Patty Pan Wedges

By Kevin • 30 or Less, All, Vegetarian • 2 Sep 2012

Patty pan squash is also known as button squash or, even “cibleme” in Cajun French. No matter what you call it, these little yellow flying saucers are super tasty and their earthy flavour works well with nearly limitless flavour profiles.

Time: 30 minutes

Serves: 4


2 pounds patty pan squash – stems removed and cut into wedges
2 tablespoons extra-virgin olive oil
2 cloves garlic – very finely chopped or crushed
2 teaspoons fresh rosemary – finely chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper


Preheat your oven to 450F.

Place the squash wedges into an appropriately sized bowl.

In a small bowl, mix the remaining ingredients. Drizzle the oil mixture over the squash and toss to coat evenly.

Place the wedges on a baking sheet and roast for twenty minutes, turning the wedges over after ten minutes.

Remove the wedges from the oven and serve.

Get the PDF and nutrition info

2 Responses

  1. luisa

    I used garden button squash. Came out beautifully and the rosemary added such a nice flavor.
    Definitely will be a recipe I’ll use time and time again.

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