Patty Pan squash has been hitting the market for about a month now, and Itailia has been bringing in her large white beautiful squashes. Here is a recipe that she attaches to her load. This comes from Taste of Home magazine.
5 cups halved patty pan squash 9about 1-1/4 pounds)
1 tablespoon olive oil
2 garlic cloves, minched
1/2 teaspoon salt
1/4 dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
Preheat oven to 425. Place squash in a greased 15x10x1 baking pan. Mix oil, garlic, salt, oregano, thyme and pepper, drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley. Yield 4 servings.