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The best squash recipes - 954 recipes

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For soup: Melt butter in large pot over medium heat

  • 1/4 cup ( 1/2 stick) butter
  • 1 large onion, finely chopped
  • 6 large garlic cloves, chopped
  • 48 oz low-salt chicken broth
  • 4 cups 1-inch pieces peeled butternut squash (1 large butternut squash)
  • 4 cups 1-inch pieces peeled acorn squash (1 large acorn squash)
  • 1 1/4 teaspoons minced fresh thyme or dried thyme
  • 1 1/4 teaspoons minced fresh sage or dried sage
  • i tsp kosher salt
  • 1/2 cup whipping cream
  • 1 tbsp sugar
  • Croutons
  • 2 tablespoons (1/4 stick) butter
  • 24 1/4-inch-thick baguette bread slices
  • 1 cup grated Gruyère cheese
  • 1 teaspoon minced fresh or dried thyme
  • 1 teaspoon minced fresh or dried sage
4.7/5 (6 Votes)

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Preheat oven to 275 degrees °F

  • 1/3 cup + 1 tablespoon Gold Label Virgin Coconut oil
  • 6 tablespoons maple syrup
  • 2 tablespoons molasses
  • 1 teaspoon ground cinnamon
  • 2 tablespoons water
  • 4 cups old-fashioned oats
  • 1 cup wheat germ - optional
  • 4 tablespoons brown sugar
  • 1/2 tsp. salt
  • 4 tablespoons flaxseed (ground or whole)
  • 2/3 cup unsweetened organic coconut shreds
  • 2/3 cup pumpkin seeds
  • 2/3 cup almonds (chopped or whole)
4.7/5 (6 Votes)

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1) Preheat oven to 180C (350F)

  • Cake:
  • 250 g (2 cups) flour
  • 2 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 225 g (1 cup) white sugar
  • 84 g (3/4 stick) butter, softened
  • 2 eggs
  • 425 g (15 ounces) pumpkin puree
  • Crumb topping:
  • 56 g (1/2 stick) butter, cold
  • 70 g (1/4 cup + 1 tbsp) white sugar
  • 1 tsp cinnamon
  • 93 g (3/4 cup) flour
4.5/5 (22 Votes)

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Line an 8×8” baking pan with parchment paper

  • crust:
  • 1 cup almonds (or 1 cup dry almond pulp)
  • 1/2 cup shredded coconut, unsweetened
  • 1 1/2 cup Medjool dates
  • 3 tsp molasses
  • 1 1/2 inch ginger, minced
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • pinch of black pepper
  • pinch of sea salt
  • 1 tbsp coconut oil
  • Another Crust Option:
  • 1/2 cup old-fashioned rolled oats (certified gluten-free if necessary)
  • 1/2 cup pumpkin seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2/3 cup pitted dates, chopped — plus a few more if needed
  • filling:
  • 1 1/2 cups pumpkin OR sweet potato puree (1 large baked sweet potato or canned)
  • 1/3 cup maple syrup or coconut nectar
  • 1/4 cup melted coconut oil
  • 1 tsp freshly squeezed lemon juice
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon cardamom
  • 3/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/8 teaspoon black pepper
  • 2 tablespoons coconut flour
4.5/5 (21 Votes)

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Traditional succotash is made with corn and lima beans

  • 2 cobs fresh corn
  • 1 to 2 cups cherry tomatoes
  • 1 zucchini, diced
  • 1 red or Vidalia onion, sliced
  • Olive oil
  • Fresh or dried thyme, to taste
  • Kosher salt & fresh cracked pepper, to taste
  • 1/4 cup grated Romano Cheese, optional
4.5/5 (21 Votes)

