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Three pies in one. No choosing, no juggling a slice of cheesecake, pecan pie and pumpkin pie on one plate, trying...

  • Flaky Pie Crust
  • Adapted from Tish Boyle, with my revisions
  • 2 1/2 cups all-purpose flour, chilled
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, cut into 1/2 inch chunks and frozen
  • 1/4 cup lard or vegetable shortening, frozen
  • 6 to 8 tablespoons ice-cold water ( I add 1 tablespoon apple cider vinegar and remove 1 tablespoon water in all pie crust recipes – it tenderizes the crust)
  • Cheesecake Layer
  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • Pumpkin Pie Layer
  • 1 2/3 cups unsweetened fresh or canned pumpkin puree (If using canned, strain in a fine mesh sieve for several hours to overnight, covered, in the fridge)
  • 1 cup heavy cream (you can use evaporated milk, if you prefer)
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 eggs, lightly beaten
  • Pecan Pie Topping
  • 1 cup mix of whole and coarsely chopped pecans
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed dark brown sugar
  • 1/3 cup light or dark corn syrup
  • 1 teaspoon vanilla extract
  • 2 eggs beaten
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter
4/5 (95 Votes)

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Combine salt, pepper, smoked paprika, garlic powder, cumin and cayenne in a small bowl and use to season the chicke...

  • For the soup:
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 red onion, diced
  • 2 bell peppers diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2/3 cup pumpkin beer
  • 1 (28 oz) can whole tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) pinto beans
  • 8 oz tomato puree
  • 1 1/2 tbsp chili powder
  • 1 tbsp brown sugar
  • For the biscuits:
  • 3 cups all purpose flour
  • 1/2 tsp sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 3/4 cup cold butter, cut into cubes
  • 6 oz sharp white cheddar cheese, freshly grated
  • 1 1/4 cups pumpkin beer
  • For the toppings:
  • queso fresco, sour cream, green onions, diced red onion, fresh cilantro, avocado slices, lime wedges, tortilla strips
4.4/5 (34 Votes)

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1. Frost cupcakes with orange frosting and dust with orange sprinkles

  • cake mix
  • sprinkles
  • orange frosting
  • pretzels
4.6/5 (18 Votes)

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Creamy pumpkin cream cheese sandwiched in between two snickerdoodle cookies

  • For the cookie -
  • 1 C butter, room temperature
  • 1 + 1/2 C granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 + 3/4 C all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 tsp cinnamon and 3 tsp white sugar for rolling
  • For the filling -
  • 8 oz cream cheese, softened
  • 1/4 C pureed pumpkin
  • 1/4 C light brown sugar
  • 1/8 C granulated sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla
4.6/5 (21 Votes)

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Crunch Topping Melt Butter In a food processor, pulse cookies to a fine crumb

  • Crunch Topping
  • 3 Cups (450 g) walnuts, finely chopped
  • 3 Cups (360 g) vanilla wafers (about 75 cookies)
  • 3 Cups (540 g) brown sugar
  • 12 oz (340 g) butter
  • Pumpkin Crunch Cake
  • 1 1/4 (250 g) cup sugar
  • 6 oz (168 g) softened butter
  • 1 16 oz (425 g) can solid pack pumpkin
  • 2 1/2 ( 300 g) Cups flour
  • 1/2 Cup (96 g) Greek yogurt
  • 1 Tablespoon (15 ml) pure vanilla
  • 1 Tablespoon (15 g) pumpkin pie spice
  • 2 1/4 Teaspoons( 12 g) baking powder
  • 3/4 Teaspoon (4 g) baking soda
  • 1/2 Teaspoon (2.5) Salt
  • 4 Large Eggs
  • Cream Cheese Frosting
  • 24 oz (454 g) cream cheese
  • 8 oz (227 g) softened butter
  • 2 cups (150 g) confectioners (powdered) sugar
  • 1 Tablespoon (15 ml) pure vanilla
4.6/5 (21 Votes)

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Pumpkin crack cake is so easy to make! Perfect gluten free substitute for pumpkin pie

  • 1 (7 1/2 ounce) can pumpkin puree
  • 1 (7-ounce) can sweetened condensed milk
  • 2 eggs, at room temperature
  • 1/2 cup sugar
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 (15-ounce) box gluten-free yellow cake mix
  • 8 tablespoons unsalted butter, melted and cooled. 1/2 cup
  • 1/2 cup semi-sweet chocolate chips (or chopped pecans)
4.2/5 (60 Votes)

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Instead of scraping the delights out of the shell and tossing it away, we’re giving the entire squash the credit ...

