I love me some squash. I buy it like crazy in season at the FM and freeze what I don't use quickly.
Whatever you don't use to cook this weekend- wash, dry, slice, and freeze. it defrosts a bit mushy, but fine for most recipes.
While you have it fresh, slice, batter, s&p, then fry until crispy. Cook twice what you think b/c in my house it disappears off the plate while cooking batches.
Another good way to use it is stewed. Put a small pot on with water & chopped onion and chopped ham or hamhock. When the onion is soft, add the squash and cook until tender. For variation and color, you could add a zucchini. Add s&p.
I don't have the recipe, but my mama makes squash casserole for me twice a year. It has cream soups, onion, pepperidge farm bread crumbs, and cheese. Very filling.