This squash casserole can be used as a side dish or the main course, if vegetarian. I imagine that other vegetables such as, chopped zucchini, broccoli, or carrots could be added in as well. This dish reminds me of a vegetable lasagna without the pasta. I love the crunchiness of the bread crumbs and grated parmesan cheese.
Use 6 cups of fresh sliced squash or 2 - 14oz bags of frozen sliced squash. Spray pan with olive oil and add vegetables, kosher sea salt and pepper to taste. Roast for about 20 minutes until vegetables are tender.
In a large bowl, add roasted vegetables and 1 cup chopped green onions. Fold in 8oz. sour cream. Spray an 8 x 8 inch pan with olive oil. Add the vegetable mixture. Top with 1 cup of shredded parmesan cheese and 1 cup of Italian bread crumbs.
Bake for 20 minutes at 350 degrees until the top is golden brown. Let cool. Cut into squares and serve. Makes about 9 servings.
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