For one thing don’t overcook it into a sloppy mush.
When I was a kid they use to serve us squash for school lunch. I did not mind it but most kids hated it.
One of my favorite kinds of squash was the yellow crook neck kind. I would simply steam it a bit and add salt, butter and a little pepper.
As I grew older with my daughter and husband I had to get a little more creative.
So now I take several kinds of squash (zucchini, yellow crookneck, flat pan squash), and onion … toss them into a cast iron skillet with heated olive oil and a couple pats of butter and quick saute them … leaving them semi crisp.
Use your imagination and get creative like cut in half grape tomatoes, sliced bell peppers, asparagus … whatever you like
A few years back I discovered one of my go to herb seasonings. It is a Litehouse product called Fresh Salad Herb Blend that I found at Winco. It is a combination of: PARSLEY, RED ONION, CHIVES, SHALLOTS, GARLIC, DILL.
This brand is found at a couple of market chains here in the area but if you can not find this blend in your area here is the Litehouse website.
I love this seasoning in cottage cheese and is a must as part of my Italian dressing for tossed green salad.