I love these squash and they are hard to find in my area - farmers just don't seem to grow many of them. I found these at The Wild Ramp in Huntington from the Pottager.
I cut 2 patty pan squash into quarters and then again, to make 8 pieces from each squash. Next, i scooped the seeds out and threw them into the compost.
I rubbed 2 TBSP coconut oil on the pieces and spread them out on a baking pan.
I sprinkled them with minced garlic, (garlicgold.com) sea salt, dill, and black pepper. (Use the herbs you like - I was out of basil....)
I roasted them in a 450 degree oven for 20 minutes.
You CAN eat the rind of these squash, in case they are new to you and you were wondering.