Squash On the Side - 38 recipes
Visit a farmer's market in the fall to see the colorful array of squash possibilities for tasty side dishes! Try a new spin on zucchini, butternut, acorn, patty pan, crookneck and pumpkin a discover your new favorite comfort food.
Top Recipe
How to Cook Spaghetti Squash
By ladydee009
Details
Servings 4
Preparation time 5
Cooking time 50
- 1 (2 to 3 pounds) spaghetti squash
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
The simplest and EASIEST way to cook spaghetti squash
Top rated Squash Side Dish recipes
Squash Croquettes
By FarmFlavor
Looking for a simple side dish to use garden-fresh yellow squash? Try this straightforward version of fried squash
- 2 cups yellow squash, finely chopped
- 1 cup onion, finely chopped
- 1 egg, beaten
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup plus 1 tablespoon all-purpose flour
- Vegetable oil
Winter Squash with Spiced Butter
By LRay
Traditional Thanksgiving flavors (squash, cinnamon, butter) are given a beautiful Persian accent
- SQUASH:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon crushed dried rose petals (optional)
- 1 teaspoon lime zest, finely grated
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon nutmeg, freshly grated
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cumin
- Kosher salt
- 4 pounds assorted small winter squash (such as acorn, kabocha, or delicata)
- Kosher salt
- 3/4 cup pomegranate seeds
- Ingredient Info.:
- Dried rose petals are available at Middle Eastern markets and kalustyans.com.
Rosemary Roasted Butternut Squash
By angelagwalter
Butternut squash is a staple in my house during the fall months
- 1 butternut squash, peeled and cubed
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary, finely chopped
- 2 tablespoons olive oil, or more to taste
- Sea salt to taste
- Ground black pepper to taste
Ricotta Stuffed Squash Blossoms in Tomato Sauce
By ROBandSEAN
Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of ...
- TOMATO SAUCE:
- 1 garlic clove, minced
- 1/4 teaspoon hot red pepper flakes
- 2 tablespoons olive oil
- 1 1/2 pound plum tomatoes, finely chopped
- 1/2 cup water
- 1/2 teaspoon sugar
- SQUASH BLOSSOMS:
- 1 cup fresh whole-milk ricotta
- 1 large egg yolk
- 1/4 cup mint, finely chopped
- 2/3 cup grated Parmigiano-Reggiano, divided
- 12 to 16 large zucchini squash blossoms
- 1/2 cup plus 1 tablespoon all-purpose flour
- 3/4 cup chilled seltzer or club soda
- 3 About 3 cups vegetable oil for frying
Butternut Squash, Ricotta & Spinach Stuffed Shells
By Jomamma
Butternut squash, ricotta, spinach and spices are combined to perfection in these stuffed pasta shells, enjoy!
- 1 (12-ounce) package jumbo pasta shells (about 24 shells total)
- 2 cups of ricotta
- 1/3 cup Parmesan cheese, plus more for garnish
- 1 fresh smashed garlic clove
- 1/4 cup frozen chopped spinach (squeezed and drained)
- 1 egg
- Salt and pepper, to taste
- Roasted squash, around 2 cups
- grated lemon peel
- 1 stick of butter
- 10 sage leaves
- Fresh lemon juice
Zucchini & Sweet Corn Casserole
By á-168255
Perfect summer side dish or good enough to make a meal in itself
- 1 sweet onion, sliced thin
- 1 cup sweet yellow corn, fresh or frozen, cooked and cut off the cob
- 2 to 4 zucchinis, sliced thin
- 1 handful fresh basil, chopped
- 8 to12 ounces Cheddar or Parmesan cheese
- 3 eggs beaten
- Salt, to taste
- Pepper, to taste
Zucchini Parmesan Crisps
By gastrenee@yahoo.com
Super easy and delicious Zucchini Parmesan Crisps! A healthy snack or side that’s incredibly crunchy, crispy and
- 1/2 cup vegetable oil
- 1 cup Panko, a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store
- 1/2 cup Parmesan cheese, grated
- 2 zucchinis, thinly sliced, 1/4-inch thick rounds
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
Cheesy Zucchini Rice
By mmcgowane
This is a cheese rice recipe that you don't have to feel guilty about! Your whole family will love its delicious ta
- 1 cup white rice
- 2 cups chicken broth
- 2 tablespoons butter
- 1 medium zucchini, grated
- 1 cup sharp cheddar, shredded
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Splash of milk, as needed
Zucchini, Squash, Onion & Cheese Casserole
By á-17891
