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The best squash recipes - 954 recipes

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So good! Warm, slightly spicy with just a touch of sweet

  • 4 Tbsp unsalted butter
  • 2 medium yellow onions, chopped
  • 2 teaspoons minced garlic
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • Pinch ground cayenne pepper (optional)
  • 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
  • 5 cups of chicken broth, vegetable broth, or water
  • 2 cups of milk or soy milk
  • 1/2 cup brown sugar
4.3/5 (10 Votes)

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1.Preheat an oven to 375 degrees F (190 degrees C)

  • 3 pounds yellow summer squash, cut into 1-inch cubes
  • 1/2 cup dry bread crumbs
  • 1/2 cup chopped onion
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup butter, melted
  • 1/4 cup dry bread crumbs
4.3/5 (19 Votes)

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This is a great way to eat spaghetti squash! Filled with the most flavorful turkey taco meat, cheese and topped wit...

  • 3 small spaghetti squash (24 oz each)
  • olive oil spray
  • 1 pound 93% ground turkey
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 small onion, minced
  • 2 tablespoons bell pepper, minced
  • 1/2 cup water
  • 1 (4-ounce) can tomato sauce
  • 3/4 cup part-skim shredded Mexican cheese blend (omit for W30)
  • 1 cup chopped tomato
  • 1/4 cup chopped scallion
  • 1/4 cup chopped fresh cilantro
  • 1/2 jalapeno, minced
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt
4.2/5 (6 Votes)

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Directions: Cut off the stem side of the zucchini or yellow squash

  • 2 medium-sized Florida zucchini or large yellow squash
  • 1/2 cup ricotta cheese
  • 1 1/2 cups mozzarella cheese, shredded
  • 1 cup marinara sauce (your favorite)
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup panko breadcrumbs
  • olive oil for cooking
  • 2 tablespoons fresh basil or 1 teaspoon dried
  • sea salt and fresh ground pepper to
4.5/5 (4 Votes)

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Save money at the store with these wonderful DIY energy bars made with pumpkin seeds, cranberries, pecans, rolled o...

  • 1 cup pecans, crushed
  • 1 cup rolled oats
  • 1/3 cup pumpkin seeds
  • 1/4 cup flaxseeds
  • 2/3 cup muscovado or dark brown sugar
  • 1/2 cup honey
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 cups puffed rice cereal
  • 1/2 cup dried cranberries
4.5/5 (4 Votes)

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Butternut Squash Soup will thicken overnight

  • 4 tablespoons butter
  • 2 butternut squash
  • 4 shallots, chopped
  • 2 stalks celery, chopped
  • 2 medium size green apples, cored, peeled, chopped
  • 4 cups chicken stock, plus one cup, more or less, to thin soup if desired
  • 1 cup apple cider
  • 2 tablespoons curry powder, evenly leveled
  • 2 teaspoons garam masala
  • 1 1/2 teaspoons coarse kosher salt,or to desired taste
  • 1 cup heavy cream
  • a dollop of creme fraiche per bowl
4.5/5 (4 Votes)

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Apples help bring out the natural sweetness of squash in these tasty, beautiful squash apple turnovers

  • 2 teaspoons olive oil
  • 1/2 cup minced onion
  • 2 cups (1/4-inch) diced peeled butternut squash
  • 1 cup (1/4-inch) diced peeled Jonagold apple (about 1/2 pound)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup (1 ounce) crumbled goat cheese
  • 2 teaspoons fresh thyme, chopped
  • 1 (11.3-ounce) can refrigerated dinner roll dough
  • 1 tablespoon honey mustard
  • 2 teaspoons water
  • 2 tablespoons 1% low-fat milk
4.5/5 (4 Votes)

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This Pumpkin-Pear Crisps is a perfect dessert

  • STREUSEL:
  • 1/4 cup old-fashioned oats
  • 1/4 cup shelled pumpkin seeds (pepitas)
  • 1/4 cup walnuts
  • 1 large egg white
  • 1/4 cup dark brown sugar, packed
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoons unbleached all-purpose flour
  • 3 tablespoons whole wheat flour
  • 1/2 teaspoon ground cinnamon
  • COMPOTE:
  • 2 cups 1/4-inch cubes peeled, seeded sugar pumpkin or butternut squash (about 1/2 pound)
  • 1/4 cup pure maple syrup
  • 1/4 cup golden raisins
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dark brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 large pears (2-pounds), peeled, cored, cut into 1/4-inch cubes (4 cups)
  • 1/2 teaspoon vanilla extract
4.5/5 (4 Votes)

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Creamy, tangy and delicious fall rendition of your traditional lentil soup

  • 2 cups of French lentils dry
  • 1 1/2 quart water
  • 3 TS duck fat
  • 4-5 strips of previously cooked bacon
  • 1 leek
  • 1 medium Kabocha squash, chopped and peeled
  • 3-4 handfuls of chopped kale
  • 1/2 cup coconut milk
  • 1 quart chicken bouillon
  • 1 TS sea salt
  • 1 ts curry
  • 1 ts cumin
  • 1 pinch
4.5/5 (4 Votes)

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For the Zucchini Heat a large cast iron frying pan with a ¼ inch of canola oil; add the zucchini slices and...

  • 7 cloves of garlic – chopped
  • 2 vine ripe tomatoes – diced
  • 1 zucchini – sliced
  • 2 dozen pumpkin flowers
  • 1/2 lemon – sliced with skin
  • Fresh basil leaves
  • Canola oil – for frying
  • Olive oil
  • Fresh Romano cheese – sliced
  • 1 egg plus a splash of water
  • 1 - 2 cups flour
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. red pepper flakes
  • 1 lb. of your favorite pasta
4.5/5 (4 Votes)

By

Combine berries and water in a small bowl

  • 1/2 c. sweetened dried
  • cranberries
  • 1 c. hot water
  • 2 c. all-purpose flour
  • 2 T. sugar
  • 4 t. baking powder
  • 1 t. salt
  • 1 t. cinnamon
  • 1 t. ground ginger
  • 1-1/2 c. milk
  • 1/4 c. butter
  • 1/4 c. shortening
  • 2 eggs
  • 1 c. canned pumpkin
4.6/5 (5 Votes)

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Heat a sauce pan with the olive oil and add the onion, garlic and zucchini

  • 3 – 4 cups of zucchini – sliced
  • 1 onion – sliced thin
  • 3 cloves of garlic – chopped
  • Healthy handful of fresh basil – sliced
  • 1 cup chicken broth
  • 1 tablespoon – lemon juice
  • 13.5 oz can of coconut milk
  • 3/4 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 1/2 tsp. curry powder
  • 2 tablespoons olive oil
  • 1 1/2 cups uncooked rice
4.5/5 (4 Votes)

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Zucchini with Rice and Coconut Milk Pumpkin Soup: Spicy Pumpkin Soup