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The best squash recipes - 954 recipes

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Heat a large frying pan with the olive oil and add the sliced zucchini and onion

  • For the Cannellini Spread:
  • 2 zucchini – sliced lengthwise
  • 1 red onion – sliced
  • Asiago cheese – sliced
  • 2 vine ripe tomatoes – sliced
  • Fresh basil leaves
  • Dashes of salt and black pepper
  • 2 - 3 tbs. olive oil
  • Chiabata bread
  • 19 oz. can cannellini beans – drained and rinsed
  • 2 sun dried tomatoes
  • 1/4 cup fresh basil leaves
  • 3 cloves of garlic – roasted
  • Juice of 1/2 lemon
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 3 – 4 tbs. olive oil
4.5/5 (13 Votes)

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For the bread: Position your oven rack in the middle of the oven, and preheat oven to 325 degrees

  • Pumpkin Bread:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 large eggs
  • 3/4 cup packed dark brown sugar (You can substituted light brown sugar)
  • 1/3 cup granulated sugar
  • 2 teaspoons freshly grated orange zest (I omitted this)
  • 1 teaspoon freshly grated lemon zest (I left this out, too)
  • 1/2 cup canola oil
  • 1 1/4 cups canned pure pumpkin puree
  • 1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)
  • Pumpkin Buttercream Frosting:
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 Tablespoons canned pure pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 3 cups powdered sugar
  • 2 teaspoons half & half or milk
  • 1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
4.1/5 (51 Votes)

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If you are looking for a treat or a mid afternoon pick me up, this healthy and delicious pumpkin spice latte will d...

  • 1 cup milk
  • 2 tablespoons pumpkin puree
  • 1 tablespoons plus 1 teaspoon turbinado
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup hot espresso or strong brewed coffee
  • Sweetened whipped cream, optional
4.4/5 (18 Votes)

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Puréed summer squash makes a delicious base for this summery squash and corn soup

  • 1 tablespoon extra-virgin olive oil
  • 1 medium shallot, chopped
  • 2 medium summer squash (about 1-pound), diced
  • 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
  • 1 (14-ounce) can reduced-sodium chicken broth, or vegetable broth
  • 1/4 teaspoon salt
  • 1 cup fresh corn kernels (about 1 large ear)
  • 1 teaspoon lemon juice
  • 1/4 cup crumbled feta cheese
4.4/5 (18 Votes)

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In a mix-master combine the sugar and the butter and mix until smooth

  • Topping:
  • 2 1/2 cups self-rising flour
  • 3/4 cups sugar
  • 1 cup milk
  • 5 tablespoons butter
  • 1 egg
  • 1 cup 100% pure pumpkin
  • 1 tsp. vanilla
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cinnamon
  • 3-4 tsp. sugar
4.4/5 (18 Votes)

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Fall Goodness in a jar! This Apple Pumpkin Butter will make your house smell delicious as it slow cooks

  • 5 Medium Apples (I use Fuji Apples but Granny Smiths are good too)
  • 1 Can (15oz) of Pumpkin Puree (Like Libby's Pure Pumpkin - do NOT use Pumpkin Pie Filling)
  • 1/4 Cup of Brown Sugar *see note in post
  • 1 Tablespoon of Ground Cinnamon
  • 2 Teaspoon of Pumpkin Pie Spice Seasoning
  • 1/2 Teaspoon of All Spice Seasoning
  • 1 Teaspoon of Vanilla
4.3/5 (34 Votes)

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dessert

  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 tablespoon cocoa
  • 1 1/2 cups pumpkin
  • 1 1/2 cups oil
  • 4 eggs, beaten
  • 1 teaspoon vanilla
  • Whipped cream for topping if desired.
4.2/5 (42 Votes)

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Recipe by Chef Michael Fiorelli from mar’sel at Terranea Resort in Rancho Palos Verdes

  • 1 medium seedless watermelon, peeled and diced (about 8 cups)
  • 8 ounces feta cheese, crumbled
  • 12 bacon strips, small diced
  • 1 cup pumpkin seeds, toasted and lightly salted or hulled sunflower seeds
  • 1 small bunch basil, leaves picked and roughly torn
  • 3 ounces rice wine vinegar
  • 1 ounce extra virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon finely cracked black pepper
4.3/5 (25 Votes)

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Preheat the oven to 400 degrees

  • 1 large spaghetti squash
  • 2 tbsp. olive oil
  • 1 large Roma tomato, finely chopped
  • 2 tbsp. finely chopped fresh basil
  • 1/4 cup shredded mozzarella cheese
  • 1 tsp. each salt & pepper
  • 1 tsp. garlic powder
4.4/5 (14 Votes)

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For a change of pace, substitute your favorite barbecue sauce for the marinara in this stuffed zucchini recipe

  • Ingredients
  • 4 medium zucchini
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 3/4 cup marinara or spaghetti sauce
  • 1 egg, beaten
  • 1/4 cup seasoned bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • Additional marinara or spaghetti sauce
4.5/5 (10 Votes)

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1. In a large saucepan, cook sausage, onion and pepper over medium heat 4-6 minutes or until sausage is no longer ...

  • 1/2 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 3 cups beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrainded
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1/2 cup uncooked orzo pasta
  • 1 . In a large saucepan, cook sausage, onion and pepper over medium heat 4-6 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain.
  • 2 . Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, 10-12 minutes or until zucchini and orzo are tender. Yield: 6 servings.
4.2/5 (24 Votes)

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To make the bread: Preheat the oven to 350 degrees

  • Bread:
  • 1 1/2 cups pecan pieces
  • 1 cup vegetable oil
  • 3 cups sugar
  • 4 large eggs
  • 1 (15 oz) can pure pumpkin
  • 1 cup water
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp ground nutmeg
  • 1 1/2 tsp ground allspice
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground cloves
  • 1/2 tsp salt
  • Topping:
  • 1/2 cup firmly packed golden brown sugar
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 2 tsp ground cinnamon
  • 1/2 cup toasted pecans
4/5 (36 Votes)

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Autumn Pumpkin Bread with Pecan Streusel Topping Zucchini & Asiago Cheese Panini