Pick up fresh summer squash, zucchini and onion at your local farmer's market and make this delicious cheesy casser
- 2 to 3 tablespoons olive oil (plus tiny bit more for drizzling at the end)
- 1 medium onion, sliced thin
- 3 cloves garlic, finely diced
- 1 medium zucchini, ends cut off and thinly sliced into circles
- 1 medium summer squash, ends cut off and thinly sliced into circles
- Pinch freshly grated nutmeg
- 2 cups white cheddar cheese, shredded
- 1/2 cup Rosemary Asiago Cheese (or other cheese of choice)
- 1/3 to 1/4 cup panko crumbs
- Grated Parmesan for dusting on top
- Salt and pepper to taste
- Fresh chopped Italian Parsley for garnish (optional)
Crusty Parmesan Herb Zucchini Bites
By Tincard
Skip the fries and and make these Crusty Parmesan Herb Zucchini Bites instead
- 4 medium, fresh zucchini, sliced in half
- 1/2 cup fresh Parmesan cheese, grated
- 1 to 2 tablespoons fresh rosemary & thyme, minced
- Smidge olive oil
- Salt & pepper, to taste
Chilled Summer Squash Soup
By Kathy_Hester
You can do this quickly on the stove, but I opted to do it in my slow cooker so I could keep the house cool
- 4 cups yellow summer squash, chopped
- 3 cups water
- 1/3 cup cashews
- 3 tablespoons Massel Vegan Chicken Style Concentrated Liquid Stock or 2 vegan bouillon cubes
- 2 (4-inch) sprigs of fresh thyme (or 2-teaspoon dried)
- 1 (2-inch) sprig fresh rosemary (or 1/8-teaspoon ground dried)
- 2 garlic cloves, minced (or 1/2-teaspoon granulated)
- Salt and pepper, to taste
Roasted Acorn & Delicata Squash Salad With Wheat Berries & Bitter Greens
By ltrodrigu
This salad will be a welcome comfort in the colder months
- DRESSING:
- 1 cup wheat berries, rinsed and soaked in 3 cups water for 12 hours
- 4 cups water
- 4 teaspoons apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon sea salt
- Black pepper, freshly ground
- SPICED PUMPKIN SEEDS:
- 1 cup raw pumpkin seeds, thoroughly rinsed and drained
- 4 teaspoons fresh lime juice
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- ROASTED SQUASH:
- 1 medium acorn squash, quartered lengthwise, seeded, and cut in 1/3-inch slices
- 1 medium delicata squash, halved lengthwise, seeded, and cut in 1/3-inch slices
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- Black pepper, freshly ground
- SALAD:
- 4 loosely packed cups small red or green mustard leaves
- 4 loosely packed cups arugula leaves
- 1/4 cup thinly sliced shallots
- 4 ounces aged goat cheese, shaved
Baked Acorn Squash
By cindygwest
This delicious fall side dish doesn't require a lot of hands on time freeing you up to focus on the rest of your me...
- 2 acorn squash, cut in half lengthwise and seeded
- 2 tablespoons fresh orange juice
- Salt, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- Ground black pepper, to taste
- 1 pinch cayenne pepper
Grilled Summer Squash Stacks with Herbed Ricotta
By á-24534
Creamy herbed ricotta is layered between slices of grilled zucchini and squash in this summery side
- SALSA:
- 3/4 cup part-skim ricotta cheese
- 2 tablespoons green onion, minced
- 2 tablespoons basil, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic, minced
- 1/8 teaspoon black pepper, or to taste
- 1/8 teaspoon crushed red pepper flakes, or to taste
- 2 medium plum tomatoes, chopped
- 1 tablespoon green onion, minced
- 2 teaspoons basil, minced
- 1/4 teaspoons balsamic vinegar, or to taste
- 1/8 teaspoon kosher salt, or to taste
- SQUASH STACKS:
- 1 large yellow summer squash
- 1 large uncooked zucchini
- 4 sprays cooking spray
- 3/4 teaspoon kosher salt
Squash Side Dish recipe collections
More Squash Side Dish recipes
-
Baked Acorn Squash Fries
- 1 acorn squash
- Olive oil to coat fries
- Seasoning of choice
-
Zucchini Stuffed with Feta & Basil
- 10 small zucchini (yellow & green)
- 1 1/4 cups feta
- 1 bunch basil
- 1 pinch Espelette
- 1 teaspoon olive oil
- Salt and pepper
-
Panera Bread’s Autumn Squash Soup
- 1 extra large butternut squash
- 2 to 3 tablespoons extra virgin coconut oil
- Salt and pepper, to taste
- 1 (15-ounce) can Libby’s Pumpkin
- 1 1/2 cups apple juice
- 1 1/2 cups vegetable broth
- 1 1/2 cups half-and-half
- 1 1/2 tablespoon honey
- 1/4 teaspoon curry powder
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Roasted pumpkin seeds for garnish
-
Potato Salad with Herbs & Grilled...
