Ingredients
1½ lb. patty pan squash, stems removed, cut into ½-inch slices
2 tbsp olive oil
1 tsp fresh chopped thyme leaves (or ⅓ tsp dried)
1 tbsp fresh chopped parsley (or 1 tsp dried)
Pinch of crushed red pepper flakes
Salt and pepper to taste
Instructions
Preheat oven to 425 degrees. Toss squash with oil in a large, rimmed baking sheet. Season with salt and pepper.
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.
Sprinkle a large pinch of red pepper flakes and the parsley over squash, toss to coat. Serve and enjoy!
From Delish.com