One easy squash recipe is Rachael Ray's sauteed yellow squash recipe from FoodNetwork.com, which has a savory flavor. Another is the easy roasted butternut squash recipe from Food.com, which is made subtly sweet by the addition of maple syrup and cinnamon.
To make the sauteed yellow squash, preheat a skillet over medium-high heat, and add 1 tablespoon of extra virgin olive oil and 2 tablespoons of butter. Once the butter has melted, add 1/2 chopped red pepper and 2 small to medium sliced yellow squash. Saute these ingredients for 12 to 14 minutes or until the squash is tender. Add 2 tablespoons of chopped parsley leaves along with salt and pepper to taste. For additional flavor, sprinkle 2 tablespoons of chopped chives or 2 chopped scallions over the top before serving.
For the roasted butternut squash, peel and cube 16 to 20 ounces of butternut squash. Toss the squash with 1 tablespoon of oil, 1 teaspoon ground cinnamon and1 teaspoons of maple syrup. Pour the ingredients into a baking pan and roast in a 450 degrees Fahrenheit oven for about 30 to 40 minutes until the squash is soft and steaming. Serve this dish hot with some butter or margarine on top.