Ingredients:

  • 1½ lb patty pan squash
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C). Wash the patty pan squash and pat it completely dry.
  2. Slice small squash in half or quarter large squash into wedges to ensure even cooking.
  3. Place the squash pieces in a large mixing bowl. Drizzle with 3 tbsp extra virgin olive oil and add 4 cloves minced garlic, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp kosher salt, and 1/2 tsp black pepper.
  4. Toss gently with hands or a spatula until every piece of squash is evenly coated.
  5. Spread the squash in a single layer on a large rimmed baking sheet, ensuring the pieces are not touching; cook in batches if they do not fit in one layer.
  6. Roast for 18–22 minutes until the edges turn a deep golden brown and the centers feel tender when pierced with a fork.