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The best squash recipes - 954 recipes

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Whisk the yogurt in a bowl until smooth and lightened

  • 2 1/4 cups plain yogurt
  • 1 large red onion, diced
  • 1 small zucchini, grated on the large holes of a grater
  • 2 teaspoons dried mint or 1/4 to 1/2 cup fresh mint (preferably spearmint), chopped
  • 2 Fresh, hot green chilies, seeded and finely chopped
  • 1/2 teaspoon ground toasted cumin
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon salt
0/5 (0 Votes)

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1. Preheat oven to 350 degrees F (175 degrees C)

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
0/5 (0 Votes)

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This is another copycat recipe, this time for the butternut squash served as a side at Boston Market

  • 1 medium butternut squash
  • 2 tablespoons melted butter
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/8 teaspoon black pepper
0/5 (0 Votes)

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Sunset Recipe

  • 1 pound zucchini, rinsed, ends trimmed
  • 1 onion (about 8 oz.) peeled
  • 2 T olive oil
  • 1/4 tsp. Salt
  • 1.4 tsp. Pepper
  • 1 cup fine dried bread crumbs
  • 1 large egg
  • 1/2 cup grated dry jack or parmesan cheese
  • 2 T chopped Parsley
  • 1 T chopped fresh mint leaves
  • 3 about 3 T vegetable oil
0/5 (0 Votes)

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Preheat oven to 350 degrees F

  • 24 oz. cream cheese, softened
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 1 tsp vanilla
  • 1 tbsp bourbon whiskey, optional
  • pinch of salt
  • 4 large eggs
  • 1 jar Muirhead Pecan Pumpkin Butter
  • 1/4 c. sour cream
  • 1 tbsp Cornstarch
  • Pecans ground fine for garnish,optional
2.6/5 (10 Votes)

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In large saucepan, cook zucchini and onion in boiling salted water for 5-10 minutes or until crisp tender, drain we...

  • 2 lbs zucchini and/or yellow summer squash sliced 3/8 inches (7 cups)
  • 1/4 cup chopped onion
  • 1 10 3/4 oz condensed cream of chicken soup
  • 1 8 oz sour cream
  • 1 cup shredded carrot
  • 2 cups herb-seasoned stuffed mix
  • 1/4 cup margarine-melted
0/5 (0 Votes)

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For Sauce: Saute onions, celery and green peppers in cooking oil

  • For sauce:
  • 1 1/2 to 2 lbs zucchini
  • 1/2 cup onion, chopped
  • 1/2 cup celery, slice diagonally
  • 1/2 cup green pepper, chopped
  • 1/2 tsp sugar
  • 2 cups tomatoes
  • 2 tablespoons cooking oil
  • 1/8 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon chili powder
  • 1 8-oz can tomato sauce
  • 1 bay leaf
  • Mozzarella cheese, sliced
0/5 (0 Votes)

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Begin by preparing the cake base

  • CAKE:
  • 1/2 cup unbleached flour
  • 1/2 cup whole-wheat pastry flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup soy milk (or rice milk or other non-dairy)
  • 1/3 cup maple syrup
  • 1/4 cup safflower oil
  • 1 teaspoon vanilla
  • 1/8 teaspoon almond extract
  • BUTTERCUP CREAM:
  • 8 cups cubed (1") peeled buttercup squash (or butternut, acorn, delicata, pumpkin, etc. or combination of squashes)
  • 1 3/4 cups apple juice divided
  • 1 cinnamon stick
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 pinch salt
  • 2 tablespoons agar-agar flakes
  • 1 tablespoon arrowroot (or kudzu or cornstarch)
  • 1/2 cup maple syrup
  • 1/4 cup tahini
  • 1 tablespoon vanilla
  • 1/4 teaspoon almond extract
  • TOPPING:
  • 2 tablespoons cocoa or carob powder
  • 1 teaspoon maple syrup
  • 1 teaspoon safflower oil
  • 1/4 teaspoon vanilla
  • 1 tablespoon soy milk - (to 2) (or rice milk or other non-dairy milk)
0/5 (0 Votes)

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Cut the zucchini lengthwise 1/4- to 1/2-inch thick slices

  • 2 pounds zucchini
  • 2 parts salted water for covering
  • 1 part white wine vinegar for covering
  • 1/2 cup white wine vinegar
  • 4 garlic cloves sliced
  • 3 anchovy fillets
  • 3 fresh mint leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried red pepper flakes
  • Extra-virgin olive oil for covering
0/5 (0 Votes)

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With a vegetable peeler, peel stripes down length of zucchini (to create a pattern of dark and light green)

  • 2 medium zucchini - (or 3 small) scrubbed
  • 1 can salmon - (6 oz) drained, flaked
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped dill
  • 1 dash Worcestershire sauce
  • 1 tablespoon finely-chopped red bell pepper
0/5 (0 Votes)

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Heat the oven to 350 degrees

  • 2 packages fresh spinach - (10 oz ea)
  • 2 zucchini shredded, drained
  • 1 carrot shredded
  • 3 green onions diced
  • 4 eggs
  • 2 tablespoons oil
  • 1/3 cup matzo meal
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon minced fresh basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons minced parsley
  • 1 small garlic clove minced (or 1/2 tspn garlic powder)
0/5 (0 Votes)

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Cook the onion and garlic in the oil over medium heat until softened, about 5 minutes

  • 3/4 cup minced onion
  • 5 tablespoons minced garlic
  • 4 teaspoons olive oil
  • 2 carrots diced
  • 3 cups chopped peeled seeded butternut squash
  • 8 cups chicken stock
  • 2 teaspoons chopped ginger root
  • 1/4 cup whipping cream
  • 4 teaspoons roasted garlic
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly-ground black pepper
  • 4 teaspoons maple syrup
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Marshall Field's Butternut Squash Soup Zucchini and Mint Raita