I love it just steamed and served with salt pepper and butter and a bit of paprika. I split them lengthwise. They have such a delicate taste, I think the options are either to load it with onion garlic and roegano....or to cook it simply and not mask the taste.
Linda C

SUMMER SQUASH WITH OREGANO (serves 4)
1 1/2 lbs yellow summer squash
1 garlic clove, sliced
1 TGL olive oil
1 large tomato, peeled & quartered
1 tsp salt
1/2 tsp oregano
Pepper to taste
2 TBL chopped parsley

Scrub the squash & slice crosswise into thin slices. Saute the garlic in the oil in a 1 1/2 qt pan for 1 minute. Add the sliced squash & continue to cook 1 minute while turning the slices gently in the oil. Stir in the tomato, salt & oregano.
Cover & cook over low heat 12-15 minutes. Sprinkle w/pepper & garnish w/parsley.~~Craig Claiborne

I really love this one:
SWEET & SOUR SQUASH
4 small zucchini
4 small yellow squash
1/2 cup chopped celery
1 red onion, chopped fine
1 red bell pepper, seeded & chopped
1 cup sherry wine vinegar (or any wine vinegar will do)
1/2 cup sugar
1/3 cup olive oil
1 tsp salt
1 tsp pepper

Slcie the zucchini & yellow squash paper-thin into a large shallow bowl. Add the celery, red onion & bell pepper. Combine the remaining ingredients in a saucepan. Bring to a boil & stir to dissolve the sugar. Pour the dresing over the vegetables while still hot. Cover & marinate at room temperature or chill overnight. Drain & serve.~~Private Collection 2
NOTE: You might want to marinate it for only an hour or so at room temperature since your sqush will be freshly picked but it will be good refrigerated overnight as well.

I'm not a yellow squash lover but I do like it cut up, drizzled with a little olive oil, sprinkle with coarse salt and pepper and roast it at 400° for about 10 minutes or til tender and a little browned.
RL`

Also, if you let them get bigger, this is an easy way to fix them and I like them this way too:
Posted by: Roselin32 (My Page) on Mon, Jul 25, 05 at 13:52

I like to beat up an egg with a T of water; dip slices of yellow squash in it. Mix cornmeal with salt and pepper and spices of choice, roll the dipped slices in the cornmeal, place in single layer on a teflon cookie sheet and bake at 400° for 20 minutes or so. Tastes like fried. I dip the slices in Ranch dressing but my husband likes it just as it comes out of the oven.
RL`

OK, this brings back memories. My dad had a huge garden, including yellow squash and zucchini. My mom used to fry it....just slice it up sprinkle with flour and fry. Can add onions, peppers, okra, whatever and season to taste.

She also used to make squash soup. She used a ham soup base (or bone) for broth and added whatever other veggies she had around. Would put in smoked sausage or ham if she had any plus rice or barley. Again, season to taste.

By summer's end, we were really sick and tired of squash, but we never went hungry. One other thing shd did was to cut it up into chunks and freeze it to make soup during the winter. I've never done it, but her soup was delish during those cold, freeezing days.

SharonG/FL

The sister of a patient of mine years ago, fried up slices of floured squash slices and then made a sweet(sugar sweet) cream gravy for over them. I really liked it but my husband likes plain yellow squash so I don't make it that way very often.
RL`

SQUASH JALAPEÃO FRITTERS

2 cups mashed cooked yellow squash
2 large eggs, lightly beaten
1 small onion, finely chopped
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 cup Ritz cracker crumbs
1 jalapeño pepper, seeded and chopped
Vegetable oil

Process first 8 ingredients in a food processor until smooth, stopping to scrape down sides.
Pour oil to a depth of 2 inches in a large Dutch oven; heat to 375° F. Drop batter by tablespoonfuls into hot oil; fry fitters, in batches, 1 minute on each side or until golden. Drain on paper towels. Yield: 3 dozen.

Used to make squash muffins and everyone loved them.

Squash Muffins
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons granulated sugar
2/3 cup grated yellow squash
1 egg, beaten
3/4 cup milk
2 tablespoons vegetable oil

Combine flour, baking powder, salt, sugar and squash in a large bowl; make a well in center of mixture.

