ok...daft questions coming up....

The courgette - I find the yellow skins more tender than the green, even when they get away from me.... and to the size of a small marrow.  So no, I dont think you will need to peel it - just check when you cut it up, but it should be as soft as a cucumber skin.

I would chop a big one in half lengthwise, scoop out any seeds, maybe put a bit of stuffing in it, perhaps a tomato sauce round it and bake it.  Good with a grill or cold meat.  But you could chop it up into cubes and saute it, or slices and grill it or dip in batter and deep fry ..... there are oodles of recipes for courgettes.  Have a google.  Try some raw too, it is nice in salads. 

Pick the next ones a bit smaller ....  there will be lots more to come now it has got the hang of it.   

Do you know whether you have a winter or a summer squash?  What variety it is?

Squash: You can peel it, chop it (scooping the seeds out) then either boil it and mash it, bake it, put it in soups etc... basically if you can do with a potato you can do it with a squash

Thanks for your reply madcat that all sounds lovely  I think I might have a go at baking it..what heat setting would you suggest and how long for? (I'm not the most adventurous cook as you can tell... )  The squash I will check on but at the moment it is round, pumpkin-orange with thin cream coloured striping.

180C for about 20 - 30 mins should do it.  check with the point of a knife that it is soft, but don't do it so long it is mush in a jacket - it needs a bit of bite.  

I've never tried squash chips 

I'm still thinking about squash chips     ....  you could do fritters ...  batter them like a mars bar ... 

There is a recipe for chocolate courgette cake somewhere which is rather good...I'm off to have a look

Here it is http://www.allotment-garden.org/recipe/?s=chocolate+courgette+cake

There is a recipe for chocolate courgette cake somewhere which is rather good...I'm off to have a look

Here it is http://www.allotment-garden.org/recipe/?s=chocolate+courgette+cake

That's very similar to the recipe I use.  My recipe adds choc chips to the top before cooking, and I never bother peeling the courgettes before grating (it gives some interesting extra colour!).

Tastes lovely and if necessary cut it into quarters and freeze.

Well....I reckon the first courgette is getting baked...then.....I'll try baking cake (yum! ) and as for the squash I'm spoilt for choice    Thankyou for all your replies and advice