In Blog, Recipes

Roasted Patty Pan Squash

Patty pan squash is abundant in summer but most of us have no idea what to do with this funny looking object.  Patty pan squash comes in many colors and sizes but they all have a flying saucer look to them that sets them apart from other squash on the shelf.  I have been so fortunate to belong to a farm share that gives us these and I am grateful to have been introduced to this delicious vegetable.

So what do we do with these foreign looking discs?  First, realize that you can use the entire squash so no need to do anything but cut off the stems.  I love this squash roasted which is why I came up with this delicious recipe that can be used with patty pan alone or with a mixture of other summer varieties. The squash is firmer than a yellow squash so it does roasts better and doesn’t get soggy. It is delicious by itself but I mix it with other squash since I belong to a farm share that is giving me several varieties at once.

The nutrition profile of patty pan squash is low in calories with only 18 calories per 100 grams, high in fiber and a rich source of vitamin A.  The skin also holds antioxidants like carotenes, lutien and zeaxanthin, all nutrients that help prevent oxidative damage to our cells and thus play a role in anti-aging.  This squash is also very high in folate making it an ideal food for someone who is pregnant.

If you are following BodyDesigns Two-Week Detox Plan this is a great addition to meals or snacks.  As part of your Lifestyle Plan this adds a high fiber food to your meal. So grab some patty pan squash and try this delicious recipe today.

Roasted Patty Pan Squash

Preheat Oven to 450 degrees

4 lbs. patty pan squash, cut into cubes (2 small ones)
2 T. olive oil
2 garlic cloves, minced
1 tsp. thyme
1 tsp. salt
1 tsp. pepper
1/4 tsp.red pepper flakes

1. Cut ends off of the squash and cut into cubes.
2. Place squash in a large bowl and add oil, garlic, thyme, salt, pepper and red pepper flakes and mix well.
3. Place all the squash in a roasting pan (spray pan or use parchment paper for easy clean up).
4. Roast at 450 for 40 minutes, turning once halfway.

Servings: 4

Calories: 144
Fat: 8 g
Carbs: 18 g
Fiber: 6 g
Protein: 6 g

I would love to hear from you after you try this recipe. Reach out to me on social media or send me a quick email telling me what you think.

Are you looking to transform your health? Mary works with clients all over the country developing personalized nutrition and exercise plans for weight loss and health. If you’re ready to get started on your journey to health and wellness contact her today!

Visit BodyDesigns Two Week Detox Plan or BodyDesignsbyMary for more information.

bodydesigns two week detox plan

Follow Me on Pinterest

Recommended Posts

Leave a Comment

Contact Us

I'd love to hear from you - send me a message and I'll get back to you as soon as possible!!

Not readable? Change text. captcha txt
cold curry yellow squash soupSlow Cooker Pumpkin Spice Oatmeal
Malcare WordPress Security