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The best squash recipes - 954 recipes

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  • 2 Tbs. olive oil
  • 1 cup sliced leeks
  • 1 cup chopped celery
  • 1 cup chopped red bell pepper
  • 1 tsp. salt, optional
  • 4 cloves garlic, minced (4 tsp.)
  • 1 Tbs. chopped fresh sage, or 2 tsp. dried sage
  • 1/2 tsp. Italian seasoning
  • 1 bay leaf
  • 2 large tomatoes, peeled and coarsely chopped (1 cup)
  • 2 cups cubed peeled butternut squash (3/4- to 1-inch cubes)
  • 2 cups green beans or flat beans, cut into 1-inch pieces
  • 1 15-oz. can or 1 1/2 cups cooked white beans, rinsed and drained
  • 1 cup fresh or frozen corn kernels
  • 1/2 tsp. balsamic vinegar
4.6/5 (12 Votes)

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Heat oven to 350 degrees. Grease bottom only of loaf pan

  • 2 c. Bisquick
  • 1 1/2 c. zucchini, shredded
  • 1/4 c. vegetable oil
  • 2 tsp. cinnamon
  • 1/2 c. nuts, chopped
  • 3/4 c. sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1 tsp. nutmeg
3.3/5 (289 Votes)

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These oven-baked squash chips come out of the oven with a a lovely crunch and can be flavored to your liking

  • 1 green or yellow squash
  • Salt
  • Favorite seasonings
4.2/5 (48 Votes)

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These Zucchini Muffins are packed with healthy vegetables and walnut, perfect for a quick breakfast or snack -- or

  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 1 1/3 cup sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup walnuts, optional
  • 1 cup raisins or dried cranberries, optional
4.6/5 (8 Votes)

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Always looking for ways to use zucchini? Here's one the whole family will like

  • 2 small zucchini squash, 1 yellow and 1 green adds nice color.
  • 3-4 green onions
  • 1/2 cup flour
  • 1/2 tsp salt
  • dash pepper
  • 1 egg
  • 1/4 tsp baking powder - aluminum free is best.
  • olive oil for frying
4.6/5 (10 Votes)

By

A delicious, comforting meal breathing new life into leftover pork! Super simple when prepping ingredients ahead of...

  • 1 large organic acorn squash {about 640g} halved, seeds removed, and roasted with a little lard until fork tender {400° F for 25-30 minutes}
  • 1 TB fat of choice
  • 1/4 organic yellow onion, chopped {about 1/2 cup, 70g}
  • 2 organic button mushrooms, washed with a damp paper towel and chopped
  • 1/2 pound leftover pork {loin, chops, or roast}, chopped
  • 1/2 TB fresh organic sage leaves, chopped {you may use up to 1 TB, depending on how your leftover pork was seasoned}
  • 1/2 tsp dried organic thyme
  • 1/2 tsp organic garlic powder
  • 1 organic Bosc pear, cored and chopped
  • Real salt or Himalayan sea salt, to taste
4.6/5 (8 Votes)

By

The flavor combination of pumpkin and apples in these muffins is awesome! I often enjoy them warm with a hot cup of

  • 2 1/2 cups flour (any kind works)
  • 1 cup sugar
  • 1 tablespoon pumpkin pie spice or cinnamon or nutmeg (or a combination)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 2 cups peeled and chopped apples
4.6/5 (10 Votes)

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This tasty Thai-inspired pumpkin and coconut soup takes less than 15 minutes to make with canned pumpkin purée! Ha...

  • 2 tablespoons red curry paste
  • 2 cups chicken broth or vegetable broth
  • 1 (14-ounce) can coconut milk
  • 2 (15-ounce) cans pumpkin purée or 4 cups homemade pumpkin purée
  • 2 tablespoons fish sauce or soy sauce
  • 2 tablespoons palm sugar or brown sugar
  • 2 tablespoons lime juice (juice of 1 lime)
  • Option: If you want to start with raw pumpkin, get two small 3 pound pumpkins, peel them, seed them, cut them into 1 inch cubes, add to the coconut milk and broth and simmer, covered, until tender, about 15-20 minutes, before puréeing.
  • Option: Use another sweet winter squash like butternut squash or kabocha instead of pumpkin.
  • Option: Add 1/4 cup peanut butter! Try it, you'll love it!
4.6/5 (10 Votes)

By

A perfect cake for Thanksgiving! Layers of delicious pumpkin cake with hints of nutmeg are smothered in a rich cinn...

  • CAKE:
  • 4 large eggs
  • 1 (15-ounce) can pumpkin purée
  • 1 3/4 cups sugar
  • 1 cup canola oil
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • Pinch ground nutmeg
  • Pinch salt
  • CINNAMON BUTTERCREAM:
  • 2 cups granulated sugar, divided
  • 1/2 cup water
  • 1/4 teaspoon cream of tartar
  • 7 egg whites
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons cinnamon
  • Pinch nutmeg
  • 6 sticks butter, chilled
  • CANDIED CRANBERRIES:
  • 2 cups sugar
  • 1 cinnamon stick
  • 1 cup orange juice
  • 2 1/2 cups whole fresh cranberries
4.5/5 (18 Votes)

By

Preheat oven to 350 degrees

  • 3 eggs
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cup sugar
  • 2 cups zucchini, shredded
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 2 cups blueberries
4.6/5 (10 Votes)

By

Skinny Taste recipe 172 calories

  • 2 tsp olive oil
  • 1 medium onion, diced
  • 1-1/2 cups (7 oz) zucchini, diced into matchsticks
  • 4 large eggs
  • 4 large egg whites
  • 1/4 cup Asiago cheese, grated
  • salt and fresh pepper
  • 2 medium (about 8 oz) vine ripe tomatoes, cored and thinly sliced crosswise
4.6/5 (10 Votes)

By

Sift together dry ingredients, set aside

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 2 cups sugar
  • 4 eggs
  • 2 cups pumpkin
  • 1 cup vegetable oil
  • 1 cup Kellogg's All-Bran cereal
  • 1 6-oz package chocolate chips
  • 1 cup nuts, chopped
4.7/5 (14 Votes)

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Choco-Dot Pumpkin Cake Minestrone with Butternut Squash and Fresh Corn