Roasted Pattypan Squash
1 1/2 pounds pattypan squash, stem ends trimmed and halved (or quartered if large)
2 tablespoons extra-virgin olive oil
1 medium clove garlic, minced
1 tablespoon minced fresh parsley or chives
salt and pepper
Adjust an oven rack to the lower-middle position and preheat to 425 degrees. Toss the squash, oil, garlic, and salt and pepper in a large bowl. Arrange the squash on a rimmed baking sheet and roast until lightly browned and tender, about 20 minutes. Sprinkle with the parsley or chives and adjust the seasonings, adding salt and pepper to taste. Serve immediately.
Sprinkle with grated parmesan cheese to finish for a little something extra.
From Perfect Vegetables, 2003.