  • 1 (3-ounce) cooked Chicken Breast, cut into chunks
  • 1 medium Spaghetti Squash (about 4 cups cooked)
  • 1 tablespoon Olive Oil 1 cup Kidney Beans, drained and rinsed
  • 1 cup fresh Salsa
  • 3 tablespoons fresh Coriander, chopped
  • 1/2 cup Shredded Cheddar Cheese
  • Sea Salt & Pepper
  • 1 tablespoon Chili Flakes, optional
4.5/5 (25 Votes)

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These Glazed Spiced Pumpkin Bars have the perfect combination of sweet and spicy

  • 2 cups Fiber One® original bran cereal
  • 1/2 cup canola or vegetable oil
  • 1/2 cup orange juice
  • 1 (15-ounce) can pumpkin (not pumpkin pie mix)
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup walnuts, chopped
  • 1 cup powdered sugar
  • 4 to 6 teaspoons orange juice
4.5/5 (25 Votes)

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Heat oven to 350 degrees. Layer 1: Mix flour, butter and 1/2 c

  • 1 c. flour
  • 1/2 c. butter
  • 1/2 c. plus 1/4 c. chopped pecans
  • 8 oz. cream cheese softened
  • 1 c. powdered sugar
  • 3 c. cool whip (divided)
  • 2 1/2 c. milk
  • 2 small pkgs. vanilla instant pudding
  • 10 oz. (1 1/4 c.) pumpkin puree
  • 1 tsp. pumpkin spice
4.7/5 (10 Votes)

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These adorably delicious Mini Pumpkin Spice Donuts are gluten-free, vegan, and make a great breakfast any day of th...

  • GLUTEN-FREE FLOUR BLEND:
  • 1 cup, plus 1 teaspoon brown rice flour, separated
  • 1 cup, plus 2 tablespoons almond flour, separated
  • 3/4 cup potato starch
  • 1/4 cup tapioca starch
  • EGG SUBSTITUTE MIXTURE:
  • 3/4 teaspoon Ener-G Egg Replacer
  • 1 tablespoon warm water
  • 3/4 teaspoon baking powder
  • 1 1/2 tablespoons pumpkin puree
  • DONUTS:
  • 3/4 cup and 2 teaspoons gluten-free flour blend
  • 1/3 cup and 1 tablespoon ground jaggery sugar or other unrefined sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • egg substitute mixture
  • 1/3 cup almond milk or other non-dairy milk
  • 1 tablespoon apple butter
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin spice
  • CINNAMON SUGAR:
  • 1 teaspoon ground cinnamon
  • 3 tablespoons organic sugar
4.6/5 (16 Votes)

By

Heat oven to 350 degrees. Grease square 8 x 8 pan

  • 2/3 C. Brown sugar
  • 1/4 C. (1/2 stick) softened butter
  • 1/2 t. Vanilla
  • 1 egg
  • 1 C. Flour
  • 1 t. Baking soda
  • 1/2 t. Cinnamon
  • 1/2 r. Ground cloves
  • 1 C. Shredded zucchini
  • 1/2 C. Chopped nuts
  • Spice Frosting (below)
4.6/5 (23 Votes)

By

Preheat oven to 350°. Combine first 5 ingredients in a large bowl, stirring well with a whisk

  • 3 cups sugar – (To cut further calories, I have used 2 cups sugar + 1/3 cup SugarLeaf Stevia sugar substitute and they still taste and bake great!).
  • 1 large can of canned pumpkin
  • 1/2 cup canola oil
  • 2 6-oz Vanilla Carbmaster yogurts from Krogers
  • 6 large egg whites
  • 4-1/2 cups all-purpose flour (I use whole wheat flour)
  • 1 Tbsp ground cinnamon
  • 2 teaspoons salt
  • 1-1/2 teaspoon baking soda
  • 1-1/2 cups semisweet chocolate chips
  • Cooking spray
4.5/5 (22 Votes)

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