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Heat a large frying pan with 2 tablespoons of olive oil

  • 1 large zucchini – quartered and sliced
  • 1/2 red onion – sliced
  • 2 stalks celery – chopped
  • 2 cloves garlic – chopped
  • 1/2 cup Italian parsley – chopped
  • 29 oz. can cannellini beans – drained
  • 1 tbs. capers – plus tablespoon of caper juice
  • Juice of 1/2 lemon
  • 1 1/2 cups water
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • 2 tablespoons olive oil – plus a little more for drizzling
  • Grated Parmesan or Romano cheese
  • 1 lb. of your favorite macaroni
4.7/5 (3 Votes)

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Preheat oven to 375 degrees ºF

  • 1 1/2 cups pecan pieces
  • 1/2 cup granulated sugar
  • 1/4 cup arrowroot flour
  • 1 1/2 heaping teaspoon cinnamon
  • 1/2 heaping teaspoon nutmeg
  • 1/4 heaping teaspoon ginger
  • 1/4 heaping teaspoon cloves
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 small egg (I use farm fresh soy free eggs from Tropical Traditions)
  • 1/2 cup pumpkin
  • 3 tablespoons grass-fed butter or coconut oil, melted
  • 1 teaspoon vanilla
4.7/5 (3 Votes)

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A great dish to prepare in the fall or for Thanksgiving

  • 1/2 c fresh or frozen cranberries, picked over and rinsed
  • 3/4 c orange juice
  • 1 T minced ginger
  • 3 T olive oil
  • 2 T honey
  • salt and pepper
  • 1 butternut squash (about 1 1/2 lbs) peeled and seeded
4.7/5 (3 Votes)

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Keep them in the oven a little longer if you want something resembling sweet potato fries!

  • 1/2 tsp sweet paprika
  • 1 to 1 1/4 tsp coarse sea salt
  • 1/2 tsp ceylon cinnamon
  • 1 tsp chili powder
  • 3/4 tsp cumin
  • few sprinkles of black pepper
  • 2 tsp dried onion flakes
  • 1 tsp dried garlic (or one finely chopped garlic clove)
  • 4-5 tsp extra virgin olive oil
  • 1 small/medium butternut squash
4.5/5 (4 Votes)

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1. Sift flour into a bowl

  • 1 1/2 cups of self-raising flour
  • 1 cup milk
  • 2 eggs
  • 1 tin of sweet corn or 2 two large corn cobs, kernels removed
  • 1 zucchini, trimmed and grated
  • olive oil for shallow frying
  • 1 cup tzatziki dip to serve
4.5/5 (13 Votes)

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An exciting twist on a classic

  • 1 3/4 cups crushed graham crackers (from 14 sheets)
  • 1/3 cup light-brown sugar, packed
  • 6 tablespoons salted butter, melted
  • 3 (8-ounce) packages cream cheese, softened (I recommend using Philadelphia)
  • 1 cup light-brown sugar, packed
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 1/2 cups pumpkin puree
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 3 large egg yolks
  • Salted caramel sauce (store bought)
  • Sweetened whipped cream, for serving, optional
4.5/5 (13 Votes)

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STEP 1 Preheat oven to 350 degrees

  • Nonstick cooking spray
  • 1 cup spelt flour, such as Bob's Red Mill
  • 1 cup all-purpose flour
  • 2 3/4 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 3/4 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1/2 cup safflower oil
  • 1/2 cup unsweetened applesauce
  • 1 1/4 cups sugar
  • 3 cups grated zucchini (from 1 large zucchini)
  • 2 teaspoons pure vanilla extract
  • 4 ounces bittersweet chocolate, finely chopped (about 3/4 cup)
3.9/5 (16 Votes)

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This easy-to-prepare soup is a favorite

  • 1 medium-sized butternut squash, peeled and cut into 1/2-inch pieces (about 3 cups)
  • 1 large onion, chopped
  • 3 medium cloves garlic, chopped
  • 1 TBS chopped fresh ginger
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 TBS + 2-3/4 cups chicken or vegetable broth
  • 6 oz canned coconut milk
  • 2 TBS chopped fresh cilantro
  • salt & white pepper to taste
4.5/5 (13 Votes)

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Don't just serve regular old butter on your waffles, toast, pancakes, or bagels! Serve pumpkin butter instead! So e...

  • 1/2 cup salted butter, softened
  • 1/4 cup canned pumpkin puree
  • 1/4 tsp orange zest
  • 1/2 tsp pumpkin spice
  • 1/2 tsp sugar
4.5/5 (13 Votes)

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This exceptional Pumpkin Roll is super moist and flavorful

  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2/3 cup pumpkin puree
  • 3 eggs
  • 1/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1/3 cup powdered sugar
  • 1 (8-ounce) cream cheese, softened
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 3 cups powdered sugar
  • 2 to 4 tablespoons milk, only if needed
  • 3 tablespoons maple syrup
  • 1 cup powdered sugar
  • pinch of salt
4.5/5 (20 Votes)

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Add harvest flavor to pumpkin pie with mashed sweet potatoes

  • SWEET POTATO PUMPKIN PIE:
  • 1 Flaky Peanut Crust, ingredient list and recipe to follow
  • 1 3/4 pounds sweet potatoes, scrubbed
  • 1 (15-ounce) can pumpkin
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 eggs, lightly beaten
  • 1 cup buttermilk
  • 1/2 cup whipping cream
  • 1 Streusel Crunch, ingredient list and recipe to follow
  • STREUSEL CRUNCH:
  • 1/2 cup bite-size cheese crackers, broken
  • 1/4 cup salted cocktail peanuts, coarsely chopped
  • 2 tablespoons butter, melted
  • 1 tablespoon brown sugar, packed
  • FLAKY PEANUT CRUST:
  • 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup salted cocktail peanuts
  • 1/2 cup cold butter, cut up
  • 1/4 to 1/3 cup ice cold water
4.3/5 (15 Votes)

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In large bowl, combine dry cake mix, one egg, margarine and 2 teaspoons pumpkin pie spice; mix until crumbly

  • 16-oz. pkg. pound cake mix
  • 3 eggs, divided
  • 2 T. margarine, melted and slightly cooled
  • 4 t. pumpkin pie spice, divided
  • 8-oz. pkg. cream cheese, softened
  • 14-oz. can sweetened condensed milk
  • 15-oz. can pumpkin
  • 1/2 t. salt
4.5/5 (13 Votes)

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