Squash

My dad gave me some squash. Any ideas of what to do with it would be greatly appreciated. I've only ever battered and fried it or sauted it with onion and bacon. Looking for something different. Thanks.

When I used to garden, I had a whole cookbook devoted to summer squash and zucchini recipes. These are some ideas:

Breakfast:
Summer Squash/Zucchini Omelet
Summer Squash/Zucchini Muffins/Quick Breads with or without chocolate or nuts

Appetizers:
Summer Squash/Zucchini Bread and Butter Pickles
Summer Squash/Zucchini Soup with Corn or Cheese
Summer Squash/Zucchini Pancakes/Fritters
French/Deep Fried Squash/Zucchini Chips/Sticks

Main Dishes:
Summer Squash/Zucchini Quiche
Stuffed (I have successfully used ground meats: bulk sausage, hamburg, chicken, turkey, shrimp, crab, clams and smoked fish for the protein.)

Side Dishes:
Ratatouille
Summer Squash/Zucchini Sauteed with Tomatoes and Corn
Casserole (one has a sleeve of saltine crackers in it; another has cheddar cheese cubes and cherry/grape tomatoes)

Desserts:
Cake (There are all sorts of variations, I always preferred the chocolate ones. The shredded summer squash/zucchini makes the cake unbelievably moist.)
Cookies

Additionally, if you were lucky to receive any small ones (the size of your middle finger or smaller) throw them in boiling water for a quick dip, followed by an ice bath; then spin them, dry them, put them on a cookie sheet to freeze and them bag them up in freezer bags to use again in late fall/early winter. I found that freezing bigger ones that have developed seeds resulted in mush!

Finally, when I am searching for recipes I usually start out at http://www.eatingwell.com/recipes/

I love grilled squash--coat it with a bit of oil, grill, cut into chunks and season with salt, pepper, and balsamic vinegar. Fresh basil and toasted pine nuts optional.

Here's a family favorite:

Sautee thinly sliced squash and yellow onion in butter. When tender, melt in cream cheese (amount depends on how much squash you have--the mixture shouldn't look watery at all). Season with salt and pepper, transfer to an ovenproof casserole, top with a sprinkle of paprika, and bake @ 350 for 15 minutes or until bubbly.

I make a pureed butternut squash soup occasionally.

I take green chilis and onions and saute them in butter. Then I add the squash, corn and a little tomato sauce. Season it up with salt, chili powder and then top it off with cheddar cheese.

Yum.

I do a yellow squash & zucchini stove top thing. Basically, you dice some onions and throw them into a skillet with some olive oil. Let 'em go until they're browned/carmelized. Then toss in whatever ratio you like of yellow squash & zucchini (sliced into half moons...about 1/2 inch thick). Let the squash & zucchini go unti they become nice & carmelized. Salt, pepper......& a palm full of grated parmesan at the end. If you like, you can throw the skillet into the oven on broil for a second to brown the parm. It's very simple, but always get's raves. In fact, I have squash & zucchini in the fridge right now. We may have to have that tonight.