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Preheat oven to 325 degrees

  • 3 1/3 cups unbleached all purpose Flour
  • 1 tsp pumpkin pie spice
  • 1 tbsp Cinnamon
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 1/2 teaspoon Salt
  • 2 2/3 cups Sugar
  • 2/3 cups Softened Butter
  • 4 Eggs
  • 1 pound (or 1 30oz can or 2 15oz cans) Mashed Pumpkin
  • 2/3 cups Water
  • 1 cup Semi-Sweet Chocolate Chips
3.9/5 (90 Votes)

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This is a zucchini pudding recipe that you just can not get enough of

  • 2 pounds of yellow or green zucchini
  • 3 eggs beaten
  • 3 tbsp flour
  • pinch of salt
  • 2 tbsp sugar
  • 3/4 cup milk
  • dash of hot pepper sauce
  • 3/4 stick butter or margarine, melted
  • 3/4 tsp baking powder
4.1/5 (64 Votes)

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Preheat an oven to 350 degrees

  • 1 can solid-packed pumpkin (29 oz.)
  • 1 can evaporated milk (13 oz.)
  • 1 cup sugar
  • 3 eggs, slightly beaten
  • 1/4 teaspoon cinnamon
  • 1 box yellow pudding cake mix
  • 1 cup walnuts, chopped
  • 1 cup (2 sticks) butter, melted
4.4/5 (15 Votes)

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1. Preheat oven to 350 degrees and lightly spray a 9×13 pan with nonstick spray

  • 2 eggs
  • 3/4 C brown sugar
  • 1/2 C canola oil
  • 1/4 C honey
  • 1 tsp vanilla
  • 1 1/2 C shredded carrot (about 2 large carrots)
  • 1 C shredded zucchini (about 2 small zucchinis)
  • 1/2 C chopped pecans (optional) **I sprinkled them on top of the frosting instead of adding them to the bars
  • 1 1/2 C flour
  • 1 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • Frosting
  • 8 ounces reduced fat cream cheese, room temperature
  • 1 C powdered sugar
  • zest of one lemon
  • pinch of salt
4.6/5 (12 Votes)

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Preheat oven to 400 degrees

  • 4 medium zucchini (2 1/2 lbs), sliced into halves through the length*
  • 1 cup (8.6 oz) part-skim ricotta cheese
  • 1 large egg
  • 1 1/2 Tbsp chopped fresh parsley, plus more for garnish
  • 1 1/4 cups (5 oz) shredded mozzarella cheese
  • 1/2 cup (2 oz) finely shredded parmesan cheese
  • 8 oz 93% lean ground beef or lean ground turkey
  • 4 tsp olive oil, divided
  • Salt and freshly ground black pepper
  • 1 3/4 cup roasted garlic marinara sauce (I used Classico)
  • 1 Tbsp chopped fresh basil, plus more for garnish
4.6/5 (12 Votes)

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This dessert is easy to make and a Trifle is always impressive

  • 1 (18.25-ounces) Box Spice Cake Mix
  • 1 (3.4-ounces) Vanilla Instant Pudding Mix
  • 1/2 Cup Vegetable Oil
  • 1/2 Cup Water
  • 1 Cup Pumpkin Puree (not the pumpkin pie mix)
  • 3 Eggs
  • 1 and 1/2 Teaspoons Cinnamon
  • 1/4 Teaspoon Cloves
  • 1/4 Teaspoon Nutmeg
  • 2 Cups Cold Milk
  • 2 (3.4-ounces.) Cheesecake Flavor Instant Pudding Mix
  • 2 Cups Whipped Topping
  • 1 Cup Pecan Pieces
  • 1 Cup English Toffee Bits
4.6/5 (13 Votes)

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Mix pumpkin, eggs and spices well; stir in condensed milk, milk and vanilla

  • 29-oz. can pumpkin
  • 3 eggs, beaten
  • 2 t. pumpkin pie spice
  • 1 t. cinnamon
  • 14-oz. can sweetened condensed milk
  • 1 c. milk
  • 2 t. vanilla extract
4.4/5 (14 Votes)

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Pumpkin Custard Crunch Winter Squash Soup with Gruyère Croutons