Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Wash the patty pan squash thoroughly. Trim off the stem and blossom ends. Depending on their size, you can halve them, quarter them, or slice them into 1/2-inch thick rounds.
Step 3: In a large bowl, combine the cut patty pan squash with the olive oil, minced garlic, fresh rosemary, fresh thyme, salt, and black pepper. Toss gently until all the squash pieces are evenly coated.
Step 4: Spread the seasoned squash in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan; this allows the squash to roast and caramelize properly, rather than steam. If necessary, use two baking sheets.
Step 5: Roast for 15-20 minutes, flipping the squash halfway through, or until they are tender-crisp and lightly golden brown at the edges. The exact time may vary depending on your oven and the thickness of your squash pieces.
Step 6: Remove from the oven and transfer to a serving dish. Garnish with a sprinkle of fresh parsley or a squeeze of lemon juice, if desired. Serve immediately.