The best squash recipes - 954 recipes
More Squash recipes
Zucchini Tomato Breakfast Bake
By rossboys
1.Preheat oven to 400º F and lightly grease a 9x13-inch baking dish
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes
- 1 small onion, chopped
- 1 1/2 pounds zucchini, finely chopped (about 3 medium)
- 1 can cannellini beans (10 oz.), rinsed and drained
- 8 eggs
- 1/2 cup fresh basil, chopped (or 2 tablespoons dried)
- 1 cup parmesan cheese, grated
- 1 pound ripe tomatoes, sliced (about 3 medium)
- kosher salt and freshly ground pepper, to taste
Beef: Stuffed Acorn Squash with Ground Beef
By Dski
Cut your squash in half and take out the seeds
- 3 acorn squash, medium sized
- 1 lb ground beef
- 1 large sweet onion, minced
- 1 tablespoon garlic
- 1 teaspoon oregano
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- salt and pepper
Martha Stewart's Pumpkin Cupcakes
By á-100
Pumpkin cupcakes are an exceptional Autumn treat that will delight your friends, coworkers and family!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 4 large eggs, lightly beaten
- 1 can (15-ounce) pumpkin puree
Zucchini Fritters with Garlic Aioli Dipping Sauce
By davidv
This recipe was prepared using the Prepology® Color-changing Cooking Thermometer (K34861)
- Ingredients:
- Zucchini Fritters:
- 1-1/4 cups all-purpose flour
- 5 oz. white cheddar cheese, shredded
- 1/2 tsp. salt
- 1 tsp. black pepper
- 2 large eggs
- 1 cup cold beer
- 1/2 tsp. garlic powder
- 1 cup zucchini, julienned
- 1 cup yellow squash, julienned
- 1 small white onion, julienned or thinly sliced
- Dipping Sauce:
- 24 garlic cloves, peeled
- 1 Tbsp. olive oil
- 1-1/2 cups mayonnaise
- 4 Tbsp. lemon juice
- 1 tsp. black pepper
- 1/4 tsp. salt
- 1/4 cup fresh chives, chopped
Zucchini Soup
By Peggie
Ultra creamy vegan zucchini soup
- For Serving (Optional):
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 teaspoon crushed garlic
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2.2 pounds (1kg) zucchinis, sliced *(roughly 3 to 4 large ones, 5 to 6 medium or 9 to 10 small.)
- 3 cups (720ml) vegetable stock
- 1 (14-ounce) (400ml) can *coconut cream
- Salt and pepper to taste
- Vegan parmesan cheese
- Ground black pepper
- Fresh Thyme
Parmesan Baked Tilapia with Zucchini
By esperling
1.Preheat oven to 350 degrees Fahrenheit
- 6 - 4 oz. tilapia fillet (any mild fish will work)
- 2-3 zucchini squash, sliced or cut into smaller pieces
- 1/8 cup lime or lemon juice (I used lime)
- 3/4 cup grated parmesan cheese
- 4 tablespoons of Butter room temperature
- 4 tablespoons mayonnaise
- 4 tablespoons finely chopped green onions
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon dried basil
- Black pepper (preferably fresh ground) to taste
- Few dashes hot pepper sauce (optional)
Pumpkin Cream Cheese Pie with Pecan Shortbread Cookie Crust
By á-5018
1. Heat oven to 375°F. In medium bowl, mix all crust ingredients until crumbly
- Pecan Shortbread Cookie Crust
- 1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
- 3 tablespoons Gold Medal® all-purpose flour
- 3 tablespoons butter or margarine, melted
- Filling
- 1 cup sugar
- 3 tablespoons Gold Medal® all-purpose flour
- 1 package (8 oz) cream cheese, softened
- 1 package (3 oz) cream cheese, softened
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 eggs
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 tablespoon milk
Pumpkin Pie Moonshine
By JenicaD
Heat water and sugar till all sugar is dissolved, add remaining ingredients and bring to a boil
- 3 lbs Canned Pumpkin
- 2 lbs White Sugar
- 1 lb Dark Brown Sugar
- 2 tbsp Cinnamon
- 1 1/2 tbsp Ground Ginger
- 1 tbsp Ground Nutmeg
- 20 Whole Cloves
- 5 All Spice
- 2 gallon Water
- 1 tbsp Vanilla
- 2 qts 190 proof Moonshine
Pumpkin Pie - Marie Callender's
By JacqueDavison
Crust Beat together butter and shortening until smooth and creamy
- Crust
- 1/4 cup butter, softened
- 1/4 cup shortening
- 1 1/4 cups all-purpose flour
- 1 Tbsp granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 2 Tbsp ice water
- Filling
- 3 eggs
- 1 15 oz can pumpkin
- 1/2 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 3/4 cup whole milk
- 1/4 cup heavy cream
Pampered Chef Pumpkin Cake
By sparkhead24
Mix all together, place in Deep Covered Baker
- 1 Spice cake mix
- 16 oz can pumpkin puree
- 3 eggs
Zucchini (Or Cucumber) Relish
By á-174942
Grind zucchini or cucumbers, onions, peppers and carrots (if used)
- 10 cups sliced zucchini or cucumbers
- 4 cups quartered onion
- 2 large red peppers
- 2 large green peppers
- 2 large carrots for color (optional)
- 2 1/2 cups vinegar
- 4 1/2 cups sugar
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 1/3 cup mustard seed
Baked Zucchini Noodles with Cheese and Herbs
By Lulubelle
Farmer's Daughter: Recipes from a Mennonite Kitchen
- 1 Lb Zucchini (4-6 small)
- 1/4 Cup Olive Oil
- 3 Garlic Cloves, minced
- 1 Tbsp fresh Oregano (or 1 tsp dried)
- 1 Tbsp fresh Parsley (or 1 tsp dried)
- 1 Tbsp fresh Basil, chopped (or 1 tsp dried)
- Salt and Pepper
- 1 Cup fresh Tomatoes, diced
- 1/4 Cup Parmesan Cheese, grated
- 1/4 Cup Half-n-Half
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