The best squash recipes - 954 recipes
More Squash recipes
Zucchini & Asiago Cheese Panini
By ladygourmet
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
Pumpkin Bread with Pumpkin Buttercream Frosting
By cosmos2015
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
Pumpkin Spice Latte
By SpartyGreenMom
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
Golden Summer Squash & Corn Soup
By lovemygolden
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
Simple Pumpkin Muffins
By ladygourmet
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
Crockpot Apple Pumpkin Butter
By KeeleyMcGuireBlog
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
Choctaw fall cake (Native American pumpkin cake)
By á-39535
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.
Summer Watermelon Salad with Crispy Bacon, Feta, Basil & Toasted Pumpkin Seeds
By ltrodrigu
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
Baked Margarita Spaghetti Squash
By AuntieGooper
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
Beef-Stuffed Zucchini Recipe
By Pikachutherecipereader
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
Italian Sausage & Zucchini Soup
By lisapearce
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.
Autumn Pumpkin Bread with Pecan Streusel Topping
By june
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
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