Oven-Roasted Pattypan Squash With Shallots and Herbs

Green and yellow pattypan squash chunks with sliced shallots in a serving bowl

The Spruce Eats

Prep: 7 mins
Cook: 15 mins
Total: 22 mins
Servings: 2 servings
Nutrition Facts (per serving)
98 Calories
7g Fat
9g Carbs
2g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 98
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 70mg 3%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 2g
Vitamin C 9mg 43%
Calcium 40mg 3%
Iron 1mg 4%
Potassium 291mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pattypan squash could more accurately be called "flying saucer" squash because of its appearance—and, in fact, it sometimes is. The pattypan squash is small, round, and flat, with edges that resemble an alien spacecraft. (Some say this little squash looks like a Scottish tam.) It might be yellow, white, or green, or a combination thereof.

Its appearance aside, pattypan squash is versatile and makes for some delightful summer recipes. You can use it like any other summer squash or zucchini, and you don't need to peel it before cooking, either. It can be grilled, fried, or in this case, oven-roasted. It tends to stay a little bit firmer when cooked than yellow or green squash. Pattypan squash imparts a somewhat buttery flavor, although some people think it tastes more like olive oil; you might also say it tastes like what you pair it with.

This easy recipe for roasted pattypan squash uses shallots and herbs and makes a wonderful side dish for dinner parties. This recipe will feed two people, but you can double or triple it if you're feeding a crowd. It makes for an especially good side along with grilled chicken or salmon.


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"If you're looking for a light, flavorful side dish that’s healthy and inexpensive, this oven-roasted pattypan squash is a great option. It's a simple chop it, toss it, and roast it type of recipe. If you are unable to find this squash in your local grocery store, try looking at your local farmers' market." —Victoria Heydt

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A Note From Our Recipe Tester


  • 1/2 pound pattypan summer squash, cut into 1-inch chunks

  • 1 medium shallot, thinly sliced

  • 1 teaspoon chopped fresh thyme

  • 1 tablespoon olive oil

  • Pinch sea salt

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F. 

    Ingredients for oven-roasted pattypan squash recipe gathered

    The Spruce Eats

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

    Pattypan squash, shallots, and thyme in a bowl

    The Spruce Eats

  3. 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. 

    Pattypan squash with shallots spread on a sheet pan

    The Spruce Eats

  4. Serve hot or at room temperature. Enjoy.

    Green and yellow pattypan squash chunks with thyme and shallots in a serving bowl

    The Spruce Eats


  • When buying pattypan, look for smaller, young squashes; they tend to be more tender with a more delicate flavor.
  • You won't always find pattypan squash in the produce section of supermarkets except when it's summertime and they're in season. Otherwise, a farmers market between May and September is your best bet.
  • Cut off and discard the tough ends, and you might want to scrape out any visible seeds before cooking. 

Recipe Variations

  • For a different flavor, try using rosemary or marjoram instead of thyme, or use a combination of your favorite spices and herbs. Fresh basil and parsley work well, too.
  • You can also cut the pattypans into horizontal slices for an alternate presentation.

How to Store Pattypan Squash

Before using them, store pattypans wrapped in plastic wrap in the refrigerator for up to three days.

If you have any leftovers, they will keep for three to five days covered in the refrigerator. Eat them as they are or cut them up into smaller pieces and toss with hot cooked pasta, fresh lemon juice, and Parmesan cheese.