The best squash recipes - 954 recipes
More Squash recipes
Triple Chocolate Pumpkin Cake
By á-166352
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
Boston Market Squash Casserole
By Susan52
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)
Maple Iced Pumpkin Blondies
By kylaroy7
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
Butternut Squash Soup with Crisp Pancetta
By á-2825
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)
Cake Mix Pumpkin Muffins or Bread
By ClosertoLucy
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
Zucchini Tarts
By á-5543
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
Pumpkin-Swirl Brownies
By á-4939
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
Squash Croquettes
By FarmFlavor
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
Pumpkin Cornbread with Cinnamon Honey Butter
By PineyCook
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
Lemon Garlic Chicken with Goat Cheese and Zucchini Noodles
By á-171698
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
Pumpkin Pie
By á-2908
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
Oven Roasted Carrots & Zucchini
By Lauren_Jorgensen
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
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