Grab some eggplant and make ratatouille.

Oh, and rice wraps are an easy and tasty way to work through veggies.

If large enough, slice fairly thick brush with olive oil, sea salt, grill or broil, use on sandwiches.

Or, slice em up and put them in the oven with tomato sauce and mozzarella cheese = squash pizza!

More work but very yummy - slice thin, saute with onion, add about two eggs worth of eggbeaters, basil, oregano pepper. Mix with cheese. Put in a pie crust lined with brown mustard. Bake. It's like quiche, but not as eggy. Mmmmm.

How big are the squash?

I recently found out there's a CSA farm just ten minutes up the road from my place. I may be doing the same thing soon.

why is basil wasted on the unloving?

I *love* basil. I just don't like pesto.

The squash are those little spaceship looking yellow ones, plus some very young, little zucchini.

My idolization of occhiblu is crimped upon hearing that she doesn't like pesto.

I dislike squash, except for zucchini "latkes" (which use basil) but I don't think they'd work too well with yellow squash.

As for the basil, I use a lot in tomato sauces, but that's not original enough to post. What I can tell you is that you can freeze the leftovers. (Basil, that is.) Wash and dry the basil really well, then roll a handful of it up very tightly in plastic wrap -- like a basil cigar. Put the cigar in a ziploc and freeze. When you want to use some, you can just slice off a hunk and put the rest back in the freezer. No, it's not as good as fresh, but throw it in a sauce in the basil-drought months and you'll never know the difference.

There are good tomatoes these days (at Monterey Market anyway).

Tomatoes
Fresh mozzerella
chopped basil
coarse ground black pepper
salt
olive oil
balsamic vinegar

how can you go wrong?

I keep thinking I like pesto, and then I'll make pesto, and then I'm like, "Why didn't I just make a tomato sauce? I like tomatoes better."

I've been craving zucchini bread. Is it possible to make summer squash bread?

god, i want a rice wrap so bad right now. i had the best one last week as a surprise delivery and it had two sauces, one creamy, one sweet--
Suddenly, I am starving.

Maybe it's your pesto recipe? Add more cheese and use almonds or walnuts? Tinker.
I would just put basil on everything with tomatoes. Order pizza.
I have never known anyone who cooked spaceship squash that I knew of.

Can you just chop the squash raw into salads and such? It's the texture of cooked squash I tend to have the problem with.

(And really, I've tried with the pesto. I love garlic, I love basil, I love parmesan, I just... need them to also have tomatoes involved in some way.)

Raw squash is doable (but I have no idea about those alien ones). Raw zuchinni is good too.
And I just came up with something since you all reminded me to eat. (I made this fig basalmic dressing real quick for some lettuce and had some sundried tomato paste on bread. Shoved it in my face.)
You could make a fig reduction with some marsala wine and basalmic and that would make a great dip or dressing for your various veggies. you have all the fixings for an awesome textural salad at hand.

I'm trying to remember this great sauce my brother made for frying broccoli rabe with. It was:

reduced balsamic vinegar
some of the oil from a can of anchovies
garlic.
maybe chili flakes.

You couldn't taste the anchovy flavor- it wasn't fishy. It was just good!

I'll ask him.

I am so so so jealous.

of veggie access?

Summer Squash, Basil and Parmesan Frittata.

With a lot of your haul, you could make Briami, which is incredible, but could feed a small nation. Make it anyway, and give half to friends - they'll love you for it. (If you are tempted to leave out the sauteeing part to save time, don't do it! It just isn't the same if you skip that step.)

If, in the end, it's all just too much bounty, toss a bunch of vegetables in a big pot and make and freeze some vegetable stock. It's so handy for cooking just about anything, you don't ever want to be without it.

Ooh, I just thought of something!

Make pesto, make hummus, add pesto to hummus. I've done this before and it's great.

(And really, I've tried with the pesto. I love garlic, I love basil, I love parmesan, I just... need them to also have tomatoes involved in some way.)

Okay, make pesto, procure tomatoes. Dress tomatoes with pesto. Toss with day-old bread cubes and balsamic for panzanella.

You can do pretty much anything with yellow squash that you can do with zucchini. I used to make a yellow squash casserole as follows:
cut the squash up into chunks
boil or steam it until soft, drain.
Mash it up with a potato masher or a fork.
Mix it, in a buttered casserole dish, with about a cup of grated cheddar cheese, two eggs, more butter, some milk, salt, pepper, a tablespoon of sugar (this is a southern recipe)and top it with breadcrumbs & parmesan. Bake at 375 for about half an hour or so. This is not all that good for you, alas, but even squash haters like it. I just did a similar thing with raw grated squash - the same as above except I left out the sugar and grated a half a vidalia onion into the mix; I like it, but my daughter doesn't.

Tagine is good too - any vegetables will work, really, it's the seasoning that makes it so yummy and exotic.

I really like this summer squash recipe I got from Cooking Light. (Of course, I like everything I get from Cooking Light). It makes a really nice presentation, too, if you're having people over, just because usually no one thinks of slicing squashes vertically. It should work fine with spaceship-shaped squash, too, though.

Yellow squash roasts up really nice, on high heat with olive oil and garlic. It caramelizes a bit on the outside and gets really soft and juicy inside.

I also make a really simple Mexican zucchini and/or summer squash dish called Calabacitas de Casa (house squash). You mince garlic and saute in olive oil, add 1 yellow onion sliced in rounds, and then add thinly sliced squash rounds. WHen everything is sauteed to tender-crisp, stir in a can of mixed green chilies, and then squeeze a lime over it before finishing. It's a good side dish for enchiladas, or even grilled chicken.