In-Season Recipe: Roasted Pattypan Squash

Josephine Chu shows off the pattypan squash and its roasted counterpart. Photograph by Angie Hilsman

Maintaining a lively, in-season menu can be challenging, so we visited Common Good City Farm to get some inspiration for quick summer recipes. Program outreach coordinator Josephine Chu introduced us to pattypan squash, a whimsical looking vegetable with a fun name. Try her recipe as a side dish—if you can resist eating it right off the pan.

Josephine’s Roasted Pattypan Squash:

Serves: 4

You will need:

  • 1 pattypan squash
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 3-4 sprigs of rosemary, chopped
  • 3-4 sprigs of thyme, chopped


  1. Preheat oven to 350 degrees.
  2. Wash the pattypan squash. Then slice lengthwise into 1/8-inch slabs.
  3. Lay on a baking pan, and drizzle with olive oil.
  4. Season with salt, pepper, rosemary, and thyme.
  5. Bake squash for 30 minutes.
  6. Flip squash and bake for an additional five minutes.
  7. Enjoy your pattypan squash.

Get creative and try roasting other veggies—like carrots or zucchini—with the same ingredients.