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Eagle brand recipe

  • 1 unbaked 9 inch pastry pie shell
  • 2 C (16 or 17oz can) canned pumpkin
  • 1 1/3 C (15oz can) Eagle brand sweetened condensed milk
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 3/4 tsp cinnamon
4/5 (5 Votes)

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Servings: 14 • Size: 2 mini muffins • Old Points: 3 pts • Weight Watcher Points+: 4 pt Calories: 160 • F

  • 1/2 cup white whole wheat flour (King Arthur)
  • 3/4 cups unbleached all purpose flour (King Arthur)
  • 3/4 cup raw sugar
  • 3/4 tsp baking soda
  • 1 3/4 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 2 tbsp virgin coconut oil (or canola)
  • 2 large egg whites
  • 2 tsp vanilla extract
  • baking spray
  • 2/3 cup mini chocolate chips
4/5 (1 Votes)

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Set smoker to 350 degrees Half squash long ways, scrape seeds and innards then spray with cooking spray and season

  • 1 large panna de cucina (shelf stable cream) http://www.ilmercatoitaliano.net/chef-panna-da-cucina/
  • 1-2 cloves of garlic chopped fine
  • 1 stick of butter
  • 1 tablespoon of parsley chopped
  • 1-2 large spaghetti squash
  • Cracker crumbs of your choice
  • 1/2 cup of Romano …..NO KRAFT!
  • 1/2 cup of Parmesan.. NO KRAFT!
  • 2 egg yolks
  • Salt and fresh ground black pepper
4.5/5 (2 Votes)

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Mix together wet ingredients well

  • 2 C. flour
  • 1 tsp. b. powder
  • 1 tsp. soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 C. Crisco
  • 1 C. sugar
  • 1 C. pumpkin
  • 1 egg
  • 1 tsp. vanilla
4/5 (1 Votes)

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1.Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat

  • 1 tablespoon olive oil
  • 1/2 pound sweet Italian sausage links, casings removed
  • 2 small zucchini (about 1 pound), sliced
  • kosher salt and black pepper
  • 1 sheet puff pastry (half a 17.3-ounce package), thawed
  • 3 tablespoons Dijon mustard
  • green salad, for serving
4/5 (1 Votes)

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This soup can be made vegetarian; just omit the meaty topping and substitue vegetable broth

  • 1 Spanish onion, diced
  • 1 cubanelle or Italian green pepper, seeded and diced
  • 1 T olive oil
  • 1/2 T salt
  • 6 cups low-sodium chicken broth
  • 3 cans (15 oz each) unsweetened pumpkin puree
  • 1/4 tsp freshly ground black pepper
  • 1 tsp ground cumin
  • 1/2 tsp ground red pepper
  • 4 oz prosciutto, sliced
  • 1 T shelled pumpkin seeds
4/5 (1 Votes)

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Heat 1 tablespoon (15 ml) of the oil in a skillet over moderate heat and saute the leeks and garlic until tender bu...

  • 1/3 About 1/3 cup (80 ml) olive oil
  • 2 leeks, white and light green parts, thinly sliced
  • 1-3 cloves garlic, finely chopped
  • 1 butternut squash, peeled, seeded, and cut into 1/2-inch (1 cm) cubes
  • 1 1/2 cups (375 ml) fresh, canned, or frozen corn kernels
  • 1 1/2 cups (375 ml) grated cheddar cheese
  • 1/2 cup (125 ml) chopped fresh parsley
  • 1 tsp (5 ml) dried rosemary, crushed
  • Salt and freshly ground pepper to taste
  • 12 sheets phyllo pastry
  • 5 eggs, beaten
4/5 (1 Votes)

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Parboil zucchini in boiling water five minutes

  • 4 zucchini about 11/2 pounds
  • 1/2 cup chopped celery
  • 1/2 cup soft bread crumbs
  • 1 tsp fresh lemon juice
  • 1 can (3 1/2 oz) tuna drained and flaked, or other seafood (SHRIMP IS EXCELLENT)
  • 1/2 tsp salt
  • 3 tbsp melted butter or margarine
  • 1/8 tsp pepper
  • 1/2 cup chopped fresh onion
4/5 (1 Votes)

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Directions Preheat the oven to 325 degrees F

  • Cheesecake:
  • Ingredients
  • 1 1/3 cups graham cracker crumbs (from approximately 12 graham crackers)
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (15-ounce) can pumpkin
  • 3 large eggs, at room temperature for 30 minutes
  • 1/4 cup pure grade B maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt
  • Maple Pecan Glaze:
  • 1 cup whipping cream
  • 3/4 cup pure grade B maple syrup
  • 3/4 cup chopped pecans
4/5 (1 Votes)

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Preheat an oven to 425 degrees

  • HERBED SOUR CREAM:
  • 2 pounds reddish brown-skinned sweet potatoes peeled, and cut into 1" pieces
  • 1 small butternut squash - (abt 1 1/4 lbs) halved, seeded, peeled, and cut into 1" pieces
  • 1 onion quartered
  • 1 tablespoon finely-chopped fresh thyme
  • 1 tablespoon finely-chopped fresh sage
  • 1 1/2 tablespoons olive oil
  • 5 cups chicken stock
  • 1 pinch freshly-grated nutmeg
  • Salt to taste
  • Freshly-ground white pepper to taste
  • 1/2 cup sour cream
  • 1 teaspoon finely-chopped fresh thyme
  • 1 teaspoon finely-chopped fresh sage
  • Salt to taste
  • Freshly-ground white pepper to taste
  • Finely-chopped fresh thyme for garnish
2.5/5 (2 Votes)

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COMBINE ALL INGREDIENTS BY HAND AND POUR INTO PAM-SPRAYED PIE PLATE

  • 15 OZ CANNED PUMPKIN
  • 3/4 C SPLENDA
  • 1/2 C EGG BEATERS
  • 1/4 C FAT FREE EVAP MILK
  • 2 tsp PUMPKIN PIE SPICE
3.8/5 (5 Votes)

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Instructions 1.Preheat oven to 350 degrees

  • box, spice cake mix
  • 1 c. canned, pumpkin puree
  • 1 c. water
  • 3 eggs
  • 1/2 c. vegetable oil
  • 3/4 caramel ice cream topping, divided
  • 1 (8 oz.) pkg, cream cheese, room temperature
  • 2 Tbsp. milk
  • 1 c. powdered sugar
  • 1 1/2 c. whipped topping (like Cool Whip)
3.8/5 (4 Votes)

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