Roasted Patty Pan Squash
Ingredients
- 1-1/2 pounds patty pan squash stems trimmed and quartered (see Notes)
- 1 tablespoon extra-virgin olive oil or to taste
- Kosher salt and freshly ground black pepper
- 3 medium cloves garlic minced
- 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon red pepper flakes
- 8 to 10 fresh basil leaves thinly sliced (chiffonade-style)
- 1 tablespoon grated Pecorino-Romano cheese
Instructions
- Preheat the oven to 425°F. Cover a large cookie sheet with a piece of parchment paper.
- In a medium bowl, toss squash and olive oil. Season with Kosher salt and freshly ground pepper.
- Add squash to the prepared pan. Set the bowl aside.
- Roast squash in the oven until just tender, about 15 minutes.
- Meanwhile add garlic, thyme and red pepper flakes to the reserved bowl.
- Carefully add partially roasted squash to the bowl and toss. (I lift the parchment paper from the cookie sheet and use it to transfer the squash to the bowl.) Transfer it back to the cookie sheet.
- Roast for another 5 minutes or so until the squash is tender and browned in places.
- Transfer squash to a platter and sprinkle with fresh basil and Pecorino-Romano cheese. Serve immediately.
Notes
* The squash pieces should be of equal size. If some of your whole squash are larger than others you may need to cut the pieces into more than quarters.
