Summer Squash Gratin: Preheat oven to 375°F. Thinly slice 1 pound of summer squash and combine with about ¼ cup Fresh Herb Chimichurri or Basil Pesto. Add to a 2-3 qt baking dish or cast iron skillet and top with about 1/2 cup grated cheddar, mozzarella, parmesan or a combination of all three cheeses. Top with about 1/2 cup fresh or dried bread crumbs. Drizzle with olive oil and bake until squash is tender and topping is golden brown (about 45 minutes). Cover with foil if browning too quickly.
Miso Ginger Zoodles: Spiralize 2 large zucchinis.Thinly slice sweet peppers, carrots, cabbage, and any other of your favorite crunchy veggies. Toss with thinly sliced green onions and chopped cilantro. Dress with Miso Ginger Sauce and lime juice to taste. Top with sesame seeds and/or roasted peanuts.
Chipotle Butter Squash Saute: Slice 2-3 large squash into ¼-inch rounds. Thinly slice 3 green onions. Melt Chipotle Spiced Compound Butter over medium heat in a skillet. Saute the green onions for 30 seconds or until fragrant. Add the sliced squash. Season with salt and pepper. Saute over medium heat for 5 minutes, then cover with a lid. Reduce heat to low and continue cooking until squash is soft and tender, about 15 minutes. Garnish with fresh cilantro, if desired.