We put up a lot of veggies in the springtime.
We usually plant 3 kinds of squash so there is always plenty of squash in the freezer.
We seal a meal the fresh veggies this seems to preserve that fresh flavor we love so much.
Thaw it and drain all the water out first this is very important.
I made up this recipe but 95% of the time I like my experiments.
Add a few tablespoons of olive oil to a baking dish and place the squash in a ziplock after it’s drained add two envelope packages of Italian seasoning salad dressing mix, salt, pepper, and about 1/2 cup of panko bread crumbs shake well in the ziplock to coat evenly.
Place in the baking dish top with chopped onion, fresh parmesan cheese, parsley, and melted butter bake at 375 degrees with foil loosely on the top for 20 – 25 minutes remove the foil to finish baking. Mine took a total of 40 minutes once the parmesan melted I recovered it.
Here is a picture of the completed side dish. We actually loved the flavor of this dish.