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The best squash recipes - 954 recipes

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Triple Chocolate Pumpkin Cake is moist and delicious -- a perfect dessert anytime of the year

  • 2 cups sugar
  • 3/4 cup oil
  • 3 eggs
  • 1 teaspoon salt
  • 1 1/2 teaspoon baking soda
  • 1/2 cup cocoa
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon baking powder
  • 2 teaspoon vanilla
  • 2 1/2 cups flour
  • 1/2 cup milk
  • 15 ounce canned pumpkin
  • GLAZE
  • 3 tablespoons butter, cut into 1/2 inch squares.
  • 3/4 cup dark chocolate chips
  • 1 tablespoon corn syrup
  • 1 cup mini-chocolate chips, for topping
4.5/5 (12 Votes)

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Prepare Jiffy Mix as directed, set aside to cool

  • 4 1/2 cusp zucchini (diced)
  • 4 1/2 cups yellow squash (diced)
  • 1 1/2 cups yellow onion (chopped)
  • 1 Box Jiffy corn muffin mix (prepare as directed on box)
  • 3/4 cup of butter
  • 8 ounces American cheese (diced, use a store brand not Velveeta)
  • 3 cubes of chicken bouillon
  • 1 teaspoon garlic (minced)
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon thyme
  • 1 tablespoon parsley (chopped)
4.6/5 (16 Votes)

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Homemade Maple Iced Pumpkin Blondies are always a special treat enjoyed by the whole family

  • MAPLE ICING:
  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups packed brown sugar
  • 3/4 cup (1 1/2-sticks) butter or margarine
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 6 ounces cream cheese
  • 2 tablespoons softened butter or margarine
  • 2 cups sifted powdered sugar
  • 1 to 2 teaspoons maple flavoring
3.9/5 (16 Votes)

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1. Preheat the oven to 400°

  • 4 medium butternut squash (6 pounds)
  • 6 tablespoons unsalted butter, cut into 8 pieces
  • Kosher salt and freshly ground pepper
  • 12 very thin slices of pancetta (3 ounces)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 large Spanish onion, chopped
  • 6 thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock or low-sodium broth
  • 2 tablespoons heavy cream
  • Sugar (optional)
4.3/5 (24 Votes)

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I’ve seen several varieties of different recipes and modified them all

  • For variety these are some optional ingredients that can be added:
  • 1 boxed cake mix (white or yellow)
  • 1 (15-ounce) can of pumpkin (not pie filling)
  • Nuts, raisins, or cranberries
  • Pumpkin spice, cloves, and nutmeg
  • Chocolate Chips
  • Sour Cream
4.5/5 (12 Votes)

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These zucchini tarts are great for a healthier party appetizer that's cozy, savory, and delicious!

  • TART SHELLS:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 1/4 cup plus 2 tablespoons water
  • FILLING:
  • 4 medium zucchini, peeled and grated
  • 1 teaspoon salt
  • 1/4 cup butter, divided
  • 8 ounces fresh mushrooms, minced
  • 1/4 cup onion, minced
  • 1 tablespoon California basil
  • 1/2 cup sour cream
  • 1/4 to 1/2 teaspoon salt, to taste
  • 1/4 to 1/2 teaspoon freshly ground pepper, to taste
  • Hot sauce, to taste
4.5/5 (12 Votes)

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Preheat oven to 350 F. In a small bowl, combine pumpkin, 1/4 cup applesauce and pumpkin pie spice until well blende...

  • Ingredients
  • 15 ounces canned pure pumpkin
  • 1/4 cup unsweetened applesauce
  • 2 tbsp pumpkin pie spice
  • 6 ounces plain soy yogurt
  • 3/4 cup unsweetened applesauce
  • 1 tbsp vanilla extract
  • 1 cup raw sugar
  • 1 cup light brown sugar
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup unsweetened cocoa
  • 1 tsp baking powder
  • 1/2 tsp salt
4.5/5 (12 Votes)

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Looking for a simple side dish to use garden-fresh yellow squash? Try this straightforward version of fried squash

  • 2 cups yellow squash, finely chopped
  • 1 cup onion, finely chopped
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • Vegetable oil
4/5 (47 Votes)

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Adding pumpkin and spices to a traditional corn bread recipe adds depth and flavor, perfect to serve on a fall day!

  • CORNBREAD:
  • 1 cup (140g) all-purpose flour
  • 1 cup (170g) cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (110g) packed light-brown sugar
  • 1/4 cup (2 oz) unsalted butter, melted
  • 1 cup (244g) canned pumpkin puree
  • 1/2 cup (122g) sour cream
  • 2 large eggs
  • WHIPPED CINNAMON HONEY BUTTER:
  • 1/2 cup (4 oz) salted butter
  • 1/3 cup (105g) honey
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon ground cinnamon
4.2/5 (26 Votes)

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LEMON GARLIC CHICKEN Our oven has been out of commission all week, so cooking has been a bit of a challenge

  • LEMON GARLIC CHICKEN:
  • 6 chicken thighs, skin-on, bone-in
  • 1/4 cup extra-virgin olive oil
  • 9 cloves garlic, minced
  • 1/3 cup white wine
  • 2 lemons, zest of
  • 1 lemon, juiced
  • 1 tablespoon fresh herbs, chopped fine (I used thyme, oregano, and a little rosemary)
  • Kosher salt and freshly ground black pepper
  • 1 small log fresh goat cheese
  • 1 lemon, cut into 8 slices lengthwise
  • ZUCCHINI NOODLES:
  • 3 large zucchini
4.4/5 (17 Votes)

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One dessert that just screams "Autumn" is the classic pumpkin pie

  • FILLING:
  • 2 cups pumpkin pul puree
  • 1 1/2 cup heavy cream
  • 1/2 cup dark brown sugar, packed
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 eggs plus 1 egg yolk.
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamon
  • 1/2 teaspoon lemon zest
  • CRUST:
  • 1 1/2 cups flour (reserve extra for dusting work surface)
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg, freshly grated
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon ground cloves
  • 8 tablespoon cold, unsalted butter cut into small pieces
  • 4 to 5 tablespoons ice water
4.4/5 (17 Votes)

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Healthy and tasty way to eat your veggies! Roasting the carrots and zucchini brings out the flavors

  • 4 large carrots
  • 1 large zucchini
  • Olive oil
  • Salt and pepper, to taste
4.3/5 (23 Votes)

Any burning questions? Our chefs answer!

Oven Roasted Carrots & Zucchini Triple Chocolate Pumpkin Cake