Culinary and Lifestyle Medicine Track
Recipes

Roasted Patty Pan Squash

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Prep Time: 5 minutes
Cooking Time: 25 minutes

Ingredients

  • 1 & 1/2 lb patty pan squash, stems removed, cut into 1/2-inch slices
  • 2 tbsp olive oil 2 cloves garlic, minced
  • 1 tsp fresh chopped thyme leaves (or 1/3 tsp dried)
  • 1 tbsp fresh chopped parsley (or 1 tsp dried)
  • Pinch of crushed red pepper flakes
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425 degrees. Toss squash with oil in a large, rimmed baking sheet. Season with salt and pepper.
  2. Roast until tender and golden, about 20 minutes. Add garlic and thyme and toss to coat. Roast until garlic is golden and fragrant, about 5 minutes.
  3. Sprinkle a large pinch of red pepper flakes and the parsley over squash, toss to coat. Serve and enjoy!

Nutrition Facts

Nutrition Facts for Roasted Patty Pan Squash

  • Number of Servings Per Container: 4
  • Serving Size: 180g
  • Calories: 90
  • Total Fat: 7g, 8%
    • Saturated Fat: 1g, 5%
    • Trans Fat: 0g
  • Cholesterol: 0mg, 0%
  • Sodium: 75mg, 3%
  • Total Carbohydrate: 7g, 3% 
    • Dietary Fiber: 2g, 8%
    • Total Sugars: 4g
      • Added Sugars: 0g, 0%
  • Protein: 2g, 4%
  • Vitamin D: 0mcg, 0%
  • Calcium: 40mg, 3%
  • Iron: 0.84mg, 5%
  • Potassium: 300mg, 7%