Roasted Pattypan Squash

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Roasted Pattypan Squash recipe by Barefeet In The Kitchen

This giant squash was hiding in my garden unbeknownst to me. I grinned when I found it this morning. Pattypans are typically harvested at about 2-3 inches in size. This lovely one grew to almost 5 inches across before I noticed it hiding in the back.

After my boys finished laughing like crazy at the monster size, I decided to try roasting it whole. It was good! I liked the texture and the flavor and I really liked the presentation.

Roasted Pattypan Squash recipe by Barefeet In The Kitchen

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Roasted Pattypan Squash

5 from 4 votes


  • 1 giant pattypan squash
  • 1 garlic clove minced
  • olive oil
  • freshly ground black pepper
  • kosher salt
  • dried oregano


  • Preheat oven to 400 degrees. Wash and place pattypan on a foil lined pan. Drizzle olive oil over the squash. Mince a garlic clove and spread that over the top. Crack fresh pepper, sprinkle kosher salt and oregano on top. Season generously! There will be more seeds than usual in the center of the bigger squash. You'll only be eating around the sides of the squash.
  • Cook for 20-25 minutes, just until it is hot and starting to soften slightly. The goal is to have a bit of bite to the squash, nothing soft or squishy at all. The texture was excellent. I couldn't resist taking a picture of my plate after I cut the squash. It was still firm and absolutely delicious. I liked it so much that I am already planning ways to stuff these next time. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Inside a British Mum's Kitchen says

    I can't believe it – this is perfect. I went to the farmers market yesterday and bought Patty Pan Squash – not knowing WHAT on earth to do with it. They are sitting on my kitchen counter – so perfect! Your recipe sounds delicious – can't wait for dinner!

  2. Anonymous says

    Hi Mary. Just reading your recipe and comments about larger patty pan and how you were considering coming up with a plan for stuffing them "Next Time". I was wondering if that "time" had occurred yet. It is, as I type this,5 years later. I hope that no misfortune has precluded your desire to follow thru. I just would like to consider stuffed patty pan with Italian sausage, etc. as a possibility, but need to follow someone who has done the experimenting!

  3. Rebecca Billard says

    Thank you for your extra remarks on this recipe. I hollowed the seeds out of my squash and baked it for 35 minutes filled with fresh pesto putting a little parmesan on the top at the end. Served for two cut in half. Very healthy. I have never cooked one of these before. This one was a gift from a friends garden.5 stars

  4. Cindy says

    I added walnuts, let it cook a little longer, let it rest. I used garlic olive oil, cracked pepper & sea salt.
    Yummy5 stars

  5. Anita Goodman says

    Loved your recipe, Mary. It took me quite a while to figure out what kind of squash this was (was in a bag from someone). Lol. So simple to prepare. Thanks so much.5 stars