Summarize the following:
Get out a 10in 15in (25cm 38cm) baking pan or roasting dish and spray the bottom with nonstick cooking spray. If you don't have nonstick cooking spray, brush 2 teaspoons (9.9ml) of vegetable or olive oil in the pan. Transfer the patty pan squash to the greased baking pan and pour the oil and herb mix over them. Use a large spoon to move the squash around so they're coated with the flavorful oil. Put the pan into the preheated oven and cook the squash until they're tender. To test if they're finished roasting, stick a fork into 1. If you can pull the fork out easily, the squash is done. If the patty pan squash is still too firm for your liking, roast them for another 3 to 5 minutes and check again. To add a fresh flavor to the roasted squash, top them with the optional chopped parsley. Consider serving your roasted patty pan squash with roasted chicken, broiled salmon, or grilled steak. Although you can refrigerate leftover patty pan squash in an airtight container for up to 5 days, they will become soggy the longer they're stored.

Summary:
Preheat the oven to 425F (218C) and grease a baking pan. Put the squash in the pan and toss it with the oil mixture. Put the squash in the oven and roast it for 10 to 15 minutes. Scatter 1 tablespoon (4 g) of minced parsley over the squash.