Combine egg, milk and oil; add to dry ingredients, stirring just until moistened.

Spoon batter into lightly greased muffin pans, filling two-thirds full. Bake at 350 degrees F for 20 to 25 minutes. Remove muffins from pans immediately.

Yields 1 dozen.

HERB CHICKEN PACKETS

4 sheets (12-x 18-inches) heavy-duty aluminum foil
1/3 cup Kikkoman Teriyaki marinade and sauce
1 clove garlic, minced
1 tsp. Olive oil
1/2 tsp. Italian herbs, crumbled
1 to 1-1/4 lbs. Boneless, skinless chicken breast halves, cut into 1/2-inch strips
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 large carrot, cut diagonally into thin slices
Hot cooked orzo pasta or rice

Preheat covered gas or charcoal grill to medium-high. Combine teriyaki marinade, garlic, oil, and herbs in a large bowl. Add chicken and vegetables, toss until evenly coated. Center one-fourth of chicken mixture on each foil sheet. Follow steps to make four packets total. After grilling 10-12 minutes in covered grill, serve over orzo or rice.

This is a very simple way we eat yellow squash as a side dish or sometimes tossed into a salad. The main idea is to give it lots of seasoning.

Sauteed Squash

2 small yellow squash
1 Tablespoon olive oil
4 cloves garlic, smashed
salt, pepper and Greek seasoning to taste

Heat oil in skillet on medium heat. Add garlic cloves and stir around a few minutes until oil is infused. Do not brown. Remove the garlic from oil. Meanwhile, cut and remove both ends of the squash then half lengthwise. Slice into 1/8 inch half rounds. Season with salt and saute 1 to 2 minutes in the infused oil. Do not overcook. Squash should be crisp. Remove from skillet and liberally sprinkle with other seasonings. You may choose to use other seasonings than those mentioned here.

Wow! Those all look so good! I'll have lovely things to do with my little veggies as long as they keep coming.

Thanks, y'all!

Our family does yellow squash and zucchini bread and butter pickles. We also do a relish with the squash and red sweet peppers.

I like it cut in big thick rounds and breaded, fried and served with simple marinara sauce and cheese. Like a poor man's eggplant parm.

Cut it lengthwise, scoop out the seeds, add the seeds and center pulp and chop up with tomatoes, garlic, onions, and seasoned bread crumbs, or plain stale bread cubes, along with minced mushrooms, and some butter and olive oil. Stuff them and bake for 35 minutes at about 400. Last five minutes, top with shredded cheese of your choice. We like romano and parm mixed.

Mainate them with other veggies in a nice cold vegetable platter.

Dice them and add to fritter batter that you add a good dash of cayenne pepper and jack cheese. Tastes like a poor man's chile rellano.

Slice them thin and put them inside omelets with other veggies and cheese. Feta is good.

Saute them cut into thick rounds, use olive oil and salt and pepper than give them a tumble with a good parm, let the parm start to brown in places in the pan and then serve hot right out of the pan. Very good!

Add them to ratatouille. Serve with nice bread or with pasta. I like cold ratatouille on Italian bread that's been toasted.

Slice and use in a vegetable lasagna.

Chunk and add with other veggies with alfredo sauce for a Primavera.

Add with shrimp in an oil and garlic saute and serve over linguine.

Slice raw and serve in salads.

Shred them and add pancake mix and buttermilk and an egg until the batter is thick enough to drop off the end of the spoon to make cheap and quick fritters.

Make cornmeal pancakes with the squash chunked into the batter with whole corn, diced green and red sweet peppers and diced sweet onions and serve with a rich tomato chile salsa and cheese and sour cream.

Make a vegetable soup and add them. Top with floating feather dumplings.

Use the squash, onions, peppers, and add it to chunks of Italian sausages that are almost cooked and stuff it into a hoagie roll, broil in the oven for 2 minutes with cheese to melt for a great veggie and sausage hoagie.

