Freeze it, can it, pickle it or bake it into some bread.

The squash crop is plentiful this year, which means you can enjoy the vegetable now with enough left to save for the winter, too.

The best way to save squash for the fall and winter is to can it, according to some farmers selling their vegetables Tuesday morning at the Hall County Farmers Market.

"Some people freeze it, but we do a lot of canning," said Angel Rushing of Shook's Fresh Produce in Cleveland. "It comes in real handy when you are making squash casserole during the holidays."

Rushing's favorite way to prepare her squash is on the grill.

"I like to use the Sunburst Patty Pan (squash) and slice it like patties," she said. "Then brush it with olive oil and season it with salt, pepper, garlic and basil, then top with mozzarella after you take it off the grill. If you want to give it a Mexican kick, use cumin and cheddar."

Shook's produces nine varieties of squash; many farmers said they have had three successful plantings this year, and while the number of squash being sold Tuesday morning at the farmers market was low, it's only because the farmers are in between harvests.

Wanda Smith, whose parents own Rondal Barnes Greenhouse and Produce in Cleveland, also said the squash crop this year has been good.

She uses yellow squash in one of her favorite recipes — fried squash. Her special ingredient? Cheese.

"My favorite is fried squash with onions and cheese," Smith said. "I use flour and a little cornmeal. I slice it and mix with egg, then flour and cornmeal, salt and pepper."

Smith then fries all the ingredients together with canola oil.

"Then when you're done, top with (cheddar) cheese," she said.

Smith added that canned or frozen squash is perfect for cold weather casseroles, but mother Rondal Barnes said you must cook the squash before freezing to "kill the enzymes in the squash."

"The canned (squash) you can use for stewed squash with onions, salt pepper and any other spices," Smith said.