A great way of cooking these is to saute them slowly with fresh ginger and garlic (this technique also works well with giant marrows - if you happen to have one). Large squashes benfit from a longer cooking time. Small squashes cook much more quickly, so adjust times accordingly.
Heat one tablespoon of oil in a large frying pan. Add the chopped garlic and ginger and saute for a minute or two (don't let the garlic brown).
Add the slices of squash - turn them over in the oil until they are well coated. Cook for 5-10 minutes stirring every now and again to make sure they don't stick.
Reduce the heat and put a lid on the pan. Cook for a further 20-30 minutes until the squash have become very soft.
Add some soy sauce and cook for another 10 minutes.
Serve with noodles or as a side.
1 summer squash, cut crossways into 1cm thick slices (use more if squashes are small)
3 gloves garlic, finely chopped
large piece of fresh ginger, peeled and chopped small
soy sauce
olive oil