Chinese Sesame Squash Salad Marinade

3 medium squash
1 tsp salt
1/8 cup soy sauce
1/8 cup wine vinegar
1/8 cup sugar
1 Tbs sesame oil

Thinly slice the tender unpeeled squash. Combine remaining ingredients in a bowl. Pour the marinade over squash slices and chill.

Stove-Top Squash au Gratin

3 medium yellow squash, thinly sliced
½ cup chopped onion
¼ cup water
3 Tbs butter or margarine
Salt and pepper to taste
1 cup seasoned croutons
½ cup grated Cheddar cheese

Cook squash, onion and water in a covered skillet until squash is tender-crisp, 10-12 minutes, stirring occasionally. Drain, leaving vegetables in skillet. Season with salt and pepper and 1 Tbs butter. Melt remaining 2 Tbs butter in a small skillet and stir in croutons, stirring until heated through and slightly brown. Toss squash mixture with croutons and cheese. Serve immediately.

Summer Squash Orange Cake

3 cups flour
3 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
¼ tsp ground cloves
1 cup softened butter
1 ¾ packed cups dark brown sugar
2 tsp grated orange zest
4 eggs
1/3 cup orange juice
1 ½ cups grated squash

Sift together the dry ingredients. Cream together the butter, sugar, and orange zest. Beat in the eggs. Slowly beat in the dry ingredients alternately with the orange juice. Stir in the squash. Pour into a greased and floured 10-inch tube pan and bake in a preheated 350º oven for 50-60 minutes.

Summer Squash with Dill

1 ½ lbs summer squash, peeled, seeded, and grated
Sea salt
2 Tbs butter
1 small onion, chopped
2 Tbs all-purpose flour
2 Tbs freshly chopped dill
3/4 cup vegetable stock
2/3 cup sour cream
2 tsp white wine vinegar
1 tsp superfine sugar

Place the grated summer squash in a colander and sprinkle lightly with salt and let sit for 30 minutes.  In a large saucepan, melt the butter and add the onion. Cover the pan and cook the onion over gentle heat until it is soft and translucent, about 5-6 minutes, stirring occasionally.  Sprinkle the flour over the onion and stir well. Add the dill and mix again, then stir in the stock.  Simmer and stir until the sauce thickens, for about 3-4 minutes.  Squeeze the excess moisture from the squash before adding it to the sauce. Stir in the sour cream, then the vinegar and sugar, and cook for 5 minutes before serving. (Serves 4)

Squash and Zucchini Pickles
1 lb zucchini, 1/4-inch slices
1 lb yellow squash, 1/4-inch slices
3 onions, sliced
2 Tbs plus 3/4 tsp pickling salt, divided (see Note)
2 cups crushed ice
1 cup plus 2 tablespoons vinegar
1/2 cup brown sugar
1/2 cup water
1 1/2 tsp mustard seeds
1/2 tsp whole cloves
1/2 tsp turmeric
1/2 cinnamon stick
1/4 tsp celery seeds
1/8 tsp crushed red pepper

Combine zucchini, squash, onions, 2 tablespoons salt and ice in a large bowl. Place a plate on the vegetables and weight it with a 5-pound object. Let stand at room temperature for 3 to 4 hours. Drain vegetables in a colander. Do not rinse.

Combine vinegar, brown sugar, water, mustard seeds, cloves, turmeric, cinnamon stick, celery seeds, crushed red pepper, drained vegetables and remaining 3/4 teaspoon salt in a large saucepan. Bring to a boil over high heat. Remove from heat.

Transfer vegetables and liquid to a 2-quart glass bowl or jar. Cool to room temperature; cover and refrigerate for at least 4 days to allow flavors to develop.