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The best squash recipes - 954 recipes

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For the Soup: In a dutch oven over medium heat, add the olive oil

  • 2 tablespoon Extra Virgin Olive Oil
  • 1 Onion (diced)
  • 3 cloves Garlic (minced)
  • 2 tablespoon Grated Ginger
  • 1 teaspoon Turmeric
  • 1/2 teaspoon Cinnamon
  • 4 Cardamom Cloves
  • 4 cup Butternut Squash (peeled and cut into 1/2-inch cubes)
  • 2 Carrots (peeled and diced)
  • 1 Granny Smith Apple (diced)
  • 3 cup Water
  • Salt
  • Freshly Ground Pepper
4.5/5 (2 Votes)

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The thin wedges of squash that top this cake bake in a brown sugar and butter glaze until they’re candied and alm...

  • for the squash Topping:
  • 1 medium butternut squash (about 2 pounds)
  • 1/2 cup (1 stick) unsalted butter, plus a little more
  • for buttering the pans
  • 1 cup firmly packed brown sugar
  • 1/2 cup coarsely chopped pecans
  • for the cake Batter
  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup hot strong coffee
  • 1/2 cup molasses
  • 2 teaspoons peeled and grated fresh ginger
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter,
  • melted and slightly cooled
  • Whipped cream, sweetened to taste with sugar
5/5 (1 Votes)

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1. Combine first 6 ingredients and mix well 2

  • 1 - 14 oz can sweetened condensed milk
  • 1 - 16 oz can pumpkin
  • 1/2 cup sugar
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 3 eggs, beaten
  • 1 box yellow cake mix
  • 1 cup chopped pecans
  • 1 cup butter, melted
4/5 (2 Votes)

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Veggies mixed with spaghetti squash for colorful display

  • 1 medium spaghetti squash
  • 2 cups chopped seeded tomatoes
  • 1 tablespoon olive or canola oil
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups fresh broccoli florets
  • 1 large carrot, thinly sliced
  • 2 tablespoons water
  • 2 ounces fresh or frozen snow peas, sliced
  • 2 tablespoons grated Parmesan cheese
5/5 (1 Votes)

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Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker

  • Extra virgin olive oil, as needed
  • 3-4 split chicken breasts (free-range organic, if possible), rinsed, patted dry
  • 8 cloves fresh garlic, chopped
  • Sea salt and freshly ground pepper, to taste
  • 2 heaping cups thinly shredded cabbage (bagged cole slaw mix is fast and easy)
  • 1 green bell pepper, cored, seeded, cut up
  • 1 yellow summer squash, cut up
  • 2 zucchini squash, cut up
  • 6 to 8 baby Yukon Gold potatoes, cut up
  • 1 4-oz. can chopped green chiles- mild or hot, to taste
  • 1 teaspoon rubbed sage
  • 1 teaspoon each of: dried basil, oregano and parsley
  • Hot red pepper flakes, shake to taste
  • 1 14-oz. can Muir Glen organic fire roasted diced tomatoes
  • 2 or more cups organic chicken broth, as needed
  • A dash or two of balsamic vinegar to taste
4.7/5 (3 Votes)

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Delicious served with burgers or chicken in the summer when Zucchini is in abundance

  • 1 large onion
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoons salt
  • 1 teaspoon cumin
  • 3/4 cup long grain white Rice
  • 2 cups water
  • 1 (16-ounce) can Red Kidney beans
  • 1 large or 3 small zucchini
  • 1 small can (personal size) Spicy V-8 Juice
5/5 (1 Votes)

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1. In a small pan, heat about 1 T

  • 2 medium zucchini
  • 2 medium butternut/summer squash
  • 1 medium sweet yellow onion, diced
  • 1/2-1 c. grated parmesan
  • 1/4 c. extra virgin olive oil, divided
  • 2 cloves garlic, minced
  • sea salt to taste
4.3/5 (17 Votes)

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Yields 8 servings*. WW P+: 3 per serving (P+ calculated using the recipe builder on weightwatchers

  • 3 1/2 tablespoons light butter, divided
  • 2 medium zucchini, sliced into 1/4” slices
  • 2 medium summer squash (yellow zucchini), sliced into 1/4” slices
  • 1/2 cup diced onion
  • 1/2 cup shredded carrots
  • 10.75 oz can of 98% fat free Cream of Mushroom Soup
  • 1/2 cup fat free plain Greek yogurt
  • 2 cups Pepperidge Farm Herb Seasoned Stuffing, divided
4.3/5 (17 Votes)

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These pumpkin and gingersnap parfaits are the perfect fall dessert! They would even be good for a Thanksgiving dess

  • 1 can (15 ounces) pure pumpkin
  • 4 ounces cream cheese, softened
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 tsp Nutmeg
  • 1 cup Heavy Cream
  • 2 Tbsp Sugar
  • 12 Gingersnap Cookies
4.2/5 (19 Votes)

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For the vinaigrette: In a small saucepan whisk together maple syrup, apple cider vinegar, mustard, garlic and rosem...

  • 12 - 16 oz peeled and cubed butternut squash (I just bought pre-cut. Cubes should be about 3/4-inch. About 4 - 5 cups)
  • 1 Tbsp olive oil
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper
  • 6 slices bacon, cooked and crumbled (6 oz)
  • 1/2 cup chopped walnuts, toasted
  • 1/2 cup thinly sliced red onion (rinse under water to remove harsh bite. About 1/3 of a medium)
  • 3 oz feta or goat cheese, crumbled
  • 5 oz baby kale and spinach blend or arugula and spinach blend
  • 1/3 cup dried cranberries
  • Vinaigrette
  • 3 Tbsp real maple syrup
  • 2 1/2 Tbsp apple cider vinegar
  • 2 tsp dijon mustard
  • 1 clove garlic, minced
  • 2 1/2 tsp minced fresh rosemary or 3/4 tsp dried, crushed
  • Salt and freshly ground black pepper
  • 1/3 cup olive oil
4.4/5 (11 Votes)

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Makes six small loaves or one 9x13" cake

  • 3 Eggs
  • 2 c. sugar
  • 2 tsp. vanilla
  • 3/4 c. canola oil
  • 3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 c. chopped walnuts or pecans (can use 1/2 c.)
  • 1 cup raisins or cranberries
  • 2 c. (about 2 small) grated zucchini
  • 1 c. crushed pineapple, drained
4.4/5 (11 Votes)

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To assemble your rice balls, simply place the cooked rice, garbanzo flour, nutritional yeast, pumpkin, and spices i...

  • To Serve:
  • 2 Cups Cooked and Cooled White Rice
  • 2 Tablespoon Garbanzo Bean Flour
  • 2 Tablespoon Nutritional Yeast
  • 1/2 Cup Pumpkin Puree
  • 1/2 Teaspoon Dried Sage
  • 1 Tablespoons Dried Parsley
  • 1/4 Teaspoon Salt
  • Pinch Black Pepper
  • 4 Ounces Vegan Mozzarella (I used Follow Your Heart, but pick your favorite!)
  • 1 Cup Seasoned Vegan Bread Crumbs
  • Canola Oil, to Fry
  • Marinara Sauce
  • Fresh Herbs
4.2/5 (12 Votes)

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Vegan Pumpkin Arancini Butternut Squash Soup (The Chew)