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Healthy Greek yogurt zucchini pancakes so soft, sweet, and fluffy, you’ll want them for breakfast everyday! Top w...

  • 3/4 cup plus 2 tablespoons whole wheat flour (you may substitute all-purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional, but adds a nice pop of flavor)
  • 2 large eggs, separated
  • 1 cup full-fat Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 tablespoons dark brown sugar
  • 1 tablespoon honey (optional, but if you don't add it substitute an extra tablespoon of brown sugar)
  • 1 cup coarsely shredded zucchini
  • Butter, for the pan (I typically use 2-3 tablespoons for one batch of pancakes)
4.3/5 (8 Votes)

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Add a little spice to your typical kugel dish with this curry powder-infused, nutrient-rich recipe

  • 1 leek, thinly sliced
  • 2 tablespoons extra virgin olive oil, divided
  • 1/2 cup of quinoa
  • 1 cup of water
  • 1/8 teaspoon salt, plus more to taste
  • 1 clove of garlic
  • 2 medium-sized zucchini, sliced
  • 2 eggs, slightly beaten
  • 1 cup mayonnaise
  • 1 teaspoon curry powder
  • freshly ground black pepper to taste
4.3/5 (8 Votes)

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1. AT LEAST 4 HOURS BEFORE SERVING THE DESSERT COMBINE THE OJ AND THE WATER IN A SMALL DISH

  • 2 TABLESPOONS ORANGE JUICE
  • 2 TABLESPOONS COLD WATER
  • 1 TABLESPOON UNFLAVORED GELATIN
  • 3/4 CUP BROWN SUGAR
  • 2 CUPS PUMPKIN PUREE, FRESH OR CANNED
  • 1 TEASPOON CINNAMON
  • 1/4 TEASPOON GROUND GINGER
  • 1/4 TEASPOON GROUND CLOVES
  • 3 EGG YOLKS
  • 1/4 TEASPOON SALT
  • 2 TEASPOONS FINELY GRATED ORANGE ZEST
  • 3 EGG WHITES
  • 2 TABLESPOONS SUGAR
  • 1 CUP HEAVY CREAM
  • 1 9-INCH BAKED PIE SHELL (PASTRY SHELL OR GRAHAM CRACKER SHELL)
4.3/5 (8 Votes)

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Pumpkin purée and apple cider take make this seriously delicious mac n' cheese a fall favorite you'll want to make

  • 1 (16-ounce) box dry macaroni prepared according to box directions
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 cup apple cider
  • 1 1/2 cups whole milk
  • 2 cups Cabot Seriously Sharp Cheddar, shredded
  • 4 ounces cream cheese
  • 3/4 cup pumpkin puree
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound bacon, cooked until crispy and then crumbled
  • Sage leaves for garnish
4.3/5 (10 Votes)

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Cook pasta according to package directions

  • 1/2 of a 16 oz. pkg. of wagon wheel pasta
  • 1/2 lb. bacon, diced
  • 1 medium onion, chopped
  • 4-6 garlic cloves, minced
  • 2-3 zucchini (about 1-1/2 lbs,) halved and sliced
  • 1/2 t. salt
  • 3 T. Lemon juice
  • 1/4 cup grated Parmesan cheese
4.3/5 (8 Votes)

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-Combine the milk and coffee, and pour into the crockpot

  • 8 T of pumpkin puree
  • 8 T of vanilla
  • 2 t of cinnamon
  • 8 cinnamon sticks
  • 4 cups of strongly brewed coffee
  • 6 cups of milk
  • 8 T of sugar
  • whipping cream [optional]
4.3/5 (8 Votes)

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Whisk together the ice cream ingredients in a large bowl

  • 16 oz. Eggnog
  • 1 cup heavy cream
  • One 14-ounce can sweetened condensed milk
  • 1/2 can Spided Pumpkin
  • 1/4 tsp. freshly ground nutmeg
4.1/5 (23 Votes)

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"This recipe is a holiday staple for Lori, ITKWD Senior Content Strategist

  • Pumpkin Roll:
  • 3/4 cup all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 3/4 cup canned pumpkin puree, packed
  • Filling:
  • 8 oz cream cheese, softened
  • 1/2 stick (2-oz) margarine, softened
  • 3/4 cup confectioners' sugar, sifted
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
4.1/5 (18 Votes)

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This pumpkin pie is subtle in its spice and sugar; with a creamy and tender filling, against a crust that has both ...

  • Butter, for greasing the pan
  • Pie dough, enough for a single-crust 9-inch pie, plus extra if making the braid
  • 3/4 cup crème fraîche
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon fresh ground black pepper
  • 15 ounces pumpkin purée (see note)
  • 1/4 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tablespoons brown sugar, light or dark, packed
  • 2 tablespoons pure maple syrup (I prefer grade B)
  • 1/2 teaspoon medium-grain kosher salt
  • 3 eggs, room temperature
4.1/5 (10 Votes)

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sweet bread

  • 3 eggs
  • 1 cup cooking oil
  • 2 cups sugar
  • 2 cups flour
  • 2 cups grated zucchini
  • 1/2 cup oats
  • 1 package instant butterscotch pudding mix
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
4.2/5 (9 Votes)

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Enjoy! This one is yummy for leftovers

  • ACORN ALFREDO SAUCE
  • 4 Cups roasted Acorn Squash (1 medium squash)
  • 1 cup parsley (or fresh basil)
  • 3/4 cup plain plant milk (almond/hemp/soy)
  • 1/3 cup Nutritional Yeast Flakes
  • 2-3 Tbsp Olive Oil
  • 2-3 Tbsp Dijon Mustard
  • 2-3 Tbsp apple cider vinegar
  • 2 Tbsp roasted garlic
  • 2 Tbsp dried Italian herbs (basil, oregano, thyme)
  • 1 Tbsp maple syrup
  • 1 tsp red pepper flakes or dash of cayenne
  • salt
  • pepper
  • 1 bag pasta-Kamut/Spelt/Brown Rice Penne
  • 2-3 cups mushrooms
  • optional chipotle drizzle
4/5 (20 Votes)

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This zucchini bread recipe is tailored for high altitudes like you'd find in Colorado

  • 2 cups zucchini
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 3 eggs, beaten
  • 3 teaspoons vanilla
  • 2 tablespoons frozen orange juice concentrate (optional)
  • 3 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/2 cup nuts, chopped
  • You can also add chocolate chips/caramel chips or whatever flavor ingredient you wish!
3.8/5 (40 Votes)

Any burning questions? Our chefs answer!

High Altitude Zucchini Bread Healthy Greek Yogurt Zucchini Pancakes