Haven't seen this in here- pickle the squash, summer types, like zukes, yellow crooknecks, bush Marrows and such.
Use whatever pickling flavors you like, cut into spears or slices, and pickle them.
I used to make them like the dilly beans with added garlic cloves and sometimes a hot pepper in each jar.
If pickling whole small 4 to 6 inch squash, cut a few slits in the skin and top and tail them to help the flavors get through them.
Bread and butter pickles made with both yellow crooknecks and zukes both cut into rounds or small chunks are tasty and very pretty in the jar.
Oven squash
400 degree oven
Baking sheet lined with lightly oiled foil
Cut up squash into small bite size chunks, salt, let rest in bowl/colander until they have sweated out any extra water. Rinse quickly, pat dry.
toss with parmesan cheeses, bread crumbs seasoned how you like them, a few sprigs of oregano and rosemary laid in the pan; spread the squash in the baling pan and cook until done, may toss during cooking to brown the other sides.
If you have left over pieces, these are good on a green salad the next day or smushed onto toasted crostini for a squash crostini.
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