Cut the squash into slices about half an inch thick.
Brush or spray a baking dish with vegetable oil. Arrange the squash in the dish slightly overlapping one another. Sprinkle with salt and pepper.
In a small pan, melt the butter. Add the garlic and cook just until fragrant.
In a bowl, whisk the Parmesan and panko together. Drizzle in two tablespoons of the butter-garlic mixture. Toss well to combine.
Spread the Parmesan-panko mixture over the squash slices.
Bake at 375F for 30 to 40 minutes or just until the squash is cooked through. Take the baking dish out of the oven and pierce one slice with a fork to test. If you're happy with the texture, it's time for the next step.
The Parmesan-panko that has fallen directly into the baking dish will be more brown than what's on top of the squash slices at this point. Scoop them with a spoon and scatter on top of the squash slices.
Turn up the oven temperature to 425F. Put the squash back into the oven and cook for another five to seven minutes.
Sprinkle with chopped parsley before serving.
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