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The best squash recipes - 954 recipes

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Mix pumpkin, sugars, vanilla and applesauce

  • Frosting:
  • 1 cup canned pumpkin
  • 3/4 cups brown sugar
  • 1/2 cup white sugar
  • 1/2 cup apple sauce
  • 1 teaspoon vanilla
  • 2 1/4 cup oatmeal
  • 2 1/4 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1 tablespoon cinnamon
  • optional 1/2 - 1 cup butterscotch chips (if you add chips omit the 1/2 cups white sugar)
  • 1 - 8 ounce package of cream cheese, softened
  • 1/4 cup butter, softened
  • 4 cup powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • optional - if you want to make pumpkins, enough orange food coloring to make a deep orange
  • optional - butterscotch chips for stems
4/5 (1 Votes)

By

I make this meal every Halloween night

  • 1 small to medium pumpkin
  • 1 onion chopped
  • 2 Tbsp vegetable oil
  • 2 lbs ground beef
  • 2 tbsp brown sugar
  • 2 Tbsp soy sauce
  • 1 4oz can sliced mushrooms
  • 1 10oz can cream of mushroom soup
  • 1 & 1/2 cups cooked rice
  • 1 8oz can sliced water chestnuts,drained
4/5 (1 Votes)

By

This could almost be bread rather than a casserole

  • 4 cups shredded zucchini
  • 1 onion, chopped
  • 2 eggs, beaten
  • 1 (8.5 oz) package dry corn muffin mix
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 8 oz cheddar cheese, shredded
4/5 (1 Votes)

By

Smooth and creamy, this colorful cheesecake is the perfect conclusion to any autumn meal

  • CRUST:
  • 3/4 cup graham cracker crumbs
  • 1/2 cup pecans, finely chopped
  • 1/4 cup brown sugar, tightly packed
  • 1/4 cup granulated sugar
  • 1/4 cup (1/2-stick) unsalted butter, melted and cooled
  • FILLING:
  • 1 1/2 cups canned solid-pack pumpkin
  • 3 large eggs
  • 1/2 cup brown sugar, tightly packed
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 3 (8 oz) packages cream cheese, at room temperature
  • TOPPING:
  • 2 cups sour cream
  • 2 tablespoons granulated sugar
  • 1 tablespoon bourbon
3.8/5 (19 Votes)

By

  • » Whipped cream topping:
  • 2-1/2 cups (1 pound 3 ounces) pumpkin purée
  • 1 cup (8 ounces) evaporated milk
  • 2 large eggs (3.2 ounces)
  • 3/4 cup (5.4 ounces) sugar
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Seeds scraped from 1/4 vanilla bean (or 1 teaspoon vanilla extract)
  • 2 cups yellow cake mix
  • 1 cup chopped pecans
  • 10 tablespoons (6 ounces, or 1-1/4 sticks) melted butter
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 2 drops vanilla extract
4/5 (22 Votes)

By

Preheat oven to 375 degrees

  • 1 Banana Squash (or a few smaller squash of your choice), halved, seeded, and ends chopped
  • 3-4 Tbl olive oil
  • 3 c. cooked quinoa (I cooked mine in veggie broth)
  • juice of 1 lemon (add a little zest for extra flavor)
  • 2 apples, cored and chopped
  • 3 stalks celery, diced
  • 1 onion, diced
  • 1 c. pecans (thinking of toasting these in the skillet for a few minutes next time so they maintain more crispiness)
  • 1 c. raisins
  • Sage, 1 Tbl. fresh or 1 tsp. dried
  • sea salt and pepper to taste
  • optional veggie cheese of choice to sprinkle on right before serving
3.7/5 (55 Votes)

By

The flavors from the Brussel sprouts and butternut squash, mixed with crunchy pecans and dried cranberries with a t...

  • ROASTED BRUSSEL SPROUTS:
  • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • Salt, to taste
  • ROASTED BUTTERNUT SQUASH:
  • 1 1/2 pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • OTHER:
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2 to 4 tablespoons maple syrup (optional)
3.4/5 (56 Votes)

By

Prheat oven to 350* Blend together all ingredients

  • FROSTING:
  • 1 Yellow Cake Mix
  • 3 Eggs
  • 1/2 Cup Oil
  • 1 tsp. Baking Soda
  • 2 tsp. Cinnamon
  • 1 Can (20oz) Pumpkin
  • 1 pkg. (4oz) Cream cheese
  • 3/4 Cup Butter
  • 1/2 tsp. Vanilla
  • 1 Tbs. Milk
  • 2 Cups Powdered Sugar
3.8/5 (6 Votes)

By

Why just stuff zucchini? This recipe is inspired by the flavors of Morocco and stuff both zucchini and peppers with...

  • RAS EL HANOUT:
  • 2 medium zucchini
  • 2 medium red bell peppers
  • 2 cups brown rice, cooked (any rice you like) or quinoa
  • 4 tablespoons Ras el Hanout spice blend (recipe below)
  • 1 small eggplant, peel removed and cubed
  • 1 cup chick peas, cooked
  • 1 medium tomato, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons grapeseed oil
  • 1 tablespoon olive oil
  • 3 tablespoons parsley, chopped
  • 3 tablespoons pine nuts
  • Lemon zest from one lemon
  • Sea salt and ground black pepper, to taste
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
4.3/5 (7 Votes)

By

Whisk all ingredients together for 2 mintues and pour into a 9" pie pan

  • 2 C pumpkin (1-15 oz. can)
  • 1-1/2 C milk
  • 1/2 C sugar
  • 1/2 C Bisquick
  • 2 Tbl. reduced calorie margarine
  • 2 tsp. pumpkin spice
  • 2 tsp. vanilla
  • 4 large egg whites
3.9/5 (12 Votes)

By

Preheat oven to 350 degrees F

  • Cinnamon Streusel:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 egg, beaten
  • 1 cup sugar
  • 1 cup finely shredded, unpeeled zucchini
  • 1/4 cup vegetable oil
  • 1/2 cup chopped pecans
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 Tablespoons butter
  • 2 Tablespoons chopped pecans
4.3/5 (3 Votes)

By

Boston Market's Squash Casserole is the best vegan squash casserole that your taste buds have ever had the privileg...

  • 4 cups zucchini, chopped
  • 4 cups yellow squash, chopped
  • 1 large onion, chopped
  • 1 1/2 sticks Earth Balance or other vegan butter
  • salt, black pepper, sage, thyme, and parsley to taste
  • 1 package cheddar Daiya or other vegan shredded cheese
  • 1 better than bouillon no chicken vegan bouillon cube
  • 1 loaf of freshly baked vegan cornbread
4.2/5 (12 Votes)

Any burning questions? Our chefs answer!

Boston Market's Squash Casserole PUMPKIN THUMBPRINT COOKIES