Slice and cook it until softened. Freeze until the holidays for squash casseroles. It freezes great.

I make squash relish every year. I will post the recipe if you want it.

Squash relish - that sounds good! Yes, if you would post the recipe, I'll give it a try. I just went through my canning supplies today.

Thanks!

One of my very favorite vegetables is crookneck squash, sliced and fried in butter. It is an incredibly flavorful squash. I think Bumblebeez has the right idea. Fry several pounds and freeze it

Jim

Consider the cost!!....Use what you can now....either fried in a vegetable melange.....and guiltlessly toss the rest in the compost!
Just because your neighbor over planted and brings squash to your door step doesn't mean you have to use it. I don't think I have a lot of use for more than a little frozen cooked yellow squash and would hate to waste freezer space on it when there is so much other wonderful stuff to freeze, like green beans, tomatoes, apples, corn, berries, peaches....
But perhaps you use a fair amount of yellow squash in the winter....
Linda C

Shred it, freeze it and add it through the year to soups, veggie chili, spaghetti sauce, muffins and sweet breads. That's what I do with my overload of zucchini.

Ann

Bubba said, " ----- You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it. ---"

Just substitude shrimps with yellow squash. :-)

Serious, one thing Bubba didn't mention, you can dehydrate it.

dcarch

Like Jim, yellow squash is one of my very favorite veggies. I like to cut it into nice thick pieces and put in my chili and my spaghetti sauce. To me it layers very well in things like lasagna too. I do steam or roast it before using in something where I might not want the extra liquid it gives off. Speaking of shrimp, we are planning to use some this weekend in our traditional merliton and shrimp casserole, subbing yellow squash for the merlitons. Onions, garlic, green pepper, celery sauteed. Add the squash, cook down a bit, add fresh or dried breadcrumbs and the shrimp, bake. Butter, salt and pepper, hot sauce if you want. All those regular things add to it. I also put it in ratatouille as soon as the green peppers start to come in. I do think it warrants some of my freezer space. Sometimes I'll freeze some until I get the other ingredients, like for the ratatouille. It's a great addition to risotto and makes good ravioli filling as well as soup.

Beverly in Alabama posted a recipe several years ago for breading and baking that I use when we have squash in abundance.
It's sliced longways, dipped in egg then seasoned breadcrumbs/Parmesan and baked on an oiled cookie sheet until brown.

I also like a small dice added to salads.

I would make this yellow squash casserole from allrecipes:

http://allrecipes.com/recipe/yellow-squash-casserole/detail.aspx

This has been a *huge* hit every time I've served it. In fact, it is the primary thing that I do with my yellow squash each year. The other thing I do with it is put it in chili. I do my chili in the crockpot and always add a chopped up zucchini and a chopped up yellow squash about an hour before it's done.

I copied this down the other day but it only uses two squashes lol

Quick Summer Squash and Pea Sautee

quick summer squash & pea saute
1/3 c raw almonds, roughly chopped
1 T olive oil
2 cloves garlic, minced
1 crook neck summer squash, sliced
1 patty pan squash, sliced
1 lb fresh peas, shelled
1/2 lemon, juiced
salt & pepper
parmesan cheese (optional)

Heat a large pan and add in the almonds and dry-toast them over medium heat until they start to get slightly dark and fragrant. Toss often. Pour in the olive oil and garlic and saute until the garlic gets soft, about 2 minutes.

Add in the squash and toss about for 2 minutes before adding in the peas. Sprinkle with salt and pepper and the lemon juice. When the peas get warm (another 2 minutes), remove from heat. If you choose, sprinkle some parmesan over top before serving.

