Ingredients
5 cups halved small pattypan squash (about 1-1/4 pounds)1 tablespoon olive oil2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon dried oregano1/4 teaspoon dried thyme1/4 teaspoon pepper1 tablespoon minced fresh parsley
Preparation
Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast until tender, 15-20 minutes, stirring occasionally. Sprinkle with parsley.
