I personally have no trouble with it. Though there are times I have a bit of a difficult time finding time to keep up with it, lol.

So I wanted to start a thread about how everyone deals with all that squash. What might be good for me might be awful for someone else, or someone might have the bestest recipe ever for whatever.

Of course there is fresh eating.. The other night we had Southern Squash Casserole, tonight it's Stuffed Squash- with spinach, bacon, and quinoa pilaf.

I dehydrate a lot of shredded squash and use it year round in a bunch of different stuff. Typically, I fill up 2-3 quart jars of dehydrated shred and vacuum seal it- and run out just as it's time to use more.

I make a jam/preserve/marmalade? Don't know what to call it, but we call it caviar. It's full of citrus and ginger, and uses shredded summer squash as a base the same way as some recipes use apple as a base. By far our favorite jelly kind of good, outside berry jam.

Last year I tried a bunch of squash mixed with other veggies in a sweet and an Italian Jardiniere. It was ok, but everyone found themselves picking through the jars for their favorite parts. And yep, summer squash was one of them. This year I've already started pickling squash- a regular "pickling spice" kind of flavor, and a "lime/garlic/cumin" flavor since so much of the squash Jardiniere went to sides with Mexican flavored dishes.

Of course I bake goods with it... sneak it in every way I can in some recipes, even started experimenting in how to replace applesauce with "zucchinisauce" in some favorites. I make a baked doughnut that is incredible with apple, now trying to figure out how to do it with summer squash since I have those on hand.

I will post recipes later if folks are interested in anything.. I just wanted to get the ball rolling now with the topic.

And I will ask for a recipe.. anyone got a good waterbath canned zucchinisauce recipe? I usually use natural, no extra sugar or spices added applesauce for baking- but I know apples have way more pectin than summer squash does, and that changes canning procedures a lot.