Here is a link that might be useful: quick summer squash and pea sautee

Yes it makes good bread! I just used up the last frozen squash from last year to make ready for this year's squash. Once baked the bread also freezes well... which can be warmed slice by frozen slice in the microwave for a quick breakfast/snack/gift. I've been playing with a recipe for a year... nothing special (okay people rave about it)

Squash bread my style... 2 loaf batch

3 cups flour
2 cups sugar
Teaspoon Baking Soda
1/4 teaspoon Baking Powder
3 Tablespoons of Cinnamon
1/2 Teaspoon of Cardamon
1/4 Teaspoon of Salt

That is the dry stuffs... put it all in a big mixing bowl and stir it up dry to mix it up good... stir until the cinnamon is well distributed (dark so you can see it good)

Then we move on to the wet stuff:

Add 3 eggs
1/2 cup canola oil
1/2 cup water
2-3 cups of grated or pulped squash
1-3 teaspoons of vanilla
big pinch of dried cranberries
big pinch slivered almonds
squirt of honey

Stir it all in until the yolks pop and you have a wet batter. Divide it into two loaf pans.

Bake in greased loaf pans at 350 for 50-60 minutes.... depends on the batter temp (cold eggs and cold squash increase baking time)

Vanilla, honey, almonds, cranberries, and cardamon are all optional as I either forgot add or ran out each at one time or another... still makes good bread. Around here cardamon is a secret weapon... nobody knows what is in the bread until tell. Ground cardamon is fairly expensive $10/bottle but it holds flavor well and lasts longer then other spices.... just a pinch in things so per use price is low.

For gift loaves I carefully sprinkle sliced almonds on top before baking. Careful with the cranberries... I like just a couple per slice... other dried fruit probably works.

Don't have squash?... canned pumpkin works very well with this recipe. Pumpkin works so well I planted eating pumpkins in the garden this year. Very ripe (black) bannanas work in place of / or in addition to the squash... no sense letting they go to waste if you are making bread. Mash that bannana good or you get gooey bits of baked bannana (texture thingy). I usually make a couple batches with extra loaves going in the freezer (wrapped in wax paper then 2 loaves to a gallon ziplock baggie)

I'm thinking of trying grated carrot... I have those in the garden. Last year I had 50lbs yellow squash from one vine! Oh get the smaller ones before the seeds get real big. They can be peeled or grated whole... I like the yellow bits of fiber/flavor. Sliced almonds help "hide" the seeds if the squash has seeded out... people just think they are all almonds.

Really just a generic zuc bread recipe that I've tweaked and played with.

When squash is fresh I like to nuke it warm and eat with salt and pepper. Ditto what people said about spagetti and chili. I freeze squash as a pulp for winter use.

: )
lyra

This is one recipe to which I look forward. It's so good, the dumb cat begs for it. Silly cat.

Parmesan-Squash Cakes
From EatingWell: July/August 2009

In this recipe we shred summer squash and use it like shredded potatoes to make tasty little pancakes flavored with Parmesan cheese and shallots.

4 servings : Active Time: 25 minutes : Total Time: 35 minutes

1 large egg
2/3 cup finely chopped shallots
1 tablespoon chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups shredded seeded summer squash, (2-3 medium, about 1 pound; see Tip)
1/2 cup freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil

Preparation
Preheat oven to 400ðF.
Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. Add the squash and cheese to the bowl; stir to combine.
Heat oil in a large nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven. Bake for 10 minutes. Serve immediately.
Nutrition
Per serving : 130 Calories; 8 g Fat; 3 g Sat; 4 g Mono; 62 mg Cholesterol; 9 g Carbohydrates; 7 g Protein; 1 g Fiber; 322 mg Sodium; 406 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 lean meat, 1/2 fat

Tips & Notes
Tip: To remove the seeds from summer squash, cut the squash in half lengthwise and scrape out the seeds with a spoon. To shred the squash, use the large-holed side of a box grater.

Here is a link that might be useful: Eating Well

I use it in nearly anything I use zucchini in, I've even used it to make some pretty good bread and butter pickles. Shredded in bread or pancakes much like potato pancakes, just sauteed with onion, garlic and olive oil, diced up raw for salad, it's all good because it's mild enough to go with a lot of flavors. The relish would be good too.

Annie

Yellow squash! One of my daughters used to bring the most boring yellow squash casserole to every family gathering,.... said her husband just loved it! I was so turned off by it that I never wanted to eat it at all. In the meantime I learned there are lots of good recipes like the ones y'all have just posted. I just assume most recipes could use zucchini and yellow squash interchangeably, but I may be wrong.

