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Stand the squash upright and halve lengthwise

  • 1 med Acorn Squash
  • 1 tsp Sea Salt
  • 1/2 tsp fresh ground Black Pepper
  • 6 tbsp Olive Oil (plus extra for brushing)
  • 2 Garlic cloves (minced)
  • 1 lg Portobello Mushroom (chopped)
  • 1 small Onion (chopped)
  • 2 tsp Fresh Sage (finely chopped)
  • Pinch Red Pepper Flakes (optional)
4.5/5 (2 Votes)

By

This pumpkin cake is more custard-y than cake, but is delicious nonetheless

  • 1 box yellow cake mix
  • 1 can (15-ounce) pumpkin puree
  • 1 can (12-ounce) evaporated milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups pecans, chopped (the original recipe called for 1/2 cup)
  • 1 cup butter, melted
3.7/5 (3 Votes)

By

75 cal per serv

  • 1 tsp olive oil
  • 1 medium zucchini, grated
  • 1 garlic clove, minced
  • 1/2 tsp fresh thyme leaves
  • salt and pepper
  • 1/2 cup ricotta
  • 1 tbsp lemon zest
  • 2 tsp lemon juice
5/5 (2 Votes)

By

Cut squash into 1 inch cubes and coat with olive oil and syrup

  • Butternut Squash
  • Olive oil
  • Maple syrup
  • Cinnamon
4.5/5 (2 Votes)

By

Mix crust ingredients together, just till coated and crumbly

  • Crust:
  • 1 −1/2 cups graham crumbs
  • 5 Tbsp. butter, melted
  • 1 Tbsp. sugar
  • Filling:
  • 3 − 8oz. pkgs. cream cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • Whipped Cream
4.5/5 (2 Votes)

By

A vegetarian meal everyone will love

  • 2/3 cup quinoa
  • 1 1/3 cup water
  • 2 cups diced (1/2-inch) butternut squash
  • 2 tsp olive oil
  • 1 medium onion, diced
  • 2 Tbsp minced fresh ginger
  • 1/2 large jalapeno pepper, seeds & membranes removed, minced
  • 2 large cloves garlic, minced
  • 1/2 cup lite coconut milk
  • 1 14 oz can petite diced tomatoes (with juices)
  • 1 14 oz can chickpeas, drained and rinsed
  • 2 green onions, thinly sliced
  • salt
4.3/5 (15 Votes)

By

1. Preheat oven to 425 degrees

  • 2 medium zucchini
  • olive oil
  • 1/2 cup flour
  • 3/4 tsp. garlic salt
  • 2 tsp. Italian seasoning
  • 2 eggs
  • 2 tbsp. milk
  • 2 cups bread crumbs
4.3/5 (15 Votes)

By

This quiche uses zucchini instead of pie crust to make a low-carb breakfast that will satisfy your family and frien

  • Nonstick cooking spray
  • 2 medium zucchini
  • 1 ⁄4 teaspoon dry oregano
  • 6 large eggs
  • 1 ⁄2 cup half-and-half
  • 1 ⁄2 teaspoon salt
  • 1 ⁄8 teaspoon black pepper
  • 1 ⁄8 teaspoon garlic powder
  • 11 ⁄2 cups mozzarella cheese, shredded
  • 1 ⁄4 cup Parmesan cheese
4/5 (18 Votes)

By

This potato-crusted vegetarian quiche recipe, filled with summer vegetables, makes a beautiful presentation for a w...

  • CRUST:
  • 2 3/4 cups peeled & grated russet potato (about 1-pound)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • QUICHE:
  • 3 eggs
  • 1 egg white
  • 2/3 cup low-fat (1%) milk
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 cup zucchini, grated
  • 1/2 cup tomato, chopped
  • 1/4 cup crumbled feta cheese
  • 1 green onion, thinly sliced
4.1/5 (27 Votes)

By

You'll be overcome with pleasure as you work through each layer of this scrumptious Pumpkin Cheesecake Dessert Lasa...

  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup sugar
  • 2 cups heavy cream, divided
  • 2 cups milk
  • 3 small packages vanilla pudding mix
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 3 tablespoons powdered sugar
  • 10 graham cracker sheets
  • 1/4 cup jarred caramel
  • Pecans, for garnish
3.8/5 (75 Votes)

By

cut squash in half and scrape out seeds coat with olive oil,salt and pepper turn cut side down in a pan and bake a

  • 1 spaghetti squash
  • salt, pepper, olive oil
  • 2 cups shredded cooked chicken
  • 4 oz diced green chili
  • 1 green onion chopped
  • 1/2 cup green enchilada sauce
  • 1/2 cup corn
  • cilantro
  • 1/4 cup creama
  • 1 teaspoon chili powder
  • cheese for topping
4.4/5 (7 Votes)

By

Preheat the oven to 350 degrees F

  • 1 medium eggplant
  • 4 cloves of garlic, minced
  • 2 tablespoons of water
  • 1 3/4 cups of gluten free or old fashioned oats
  • 1 organic egg
  • 1 cup of loosely packed basil
  • 1 tablespoon of parmesan cheese (*optional)
  • 1/2 teaspoon of red pepper flakes
  • 1/2 teaspoon of dried parsley
  • Sea salt and pepper
  • Extra virgin olive oil
  • 4 zucchinis/yellow squash
  • Marinara sauce (we used Rao's Roasted Eggplant Sauce)
4.4/5 (7 Votes)

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EGGPLANT ‘MEATBALLS’ OVER ZUCCHINI PASTA Reboot - Meal - Roasted Acorn Squash Stuffed with Mushroom and Sage