I’m always looking for healthy, low-calorie snacks, and this pattypan squash fits the bill! Pattypan squash, which also may be labeled sunburst squash or scallop squash at your grocery store, is packed with vitamin C, vitamin A, and magnesium. And since this particular recipe only calls for olive oil and seasoning, it makes for the perfect low-cal snack or side dish!

To get started, trim and halve your pattypan squash. On a large rimmed baking sheet, toss the squash in olive oil and season with salt and pepper. Pop those veggies in the oven for 20 or so minutes to roast until tender and golden. Next is the fun part! The recipe recommends sprinkling thyme, minced garlic, chopped parsley, and red pepper flakes, but really, this step is all you. You can add whatever seasonings you have, or, like me, omit any that don’t sound too yummy — in my case, red pepper flakes. After selecting your seasonings of choice, throw the squash back in the oven for five minutes to allow those flavors bake in. Once you’re happy with the fragrance and color, take the veggies out of the oven and serve in a large bowl!

Ahead, try out the pattypan squash for yourself with the full 30-minute recipe, as well as a few step-by-step photos to help you out along the way. This summer veggie is only available for a few months out of the year, so don’t hold out for too long!





Pattypan Squash Recipe


  1. 1 1/2 pounds pattypan squash, stems trimmed and halved
    2 tablespoons extravirgin olive oil
    Kosher salt
    Freshly ground black pepper
    2 cloves garlic, minced
    1 teaspoon chopped fresh thyme leaves
    Pinch crushed red pepper flakes
    1 tablespoon freshly chopped parsley


  1. Preheat oven to 425°F. Trim and halve pattypan squash, then toss with oil on a large rimmed baking sheet. Sprinkle with salt and pepper.
  2. Roast squash for 20 minutes or until tender and golden. Add garlic and thyme and toss to coat. Pop back into the oven until garlic is golden and fragrant, about five minutes.
  3. Sprinkle a large pinch of red pepper flakes and parsley over squash. Toss around and serve in a large bowl.


Yield 4 servings Prep Time 5 minutes Cook Time 25 minutes Total Time 29 minutes, 59 seconds

Image Source: POPSUGAR Photography / Emily Weaver


Lockwood Law


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