Yes, you could make squash casserole, or grill your squash, or just stir fry it. But maybe you’d like to try this risotto idea from thekitchn.com. Risotto is such a thing these days that you’ll find Arborio rice on the shelves at every grocery store. I remember when it was a specialty item and you had to search!
8 cups low-sodium chicken or vegetable broth 1/4 cup olive oil 1 medium yellow onion, finely chopped Kosher salt Freshly ground white or black pepper 2 cups Arborio rice 1 cup dry white wine 1 pound zucchini or summer squash, or combination 1/4 cup finely grated Parmesan cheese 1/4 cup thinly sliced fresh basil leaves Parmesan cheese shavings, as garnish (optional)
Place the broth in a medium saucepan over low heat and keep it at a very low simmer.
Heat the oil in a large, wide pot or Dutch oven over medium heat until shimmering. Add the onion and a large pinch each of salt and pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and toast, stirring occasionally, until the kernels start to make a crackling sound, 1 to 2 minutes. Add the wine and simmer, stirring often, until completely absorbed, 2 to 4 minutes.
Pour a ladleful of the simmering broth over the rice. Let simmer, stirring frequently, until the rice absorbs the liquid. Continue adding broth a ladleful at a time, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes (you might not use up all of the broth). Meanwhile, grate the zucchini or summer squash on the large holes of a box grater; set aside.
When the rice is almost ready (2 to 3 minutes before), stir in the summer squash and continue cooking. When the rice is al dente, remove from heat and stir in the grated Parmesan and basil. Taste and season with more salt and pepper as needed. Serve immediately, topped with Parmesan shavings if using.