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The best squash recipes - 954 recipes

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Preheat oven to 350 degrees

  • 3 1/2 cups flour
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp grated orange rind (or 2/3 tsp minced, dried orange peel)
  • 3/4 cup butter or margarine (1 1/2 sticks), softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1/2 tsp vanilla extract
  • 1 15-oz can pure pumpkin puree
  • 1 cup fresh, chopped cranberries
  • 1 cup chopped walnuts or pecans
4.2/5 (9 Votes)

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Spicy Bacon Alfredo over spaghetti squash is a healthy, gluten free alternative to store-bought sauce and pasta

  • 1/4 to 1/2 lb bacon or pancetta (anything but grain fed)
  • 3-4 tbsp Grass-fed Butter
  • 1-pint Grass-fed Heavy Cream
  • Chili Peppers
  • 1-cup Pecorino Romano Cheese
  • 1 tbsp Bacon Fat
  • 1 large Spaghetti Squash
4.4/5 (8 Votes)

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This frying batter is light and tasty, and originally came from a box of Argo cornstarch

  • 3/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/3 cup water
  • 1 egg
4.1/5 (73 Votes)

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This pumpkin pudding is one I could eat year round! Using gelatin instead of eggs, the texture is firmer - and the ...

  • 1/4 cup filtered water
  • 1 2/3 cups organic coconut milk {full fat}
  • 1 2/3 cups organic pumpkin {not pie filling}
  • 1/4 cup organic pure maple syrup or raw honey {depending on which you prefer}
  • 1 tsp ground organic cinnamon
  • 1/4 tsp ground organic cloves
  • Separated thick cream from a chilled can of organic coconut milk
  • 1 TB organic pure maple syrup or raw honey
  • A healthy pinch or two of ground organic cinnamon
4.3/5 (13 Votes)

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Make the cake according to directions on package

  • 1 Spice Cake mix or Gingerbread Cake mix
  • 1 can (14-16 oz) pumpkin
  • 4 packages Jello instance butterscotch pudding (4 servings size)
  • 3 cups milk
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice
  • 3 cups whipping cream - whipped stiff with 1/4 cup sugar and 1 tsp vanilla
4.1/5 (14 Votes)

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This summertime soup is a spicy, tangy blend of Thai red curry paste, coconut milk, tofu, and squash

  • 8 ounces extra-firm tofu, cut into 1/2-inch cubes
  • Sea salt, fine
  • 1 tablespoon red Thai curry paste, plus more if needed
  • 3 tablespoons extra-virgin coconut oil or extra-virgin olive oil, plus more for tofu croutons
  • 3 large shallots, chopped
  • 1 1/2 pounds yellow summer squash or zucchini, cut into 3/4-inch chunks
  • 12 ounces potatoes, unpeeled, cut into tiny cubes
  • 4 cloves garlic, chopped
  • 2 cups lightly flavored vegetable broth or water
  • 1 (14-ounce) can full-fat coconut milk
3.9/5 (10 Votes)

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Try this delicious Gourmet Butternut Squash Burritos recipe for dinner

  • 1 pork loin
  • 1 tablespoon taco seasoning
  • 1/2 tablespoon paprika
  • 2 cups butternut squash, cubed
  • 1 can black beans, drained and rinsed
  • 2 to 3 tablespoon butter
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 1 cup sour cream
  • 1 medium size ripe avocado
  • 1 to 2 teaspoon lime juice
  • Cojita cheese, crumbled
  • Mango salsa
  • Flour tortillas
4.4/5 (5 Votes)

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This Kabocha Squash Soup couldn't be easier to prepare! A one-pot wonder without the pot

  • 1 organic kabocha squash
  • 1 organic shallot, sliced
  • 4-5 cups bone broth
  • 1 tsp organic rosemary
  • 1 tsp organic thyme
  • 1/2 tsp organic garlic powder
  • 1 tsp Real salt or Himalayan sea salt
4.4/5 (5 Votes)

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For the filling: To prepare the filling, first roast the butternut squash (seeds removed, skin on), with some olive...

  • For the filling:
  • 1 pound (500 grams) butternut squash
  • 1 tablespoon olive oil
  • 2 ounces (50 grams) grated Parmesan cheese
  • 1 egg yolk
  • 1 tablespoon dry breadcrumbs
  • pinches nutmeg
  • Salt and pepper
  • For the pasta and sauce:
  • 2 1/2 cups (300 grams) type 00 flour
  • 2 whole eggs
  • 2 egg yolks
  • 1/3 cup (80 grams) butter
  • 1 bunch of sage
  • Grated Parmesan cheese
4.4/5 (8 Votes)

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Light and healthy summer squash casserole with cheese and eggs

  • 1 medium-sized summer squash, peeled and diced
  • 1 big sweet pepper, chopped
  • 1 big onion, chopped
  • 1 big carrot, grated
  • 5 eggs
  • 4 ounces Goudacheese (actually any cheese will do)
  • 4 tablespoons sour cream
  • 1/2 cup milk
  • 1 teaspoon dry greens mixture (basil, dill, parsley)
4.4/5 (5 Votes)

By

Soak cashews in enough water to cover for 1 hour; drain

  • 1 large or 2 small zucchini, cut into chunks and steamed
  • 1/4 cup raw cashews
  • Himalayan salt or Bragg® Liquid Aminos (to taste)
  • Herbal seasoning or fresh herbs, like basil or dill (optional; to taste)
3.9/5 (29 Votes)

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Tender and buttery steamed beets are tossed with a simple sherry vinaigrette and topped with pumpkin seeds and feta...

  • 1 1/2 lb beets
  • 1/4 tsp cumin seeds
  • 2 tbsp pumpkin seeds
  • 1 to 2 small shallots
  • 1 small fresh, red chili
  • 2 tbsp flat-leaf parsley
  • 1 garlic clove
  • 4 oz feta (or goat) cheese
  • 1 tbsp sherry vinegar
  • 3 tbsp extra-virgin olive oil
  • sea salt (to taste)
  • freshly ground black pepper (to taste)
4.4/5 (5 Votes)

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Beet, Pumpkin Seed & Feta Salad Pumpkin Cranberry Nut Bread