Scallop Squash, with garlic and herbs

Larika Mallier

I am a city girl, born and bred. I'm new to cooking and growing my own food. I love tending to my home herb garden and hope my new tomato plants will see fruit soon! I enjoy cooking with veggies and usually have trouble following a recipe because I'm always tweaking something. My favorite conversations seem to happen over a meal.

This is a quick and easy way to cook any kind of squash! Scallop or Pattypan squash is just a pretty twist. I love using my homegrown herbs for this recipe.

Pantry Items Used

Thyme | Oregano | Garlic | Squash, Scallop
garlic harb scallop squash


  • 5 cups halved small scallop/pattypan squash (about 1-1/4 pounds)

  • 1 tablespoon olive oil

  • 2 garlic cloves, minced

  • 1/2 teaspoon salt

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon pepper

  • 1 tablespoon minced fresh parsley


  1. Preheat oven to 425°.

  2. Place squash in a greased baking pan. (~10/15 inch pan)

  3. Mix oil, garlic, salt, oregano, thyme and pepper in a cup

  4. Drizzle over squash. Toss to coat.

  5. Roast 15-20 minutes or until tender, stirring occasionally.

  6. Sprinkle with parsley.

  7. Enjoy!

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