It’s summertime here on our little North Georgia farm! And you know what that means…. Squash, Squash, and more Squash!

My husband loves Squash and zucchini. LOVES IT! So I preserve a lot of our summer squash by freezing it for winter eating.

But one of his favorite fresh sides is this oven baked squash pouch. It’s super easy and even easy to make in the winter with frozen squash.

This is a great dish to pair with a nice cookout, or easy for a weeknight dinner side. You can cook it in the oven or place it on a hot grill or campfire.

What you will need:

Sheet Pan

Aluminum Foil

Cooking Spray

Summer Squash (I mix yellow Squash and Zucchini)

Onion

Butter

Seasoning Salt

Step One: Prep the Pan and the Oven

Preheat your oven to 425. If you’re cooking outdoors, preheat your griddle, grill, or campfire to be nice and hot. Then you’re going to lay out the sheet pan. Next, tear off two long pieces of aluminum foil and lay one across the other, like a cross. Finally, spray the aluminum foil with cooking spray.

Step Two: Prep Your Squash

Slice your squash, zucchini, and onion and lay it on the aluminum foil. If you want, use your hands to give the veggies a little toss to mix them together.

Step Three: Add the Goodness

Next, take four to six pats of butter and spread them around on top of the veggies. The more veggies you have, the more butter you need. If you’re doing a large pouch, use 8 to 12 pats of butter.

The pouch pictured is small (I used two small yellow squashes and two small zucchini).

Step Four: Season It Up!

Top it off with season salt. I prefer Lawry’s Season Salt, but you could top it with whatever your preference. I have used Ranch, but it doesn’t turn out as well.

There is naturally a lot of moisture in Squash, so be generous with the seasoning. Otherwise, the moisture will overcome the taste of the seasoning.

Final Steps: Bake and Enjoy!

Take the aluminum foil and bring the edges together, and fold down the top to make pouch. Then, bring the other aluminum edges and fold them in to secure the ends. This should make a completely sealed pouch. The key is to lock in the steam.

Place the sheet pan in the oven at 425 degrees, and bake for 30 minutes or until veggies reach your desired tenderness.

If you’re cooking outside, place the pouch straight on the griddle or grill. If cooking over a fire, you may want to place the pouch on a grate over the fire. I’ve never done this, but I believe putting the pouch directly in the fire would quickly burn your veggies.

If you like crisp veggies, cook them a little less. If you like them soft like my family, cook them 30 minutes or longer.

Finally, take them out. If you have time, open the pouch and let them vent for just a few minutes to cool just a bit. If you don’t have time, that’s OK! Just be careful because it will be hot!

Final Step, Enjoy!