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The best squash recipes - 954 recipes

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Preheat the oven to 350 degrees

  • 2 eggs
  • 1/2 cup oil
  • 1 cup canned pumpkin
  • 1/3 cup water
  • 1 1/4 cups sugar
  • 1 1/2 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 cup chopped black walnuts
3.9/5 (7 Votes)

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Serves: 12

  • 1 c Pumpkin Puree
  • 1/2 c Half & Half
  • 1/2 c Heavy Cream
  • 4 cloves Fresh Garlic
  • 1/2 c Leeks, chopped
  • 1/2 c Onions, chopped
  • 3 tbsp Olive Oil
  • 1 qt Chicken Stock
  • Salt & Pepper To Taste
  • Dash Of Nutmeg
3.8/5 (25 Votes)

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In a large saute pan or skillet, melt the coconut oil at medium-high heat

  • 1/2 head of cauliflower, cut into florets
  • 2 zucchini, large dice
  • 2 cloves garlic, minced
  • 1/2 tsp dried Italian seasoning
  • 1/4 tsp onion powder
  • 1/4 tsp Celtic sea salt
  • Pinch of red chili flakes
  • 1/4 cup coconut oil
  • Optional Italian flat-leaf parsley garnish
4.3/5 (35 Votes)

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1. Preheat oven to 325.In a large bowl, whisk together flour,3/4 cup sugar,pumpkin pie spice,baking powder and salt

  • 1 cup all purpose flour
  • 1 1/4 cup granulated sugar
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 eggs, separated, room temperature
  • 5 egg whites, room temperature (you will have a total of 9 egg whites)
  • 1 cup canned pure pumpkin
  • Confectioner's sugar for dusting
4.1/5 (14 Votes)

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Preheat the oven to 400 degrees

  • For the pasta:
  • 1 large butternut squash, peeled, Blade C, noodles trimmed
  • salt and pepper
  • 1 tablespoon extra virgin olive oil
  • 2 boneless and skinless chicken breasts, cubed
  • 3 cups broccoli florets
  • red pepper flakes
  • chopped parsley, to garnish
  • For the sauce:
  • 1 garlic clove, minced
  • 1 tablespoon minced shallots
  • 3/4 cup raw cashews, soaked in water for at least 2 hours (up to 24), drained and rinsed
  • 1/2 cup vegetable broth or more as needed to thin
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 2 teaspoons lemon juice (freshly squeezed)
  • pepper, to taste
3.5/5 (10 Votes)

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Healthy meals never have to be boring! Stuff yourself and your family with this filling Vegetarian Quinoa & Squash ...

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon paprika
  • 2 1/2 teaspoons ground cumin, divided
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon ground allspice
  • 2 (15 ounce) cans chickpeas, rinsed
  • 1 (28 ounce) can diced tomatoes
  • 2 cups frozen chopped spinach
  • 1 cup quinoa or whole-wheat couscous
  • 1/2 cup golden raisins
  • 1 cup water
  • 1/2 teaspoon salt, divided
  • 2 (10 to 12 ounce) boxes frozen pureed squash, thawed
  • 1/3 cup finely chopped fresh cilantro
3.9/5 (8 Votes)

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There is something about butternut squash that captivates us, from its bell-shaped curves to its appearance in Plan...

  • For the pasta dough:
  • 300 g ‘00’ flour, plus more for dusting
  • 100 g semolina flour
  • 4 eggs
  • For the filling:
  • 900 g butternut squash
  • 3 garlic cloves
  • Salt & black pepper, to taste
  • 3 to 4 tbsp olive oil
  • 60 g amaretti biscuits, crushed
  • 1 cup ricotta cheese
  • 1/4 tsp grated nutmeg
  • 1/2 tsp Dijon mustard
  • 1/2 cup grated Parmigiano Reggiano, plus more to serve
  • For brown butter sage sauce (per serving):
  • 20 g butter
  • 4 sage leaves
  • 1 tbsp pine nuts
  • Pinch of black pepper
4.2/5 (6 Votes)

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A crunchy streusel tops these moist spiced muffins

  • Muffins:
  • 3/4 cup butter, softened
  • 1 (8-oz.) package cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 1/2 cups canned pumpkin
  • 1/2 cup toasted chopped pecans
  • 1/2 cup sweetened dried cranberries
  • 1/2 teaspoon vanilla extract
  • Pumpkin Pie Streusel:
  • 1/2 cup chopped pecans
  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter, melted
  • 1/4 teaspoon pumpkin pie spice
  • Stir together pecans, brown sugar, flour, melted butter, and pumpkin pie spice.
4/5 (13 Votes)

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Here is a one-pot meal designed explicitly for the hungriness of a long-distance runner, with garlicky kale pesto a...

  • 1 1/2 pounds butternut squash
  • 1/2 cup extra virgin olive oil, more for drizzling
  • 3/4 teaspoon kosher salt, more for squash
  • Freshly ground black pepper
  • 1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
  • 8 ounces pasta (penne rigate works well)
  • 1/3 cup toasted pine nuts
  • 2 large garlic cloves, roughly chopped
  • Finely grated zest of 1 lemon
  • Freshly squeezed lemon juice, to taste
  • Grated Parmesan cheese, for serving
3.7/5 (22 Votes)

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Pumpkin Bread Pudding

  • 4 cups white bread, cut into cubes
  • 4 eggs
  • 3 egg yolks
  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 3/4 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 1 Tbsp rum or brandy
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1/4 tsp cloves, ground
  • 2 Tbsp butter, cold, cut into pieces
4/5 (13 Votes)

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Preheat the oven to 350 degrees F

  • 3 medium zucchini (about 1 1/2 pounds)
  • 1 small/medium eggplant (about 3/4 pound)
  • 1 pint cherry or grape tomatoes
  • 1 tablespoon extra virgin olive oil
  • 4 large cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup freshly grated parmesan cheese, divided (about 2 1/2 ounces)
  • 1/4 cup chopped fresh basil, divided
  • 1/4 cup chopped fresh parsley, divided
3.6/5 (11 Votes)

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Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray

  • 1 lb lean (at least 80%) ground beef
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup uncooked medium-grain white rice
  • 1 cup water
  • 1 medium zucchini, cut into 1/4-inch-thick slices (2 cups)
  • 1 large tomato, chopped (1 cup)
  • 1 can (19 oz) Progresso® Vegetable Classics tomato basil soup
  • 2 cups shredded mozzarella cheese (8 oz)
3.5/5 (36 Votes)

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