Anyhow, this recipe was in the food section of our local paper yesterday and I thought it sounded pretty good. Think it would work with yellow squash?

Zucchini Jack casserole

3 T. flour
2 teas. baking powder
1/2 teas. salt
4 eggs, beaten (or 1 C. egg substitute)
1/2 C milk
4 cups sliced zucchini
3 C. shredded jack cheese
1 small onion, chopped
1 (4-ounce) can diced green chilies
1/4 C. chopped fresh parsley
1 clove garlic, minced
1 C. seasoned croutons
3 T. butter or margarine, melted

Whisk flour, baking powder, salt, eggs and milk together until smooth. Stir in zucchini, cheese, onion, chilies, parsley and garlic and pour into greased 9x13 baking dish. Toss croutons in melted butter and sprinkle over top of casserole. Bake 350 degrees for 40 minutes or until set.
Yield: 6 to 8 servings.

Source: The Zucchini Houdini cookbook

jude

Why on earth would you compost perfectly good squash? My goodness, it's good in soups, stews, grilled, in salads, sauteed with mushrooms, in shish-kabobs...

This is the recipe I use for squash relish!

Squash Relish
10 c. squash (I mix zucchini and yellow squash)
4 c. onions
2 green bell peppers
1 red bell pepper
3 tsp. salt
Grind or chop the vegetables together and add salt. Let stand in refrigerator overnight and drain well.

4 1/2 c. cider vinegar
4 c. sugar
1 t. celery seed, tumeric, nutmeg and black pepper
Mix vinegar and spices. Add to drained vegetables and bring to a boil. Cook 20 minutes. Put in sterilized jars and seal.

I just finished eating leftover yellow squash from last night's dinner. Fried 2 pieces of low sodium bacon, sauteed half a small onion and five sliced crooknecks in about 2 tbsp of the bacon fat. Once the squash was slightly tender, I sprinkled a layer of homemade low sodium herb bread crumbs and a final topping of about 1/2 cup of shredded cheddar along with the crumbled bacon. It was good enough for my breakfast this morning.

Years ago Roselin from the Recipe Exchange posted this recipe. It's really easy and uses up 3 cups of shredded squash. It bakes up firm and could be cut in small pieces as an appetizer. It reminds me of zucchini pancakes but without the frying.

Zucchini Casserole
Roselin from CF & Recipe Exchange

3 C. shredded zucchini
1 C. Bisquick (I use Hodgeson Mills Insta-Bake: It's whole wheat and low in sodium)
1/2 C. minced onion (I use green onions)
1 clove minced garlic (I use two cloves)
1/3 C. oil (I use 1/4 cup)
3 large eggs, beaten
1/2 C. Parmesan cheese (I can't use that much because of the sodium content. I use about 1/3 cup Swiss & 2 tbsp. grated Parmesan. Sometimes I omit the Parmesan and add 2 oz. finely chopped feta.)
2 tbsp. minced parsley
1/2 tsp. oregano (I always use dill weed)

Mix all ingredients; pour into a 9 x 12 sprayed baking dish and bake until brown and set, about 35-45 minutes at 350. (My notes: I bake the casserole directly on a preheated stone and brush the top with melted butter before baking. It comes out thin and a bit crispy in a 9 x 12 pan. For a thicker, more custardy result, use an 8x8 or 9x9 pan and bake longer.)

Google Aunt Fanny's Baked Squash Casserole and you'll come up with variations on a recipe for a really wonderful casserole. There was an Aunt Fanny who owned a restaurant in Georgia and the recipe comes from her. You can make it with yellow squash, pumpkin, or almost any other type of squash. I make it every year for Thanksgiving but could easily eat it all year round.

Great-sounding recipes - all of them! The squash casseroles and squash cakes would go well with any kind of barbecued meat, I think. DD is coming over to watch the women's world cup on Sunday. She's vegetarian, though, so I'm thinking they would go well with salmon, too. Michael, your bread sounds like it's a perfect recipe. In the process of cleaning out my pantry (to rid it of moths - ugh!), I had to dump my flour. I'll replace it tomorrow and try that bread. Then, I ran all my canning jars through the dishwasher, so they're ready for some relish - thanks, Trixie!