I recently had the good fortune to be given a gorgeous young yellow squash from my cousin’s garden. In fact it was so beautiful that I could not bring myself to cook it!
Salad came to mind. A bed of young spinach, chopped squash, green onions, ham and/or cheese if you like, peanuts, vinaigrette and cracked pepper. A fine meal, or have fun combining your favorite ingredients.
The trick is in the chopping of the squash: remove the ends, cut inch long (3cm) pieces, set segments on their flat side and cut 4 or 5 slices, then cut crosswise to create sticks. In this technique you create just the right texture and reveal the lightly sweet crunchy tender squash.
At its best right now young yellow squash can be a fun addition to a cheese tray in the summer.