MyDD and DH does not like summer squash that much and of course we get a ton through our CSA. I'm gonna try the AVM squash orzo recipe and some veggies lasagna I can probably hide it in. For DD I may have grate it into something b/c she won't even eat it in a cheezy casserole. I'm also gonna try it in a stir fry and see how they like it. Ideas anyone? I would love for some of you fine chefs to share your squash recipes on here!

This is so funny!  Just yesterday I was thinking of posting this same topic.  SO much freakin' squash!  One thing I have been doing is grating it and putting 2 cup portions in freezer bags to use in baked goods this winter.  Also, I made some savory zucchini basil muffins that were a big hit at the picnic we went to.  They freeze well and were really easy to make. 

Zucchini Basil Muffins
(adapted from Bernard Clayton's New Complete Book of Breads - which is excellent for my fellow cookbook-ophiles)

2 eggs, room temperature
3/4 cup milk
2/3 cup canola oil (I used slightly less)
1 1/2 cup all purpose flour
1 cup whole wheat flour
1/4 cup sugar
1 Tbs. baking powder
2 tsp. salt (I strongly recommend using less, like 1 tsp; they were a bit too salty)
2 cuos shredded zucchini (or yellow squash)
2 Tbs. minced fresh basil
1/2 cuo grated Parmesan

    Preheat oven to 425.
    In a large bowl, break and beat the eggs.  Add milk and oil.
    In another bowl, combine flours, sugar, baking powder, and salt.  Stir thoroughly.  Add the dry ingredients to the wet mixture one cup at a time, and stir until it becomes a thick, moist batter.  It doesn't have to be perfectly smooth, a few lumps are fine.
    Gently stir in the zucchini and the basil, but only enough to mix it well.
    Spoon the batter into buttered or non stick muffin tins with a total of 22 to 24 cups (mine only made 18).
    Sprinkle Parmesan cheese over the top of each muffin.
    Place the muffin tins in the oven and bake 20 to 22 minute, or until the muffins are a golden brown and the cheese is melted across the tops.  Turn a muffin out of the tin and tap the crust to make sure it is hard, not soft.  If the muffin mix is poured into very small cups the baking time will be about 15 minutes.
    Allow muffins to cool about 10 minutes in tins before turning them onto wire racks to cool.

You can tone down the spiciness of this for littles: Calabacitas Stew

The Chocolate Chip Zucchini Cookies in AVM were a hit here. They didn't last a day. Next time I'm making a double batch.

I also make a soup out of summer squash. The recipe is in the Moosewood Cooks at Home, I think, but I don't have it handy. Basically you just sautee onions and garlic in olive oil. Add chopped carrot, chopped potatoes, chopped summer squash. Cook until it's soft. Add a few cups of buttermilk and puree it in a blender until smooth. Add a few cups of buttermilk and some grated cheddar cheese and simmer until it melts.

My 16yo son thinks he despises all squash. If you call the above "Cheesey Potato Soup" he asks how many bowls he can have.

Hmmmm...I can't think of any ways to hide it.  I'd just add it pureed or shredded to anything that involved other veggies or multiple ingredients.  We love squash, so I have a number of squash recipes, but they all involve blatantly eating squash!    Tonight we ate squash over pasta in a curry sauce.  Yummm...