Fill a bowl with them in the most odd shapes. Throw in some other veggies and make a centerpiece. Tie some ribbions and raffia around the squash. Maybe you'll get some strange goose and duck shaped ones!

Our family does yellow squash and zucchini bread and butter pickles. We also do a relish with the squash and red sweet peppers.

I like it cut in big thick rounds and breaded, fried and served with simple marinara sauce and cheese. Like a poor man's eggplant parm.

Cut it lengthwise, scoop out the seeds, add the seeds and center pulp and chop up with tomatoes, garlic, onions, and seasoned bread crumbs, or plain stale bread cubes, along with minced mushrooms, and some butter and olive oil. Stuff them and bake for 35 minutes at about 400. Last five minutes, top with shredded cheese of your choice. We like romano and parm mixed.

Mainate them with other veggies in a nice cold vegetable platter.

Dice them and add to fritter batter that you add a good dash of cayenne pepper and jack cheese. Tastes like a poor man's chile rellano.

Slice them thin and put them inside omelets with other veggies and cheese. Feta is good.

Saute them cut into thick rounds, use olive oil and salt and pepper than give them a tumble with a good parm, let the parm start to brown in places in the pan and then serve hot right out of the pan. Very good!

Add them to ratatouille. Serve with nice bread or with pasta. I like cold ratatouille on Italian bread that's been toasted.

Slice and use in a vegetable lasagna.

Chunk and add with other veggies with alfredo sauce for a Primavera.

Add with shrimp in an oil and garlic saute and serve over linguine.

Slice raw and serve in salads.

Shred them and add pancake mix and buttermilk and an egg until the batter is thick enough to drop off the end of the spoon to make cheap and quick fritters.

Make cornmeal pancakes with the squash chunked into the batter with whole corn, diced green and red sweet peppers and diced sweet onions and serve with a rich tomato chile salsa and cheese and sour cream.

Make a vegetable soup and add them. Top with floating feather dumplings.

Use the squash, onions, peppers, and add it to chunks of Italian sausages that are almost cooked and stuff it into a hoagie roll, broil in the oven for 2 minutes with cheese to melt for a great veggie and sausage hoagie.

Fill a bowl with them in the most odd shapes. Throw in some other veggies and make a centerpiece. Tie some ribbions and raffia around the squash. Maybe you'll get some strange goose and duck shaped ones!

I also like yellow summer squash in fritters, and this recipe was just posted over at Harvest with a lot of others.

Orange & Squash Muffins

1 cup shredded summer squash
Salt
2 eggs
2/4 cup firmly packed light brown sugar
1/2 cup high-quality vegetable oil
2 tbls freshly squeezed orange juice
1 1/2 tsp grated orange zest
1 tsp vanilla extract
1 1/4 cups unbleached all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp grated nutmeg
1/2 tsp ground cinnamon
1/2 cup golden raisins
1 tsp granulated sugar mixed with 1 tsp grated nutmeg

Place the squash in a colander, sprinkle with about 1 tbls salt, mix together, and let sand 30 minutes. Gently squeeze to release moisture and pat dry with paper toweling. Reserve. If using frozen squash, skip the salt.

Preheat oven to 350F. Grease 12 regular sized muffin tins.

Beat the eggs in a mixing bowl until lemon colored. Add the sugar, oil, oragne juice, zest and vanilla. Beat until thick and smooth.

In a separate bowl, combine the flour, baking pwoder, baking soda, 1/2 tsp salt, nutmeg and cinnamon. fold the dry mixture into the egg mixture, stirring just until well blended. Fold in the drained squash and the raisins. Spoon batter into the prepared muffin tins, filling each about three-fourths full, and sprinklw the sugar/nutmeg mixture over the top.

Bake until a wooden skewer inserted in the center of a muffin tests clean, about 20-25 minutes. Cool the muffin tins about 3 minutes efore turnout out.

As an alternative, this can be baked in a 9 x 5 loaf pan for about an hour. Let rest a good ten minutes before turning out.

Although any spread works on these, they're expecially good with orange butter. To make that, merely whip together softened, unsalted butter and grated orange zest.

Annie

Here is a link that might be useful: Yellow Squash recipes