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The best squash recipes - 954 recipes

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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
3.5/5 (30 Votes)

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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
3.7/5 (6 Votes)

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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
3.6/5 (25 Votes)

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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
4/5 (4 Votes)

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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
3.5/5 (4 Votes)

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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)
3.7/5 (6 Votes)

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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
4/5 (3 Votes)

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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
4/5 (2 Votes)

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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
3.8/5 (4 Votes)

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Mix all together, place in Deep Covered Baker

  • 1 Spice cake mix
  • 16 oz can pumpkin puree
  • 3 eggs
4/5 (2 Votes)

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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
3.8/5 (10 Votes)

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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
4/5 (1 Votes)

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