- 2 pounds small red potatoes
- 3/4 pound yellow squash, cut lengthwise into 1/2-inch slices
- Cooking spray
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup fresh chives, chopped
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh tarragon, chopped
- 1/4 teaspoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 2 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped cornichons
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
-
Butternut Squash Ravioli with...
- 2 (9-ounce) packages1 pre-made butternut squash ravioli, cooked according to package directions
- 1/4 cup butter
- 1 cup heavy cream
- 1 tablespoon sage, chopped
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1/2 cup walnuts, toasted and chopped
-
Crispy Butternut Squash Spinach...
- 1 small butternut squash, peeled, seeded, and cubed or cut into half moons
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 6 slices bacon
- 1 shallot, minced
- 1/4 cup red wine vinegar
- 1 tablespoon brown sugar
- 5 ounces baby spinach (about 6 cups)
- 1/2 cup pecans, toasted and chopped
-
Mashed Acorn Squash with Apples
- 4 Granny Smith apples, peeled, cored, and cut in half lengthwise
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 stick butter, cut into 8 pieces
- 2 large acorn squash, cut in half lengthwise, seeds removed
- Oil, for brushing squash
- Salt and pepper
-
Grilled Zucchini with Yummy Lemon...
- 6 whole zucchini, medium sized
- 1/4 cup olive oil
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper
- 3 whole lemons, zested
- Extra olive oil if needed for brushing
-
Greek Zucchini Fritters...
- Tzatziki :
- 2 medium to large zucchini, coarsely grated
- 1/2 cup feta cheese, crumbled
- 4 green onions including green parts, chopped
- 3 tablespoons fresh mint, finely chopped (optional, I didn't use)
- 2 tablespoons fresh dill, finely chopped
- 1 large egg
- 1/2 cup flour
- 4 tablespoons Panko bread crumbs
- Salt
- Olive oil
- 1 cup Greek yogurt*
- 1 small clove garlic, grated
- 1/4 cucumber, peeled and grated
- 1/2 teaspoon cumin
- 1 lemon, juiced
-
Creamy Roasted Red Pepper Zucchini...
- 2 roasted red peppers, weighing 8-ounces
- 1 tablespoon extra virgin olive oil
- 2 ounces soft goat cheese, (usually labeled chevre)
- 1 teaspoon sea salt
- 1/4 cup extra virgin olive oil
- 1/2 cup onion, minced
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 2 pounds zucchini, ends cut off and spiralized or cut into 'noodles'
- Fresh parsley, chopped
- Fresh parmesan, grated
- Extra goat cheese
- Freshly ground black pepper
-
Oven Roasted Carrots & Zucchini
- 4 large carrots
- 1 large zucchini
- Olive oil
- Salt and pepper, to taste
-
Creamy Vegan Butternut Squash...
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh sage
- 2 pound butternut or kabocha squash, peeled, seeded, and cut into small 1/2-inch pieces, about 3 cups
- 1 medium yellow onion, chopped
- 2 garlic cloves, pressed or chopped
- 1/8 teaspoon red pepper flakes, up to 1/4 teaspoon for spicier pasta sauce
- sea salt and/or Kosher salt to taste
- freshly ground black pepper to taste
- 2 cups vegetable broth
- 1 (12-ounce) whole grain linguine or fettuccine
- shaved Parmesan or Pecorino and/or smoked salt, optional, to garnish
Any burning questions? Our chefs answer!