From Jen Hoy/ The Spruce Eats

Ingredients

1/2 pound pattypan summer squash, cut into 1-inch chunks

1 medium shallot, thinly sliced

1 teaspoon chopped fresh thyme or basil

1 tablespoon olive oil

Pinch sea salt

PREPARATION

Heat oven to 400 degrees.

Toss the squash, shallot, thyme, olive oil, and salt together in a bowl. Spread the mixture out onto a sheet pan. Bake 15 to 25 minutes or until the squash is tender. Monitor it periodically by testing it with a fork. Serve hot or at room temperature.