If storage is necessary refrigerate at a temperature of about 45 degrees F. in the vegetable compartment of the refrigerator, unwashed in a plastic bag for up to 5 days. Straightnecks tend to keep better than crooknecks. Summer squash lends itself to a variety of preparation methods, both raw and cooked. Thin slices of fresh summer squash add color to mixed green salads. It may also be grated for quick breads, boiled, steamed, grilled, saut ed, baked or pickled.
Summer squash makes a delightful addition to soups, chowders or with other summer produce and pasta.
My father was a Florida gardener and an occasional specialty cook. When yellow squash were ready this recipe was often his contribution to our family meals. Blend together, stirring lightly. A few sunflower seeds can also be sprinkled on top. Bake at 350 degrees F. until slightly browned, about 45 minutes.