Baked Squash

This is a good way to cook all that extra zuchinni you might have left if you have a garden! You can use just about any summer squash in this, I usually use zuchinni but yellow squash works just as well.

Baked Squash (See my note at the end)

Preheat oven to 350.

3 cups sliced (or cut into strips) squash (doesn't have to be peeled)

Place squash into a greased baking dish (I don't always grease the pan, but I use an olive oil based non-stick spray when I do)

1/4 cup milk - this is an estimate, ideally the squash should be barely covered by the milk
2 tablespoons butter, dotted around on the squash (I use a butter substitute for this)

Sprinkle with:

1 teaspoon salt (or less, depending on your individual tastes)
1/4 teaspon paprika (I usually use more)

If desired, you can spritz it with lemon juice but I usually don't. You can also use other spices besides or in addition to the paprika.

Cover with lid and cook for 30 minutes.

If desired, you can top it with crumbled cooked bacon after it's cooked. I usually don't, but some people might like it.

Note: Since I usually use a lot more squash than this recipe calls for, I adjust the other ingredients accordingly. Also, if you are using more than 3 cups you might want to stagger or layer the squash - butter - spices and then pour the milk over it after you're finished with the layering step.

When we don't eat it all and there are leftovers, I generally drain the milk. I've had too many experiences with milk going sour after it's been cooked.