The best squash recipes - 954 recipes
More Squash recipes
Black Walnut Pumpkin Bread
By plilhig
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
Pumpkin Soup-Carnival Cruise Lines
By MJH
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
Roasted Cauliflower & Zucchini
By á-24918
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
Pumpkin Chiffon Cake
By hanley89
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
Chicken and Broccoli Butternut Squash Pasta
By Pollin
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
Vegetarian Quinoa & Squash Casserole
By á-81356
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
Butternut Squash Tortellini with Butter Sage Sauce
By cookism
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
Pumpkin Streusel Muffins (Southern Living)
By Shelly17
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.
Pasta With Kale Pesto and Roasted Butternut Squash
By á-7571
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
Pumpkin Bread Pudding
By á-11135
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
Tomato Eggplant Zucchini Bake with Garlic and Parmesan
By KodiakDavis
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
Zucchini 'n Hamburger Casserole
By HeatherS
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)
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