helps me create seasonal recipes with ingredients you might find at the farmers market or in your local produce aisle.
Roasted Pattypan Squash with Pesto
Ingredients
- 1½ pounds pattypan squash
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 garlic cloves, minced
- ⅓ cup Dairy-Free Pesto
- 1 tablespoon fresh basil, chopped for garnish
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Trim ends of squash and cut in half. Toss with olive oil, salt and pepper
- Transfer to parchment-lined baking sheet and bake for 20 minutes.
- Add minced garlic, toss and bake for an additional 5 to 7 minutes, until squash starts to caramelize.
- Spread pesto onto a serving platter or low bowl. Top with roasted squash and finish with a sprinkling of fresh basil, as desired.
- Serve.
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