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The best squash recipes - 954 recipes

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Heat oven to 350 degrees. Line a 9x9x2-inch pan with nonstick foil, extending foil beyond edges of pan

  • CRUST
  • 2 cups crushed gingersnaps (36 cookies)
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • FILLING
  • 2 tablespoons cornstarch
  • 2 tablespoons granulated sugar
  • 1 can (12 oz) evaporated milk, or 3/4 cup milk
  • 1 egg
  • 1 can (15 oz) solid-pack pumpkin (not pie mix)
  • 2/3 cup packed dark brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • Whipped cream (optional)
4.8/5 (13 Votes)

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A delicious spiced zucchini cake topped with thick cream cheese frosting sprinkled with optional cinnamon sugar

  • CAKE:
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 cups zucchini, shredded
  • FROSTING:
  • 1 (8-ounce)) package cream cheese
  • 1/4 cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
4.4/5 (50 Votes)

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Directions: •Preheat oven to 350 F

  • Ingredients:
  • Base:
  • 2 - 15 oz. cans of pumpkin pie filling
  • 1 - 12 oz. can of evaporated milk
  • 4 large eggs
  • 1 1/2 cups of sugar
  • 2 tsp. of cinnamon
  • 2 tsp. of pumpkin pie spice
  • Topping:
  • 1 box of yellow cake mix
  • 1 cup (2 sticks) of butter
  • 1-2 cups of walnuts or pecans
  • Whipped cream
4.6/5 (28 Votes)

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GLUTEN FREE & TOP 8 ALLERGEN FREE {Recipe & photos are the property of Keeley McGuire, of www

  • 1.5 cups of finely grated zucchini (about 2 zucchini's worth)
  • 1/2 cup dairy-free butter
  • 1/3 cup of brown sugar
  • 1/3 cup of granulated sugar
  • 1 egg replacer (I used 1 flax egg - or use 1 large egg at room temp. or 1 mashed banana)
  • 1.5 tsp vanilla
  • 1.5 cups of gluten free flour w/ xantham gum
  • 1/2 tsp baking soda
  • 1 tsp of cinnamon
  • 1/4 tsp of salt
  • 1 cup of gluten free oats
  • 1 cup of allergy free chocolate chips- like Enjoy Life Dark Chocolate Morsels
  • 1/2 cup of flax seeds
4.8/5 (10 Votes)

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Pumpkin Bread with a butter cream frosting

  • 1 3/4 cups 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon 1 teaspoon baking powder
  • 1 teaspoon 1 teaspoon baking soda
  • 1/2 teaspoon 1/2 teaspoon salt
  • 1/2 teaspoon 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon 1/2 teaspoon ground allspice
  • 2 large 2 large eggs
  • 3/4 cup 3/4 cup packed dark brown sugar (You can substituted light brown sugar)
  • 1/3 cup 1/3 cup granulated sugar
  • 2 teaspoons 2 teaspoons freshly grated orange zest (I omitted this)
  • 1 teaspoon 1 teaspoon freshly grated lemon zest (I left this out, too)
  • 1/2 cup 1/2 cup canola oil
  • 1 1/4 cups 1 1/4 cups canned pure pumpkin puree
  • 1/2 cup 1/2 cup chopped, toasted pecans or walnuts
  • PUMPKIN BUTTER CREAM FROSTING
  • 1/4 cup 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 Tablespoons 2 Tablespoons canned pure pumpkin puree
  • 1/2 teaspoon 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon 1/2 teaspoon vanilla
  • 3 cups 3 cups powdered sugar
  • 2 teaspoons 2 teaspoons half & half or milk
  • 1/4 to 1/3 cup 1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
  • After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.
4.5/5 (34 Votes)

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Like many people I know, I've had an overabundance of zucchini in my garden

  • 3 to 4 medium zucchini (1-3/4 to 2 pounds)
  • 12 ounces Johnsonville® Mild Ground Italian Sausage, cooked and drained
  • 1 can tomato sauce, 8 ounces
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 2 tablespoons chopped onion
  • 1-1/2 teaspoons Italian seasoning
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/4 cups milk
  • 1/2 cup grated Parmesan cheese, divided
  • 1 teaspoon Dijon mustard
4.4/5 (40 Votes)

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1. Cream butter, brown sugar and sugar together in a large bowl

  • ● 3/4 cup butter, softened
  • ● 3/4 cup brown sugar
  • ● 1/4 cup sugar
  • ● 1 small box pumpkin spice instant pudding mix, dry, do not prepare
  • ● 2 eggs
  • ● 1 tsp. vanilla
  • ● 1 tsp. baking soda
  • ● 2 1/4 cups flour
  • STREUSEL TOPPING
  • ● 1/4 cup butter, cold
  • ● 1/4 cup sugar
  • ● 1/4 cup brown sugar
  • ● 1/3 cup flour
  • ● 1/2 tsp. cinnamon
4.5/5 (36 Votes)

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Proud Italian Cook recipe

  • 3 small yellow squash cut in 1/4 inch slice
  • 3 small zucchini cut in 1/4 inch slice
  • 1 lb. fresh asparagus cut diagonally
  • 12 or more grape tomatoes cut in half
  • 1 large shallot finely chopped
  • 1 lb. Italian sausage, casings removed
  • 1/2 cup each of white wine, chicken broth and pasta water
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 lb. of cooked lasagnetti or any sturdy pasta, reserve 1/2 cup pasta water
  • 1 cup of ricotta
  • fresh basil and grated romano for garnish
4.7/5 (20 Votes)

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There’s no denying that it’s time to start seriously thinking ‘pumpkin

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice or ground cinnamon
  • 1 1/3 cups sugar
  • 1 cup (2-sticks) butter, softened
  • 4 eggs, at room temperature
  • 1 can (15-ounce) solid-pack pumpkin
  • 1 jar (16-ounces) caramel sauce or ice cream topping
4.6/5 (28 Votes)

By

Pumpkin Bread

  • 2 c. sugar
  • 1 c. canola oil
  • 4 eggs
  • 16 oz. canned pumpkin (not pie filling)
  • 3/4 cup water
  • 3 c. flour
  • 2 tsp. baking soda
  • 1/2 tsp. table salt
  • 2 tsp. cinnamon
  • 1/2 tsp. cloves (optional)
  • 1/4 tsp. nutmeg
  • 1/2 tsp. allspice (optional)
4.6/5 (28 Votes)

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1 In small bowl, beat all ingredients with electric mixer on medium speed or whisk until well blended

  • 1 container (6 oz) Yoplait® Light pumpkin pie yogurt
  • 4 oz (half of 8-oz package) fat-free or 1/3-less-fat cream cheese (Neufchâtel), softened
  • 2 to 3 tablespoons packed brown sugar
  • 2 teaspoons pumpkin pie spice
4.7/5 (17 Votes)

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Pumpkin Cheesecake Bars

  • for the cheesecake layer:
  • 2 (8 oz.) packages (full-fat, people) cream cheese, at room temp.
  • 1/2 cup pumpkin puree
  • 3/4 cup sugar
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon allspice
  • 1/4 cup (regular, not light) sour cream
  • 2 eggs, lightly beaten with a fork
  • for the brownies:
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2 cups sugar
  • 1 cup Dutch-process cocoa (such as Hershey's Special Dark)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 TBSP vanilla
  • 3 eggs
  • 1 cup unbleached, all-purpose flour
  • 1/4 cup dark chocolate chips (such as Hershey's Special Dark)
4.7/5 (17 Votes)

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