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Oven-Roasted Patty Pan Squash With Shallots and Herbs

 1/2 pound patty pan summer squash (cut into 1-inch chunks)
 1 shallot (sliced thin)
 1 teaspoon chopped fresh thyme
 1 tablespoon olive oil
 Pinch of sea salt

Preheat the oven to 400 F.


Toss the squash, shallot, thyme, olive oil and salt together in a bowl.


Spread the mixture out onto a sheet pan. Bake 15 to 25 minutes or until the squash is tender. Monitor it periodically by testing it with a fork.


Serve hot or at room temperature.