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What are some examples of dishes that can be made with squash?

I'm not familiar with it my mother never cooked with it. I just started a garden and I planted some squash cuz the seeds were cheap..so when I get squash later how to i eat it..like a side dish or what? Sorry for sounding so ignorant but I'm open to try new things

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1. squash stuffed with rice and meat (spiced with cinammon and all spice) cooked ina pot and then when done, serve with plain yogurt it is delish.
2. you can crush up corn flakes and bread them after you drop them in a egg/milk wash. they are sweet and tasty you just bake it up. slice them thin
3. Well I'm not sure what type of squash you have Zucchini & yellow or other summer squash ideas (they're interchangeable) sausage with linguini & squash fried zucchini stuffed zucchini (or zucchini boats) zucchini fritters zucchini moons zucchini pancakes winter squash: Pumpkin pie stuffed acorn squash (Usually with butter, cinnamon & brown sugar) pumpkin soup pumpkin rissoto pumpkin pancakes spaghetti squash is good with some ragu sauce Mixed in (it can be used as pasta in any dish)
4. Winter Squash Rolls -- INGREDIENTS 1 1/2 cups cubed winter squash 1 cup scalded milk 2 (.25 ounce) packages active dry yeast 1/2 cup warm water (110 degrees F/45 degrees C) 6 cups all-purpose flour 1/2 cup white sugar 2 teaspoons salt 1/2 cup shortening DIRECTIONS Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes. Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Squash Soup -- INGREDIENTS 6 crookneck squash -- peeled, seeded and chopped 1 green bell pepper, chopped 1 onion, chopped 2 cups cubed processed cheese salt and pepper to taste DIRECTIONS Place squash, bell pepper and onion in a large pot with water to cover. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes; drain. Puree vegetables with a blender or food processor. Return to pot over medium heat and stir in cheese until melted. Serve. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Sausage Squash Skillet -- INGREDIENTS 1/2 pound bulk Italian sausage 1/4 cup chopped onion 1 medium yellow summer squash, halved and sliced 1/4 cup chicken broth salt and pepper to taste 1/3 cup seasoned salad croutons DIRECTIONS In a skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain. Add the squash; cook for 3-4 minutes or until tender. Stir in the broth, salt and pepper. Cook 2 minutes longer or until heated through. Sprinkle with croutons. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Butternut Apple Crisp -- INGREDIENTS 3/4 cup packed brown sugar, divided 1 teaspoon ground cinnamon 1/2 teaspoon salt 2 pounds butternut squash - peeled, seeded, and thinly sliced 1 (21 ounce) can apple pie filling 2 tablespoons lemon juice 1/2 cup all-purpose flour 1/2 cup quick-cooking oats 6 tablespoons cold butter or margarine DIRECTIONS In a bowl, combine 1/2 cup brown sugar, cinnamon and salt. Add squash, pie filling and lemon juice. Pour into a greased 9-in. square baking dish. Cover and bake at 350 degrees F for 30 minutes. In a small bowl, combine the flour, oats and remaining brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over squash mixture. Bake 45-50 minutes longer or until topping is golden brown and squash is tender ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Butternut Squash Soup -- INGREDIENTS 6 tablespoons chopped onion 4 tablespoons margarine 6 cups peeled and cubed butternut squash 3 cups water 4 cubes chicken bouillon 1/2 teaspoon dried marjoram 1/4 teaspoon ground black pepper 1/8 teaspoon ground cayenne pepper 2 (8 ounce) packages cream cheese DIRECTIONS In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
5. idk
6. FRIED SQUASH 1 cup squash, cooked and drained 1 egg 1 tablespoon sugar 1/2 teaspoon salt 1 dash pepper 2 tablespoons evaporated milk 1 tablespoon onion, chopped 1/2 cup cornmeal 1/2 cup self-rising flour oil, for frying Mash the cooked squash. Mix all together and form in small balls; drop into hot fat. Cook until brown. ~~~~~~~~~~~~ CURRIED SQUASH SOUP 6 c. chicken broth or water 2 to 3 tbsp. oil 2 tsp. curry powder 1/2 tsp. cinnamon 1 med. onion, chopped Salt to taste Juice of 1 lime or sm. lemon Cut the squash in half and remove seeds. Cut the two halves into chunks and put them into a large pot with the broth or water. Simmer until tender, about 15 to 20 minutes. While the squash is cooking, heat the 2 tablespoons oil in small frying pan and stir in curry powder and cinnamon. Add the chopped onion and saute 4 minutes, adding additional oil if necessary. Puree the squash and the curry - onion mixture in a food processor in two batches and return to the pan. Reheat. Check the seasoning and add salt to taste and the juice of the lemon or lime. Serve in your favorite tureen with toast points. Garnish with small scallions or finely chopped parsley. Serves 6. ~~~~~~~~~~~~~~~~ APPLE - SQUASH CASSEROLE 4 c. butternut squash, cut in 1 inch cubes 2 c. cooking apples, peeled & cut in 1 to 1 1/2 inch slices 1/4 c. butter 1/4 c. packed brown sugar 1 tsp. cinnamon 1/2 c. coarsely chopped walnuts Prepare squash and apples. Melt 3 tablespoons of the butter and combine with brown sugar, cinnamon and nuts. Place a layer of squash in a large casserole dish; drizzle with butter and sugar mixture. Top with a layer of apples and drizzle again with mixture. Repeat until all ingredients are used. Dot top with remaining butter. Cover casserole and bake in a 350 degree oven for 45 to 60 minutes or until both apples and squash are tender. Makes 6 to 8 servings. ~~~~~~~~~~~~~~~~~~~~~~ APPLE & SQUASH SOUP 1/4 c. peanut oil 2 lbs. butternut squash, peeled, seeded & diced (4 c.) 2 tart apples, peeled, cored & diced (2 c.) 1 onion, peeled & chopped (1 c.) 3/4 tsp. curry powder 3/4 tsp. ground mace 1/2 tsp. ground cardamom 1 c. cider 1 qt. chicken stock (best with homemade) 1/4 tsp. white pepper Salt to taste Minced scallions, includes greens for garnish 1. Heat oil in stock pot over medium heat. Add squash, apples, onions, stir to coat and saute until onion is transparent, about 10 to 15 minutes. 2. Stir in mace, curry and cardamom and continue to cook until onion starts to brown. 3. Add cider, bring to boil and cook three minutes. Add stock, lower heat and simmer until squash is tender. 4. Transfer to food processor and process until smooth. Return to pot and cook until somewhat reduced. 5. Add salt, pepper and mix. Pour into bowls and add cream or yogurt if desired and sprinkle top with scallions. This can be made in batches and frozen. ~~~~~~~~~~~~~~~~~~~~~
7. You can roast squash with the skin on, cut into crescents. Skin boil and mash and season with cracked black pepper.