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The best squash recipes - 954 recipes

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Barley risotta is prepared with butternut squash mixed in for a side dish with all of the flavors of fall

  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 cup pearled barley
  • 1 (32-ounce) container vegetable broth
  • Salt and pepper, to taste
  • 1 small butternut squash (1 1/2 lbs), peeled and cut into 3/4-inch pieces
  • 1 cup frozen peas
  • 1 1/4 cups vegan parm
4.7/5 (30 Votes)

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1. In a medium bowl mix ricotta cheese, egg, Parmesan cheese, spinach

  • 15 oz part-skim ricotta
  • 1 large egg
  • 1/4 cup freshly grated Parmesan cheese
  • 1 cup spinach, chopped
  • Salt and pepper
  • 4 cups of your favorite sauce
  • 4 medium zucchini, sliced 1/8" thick
  • 16 oz part-skim mozzarella cheese, shredded
  • 2 tbsp parsley, chopped
5/5 (3 Votes)

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Hollow the zucchinis and make sure you don't break them

  • 5 small/medium zucchinis
  • 1/2 cup of rice (washed and not cooked)
  • 0.25 lb of ground beef
  • cinnamon
  • 7 spices pepper
  • Salt
  • 1 cup of tomato sauce
  • Unsweetened greek yogurt.
4.6/5 (35 Votes)

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BONAPPETIT January 2014

  • 1 1/2 Cups black rice
  • 1/2 cup wild rice
  • Kosher salt
  • 1/2 medium butternut squash, peeled, seeds removed, cut into pieces
  • 1/2 cup olive oil, divided
  • Freshly ground black pepper
  • 1/4 cup red wine vinegar
  • 2 tsp. honey
  • 2 scallions, thinly sliced
  • 1 cup pomegranate seeds
  • 1 cup micro greens or sprouts
  • 1/2 cup roasted pistachios, chopped
  • Also try it with: Any grain (except amaranth)
5/5 (3 Votes)

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In large pot of salted boiling water, cook pasta, reserve one cup pasta water, then drain

  • salt and pepper
  • 3/4 lb short pasta
  • 1 3/4 cups corn kernels (2 ears of corn, grill then shuck)
  • 1 cup cashew ricotta
  • 1/4 cup vegan parm
  • 2 cups chopped grilled zucchini
  • 1/2 cup fresh basil leaves torn, plus more for serving
  • 2 Tbsp chopped fresh dill
5/5 (3 Votes)

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Heat oven to 450ºF. Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks

  • 3 zucchini (1 lb.)
  • 1/4 cup Grated Parmesan Cheese
  • 1 packet Shake & Bake Coating Mix
  • 1 small egg
4.6/5 (37 Votes)

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In Oaxaca, green mole (mole verde) is one of the seven famous moles

  • 1 cup peeled pumpkin seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon dried oregano
  • 1 tablespoon vegetable or olive oil
  • 1 onion, cut into wedges
  • 5 tomatillos, husked and halved
  • 5 garlic cloves, halved
  • 2 jalapeño peppers, sliced
  • 2 cups chicken broth
  • 1 packed cup coarsely chopped, fresh cilantro
  • 1 cup coarsely chopped fresh parsley
  • 1/2 cup fresh epazote (optional)
  • 1 teaspoon salt
5/5 (2 Votes)

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To make the zucchini spaghetti noodles: Attach the zucchini to a spiral slicer to slice the zucchini into thin stri...

  • 4 medium zucchini
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon red chili flakes
  • 1 star anise
  • 4 sprigs fresh thyme, plus 2 teaspoons chopped leaves for sprinkling
  • 4 cups sun gold or cherry tomatoes, halved
  • 1/2 teaspoon kosher salt, plus 1 teaspoon
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons sherry vinegar
5/5 (2 Votes)

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F&W's Justin Chapple likes mixing canned pumpkin puree into his silky, buttery mashed potatoes for extra color and ...

  • 4 pounds large Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 1/2 sticks unsalted butter
  • 2 cups whole milk
  • 1 1/2 cups pumpkin puree
  • Kosher salt
  • Pepper
5/5 (2 Votes)

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My original intention when I set out to make this soup was to make a parsnip soup but for some reason I didn’t pi...

  • 1/2 small turnip thinly sliced
  • 1/2 small carrot thinly sliced
  • 1/2 small zucchini thinly sliced
  • 2 tbsp olive oil
  • 1 onion roughly chopped
  • 2 cloves garlic thickly sliced
  • 1 kg Jerusalem artichokes
  • 1/2 cauliflower
  • 1 small zuchinni peeled and seeded
  • 1/2 tsp baking soda
  • 3 sprigs thyme fresh
  • 1 tsp curry powder
  • 4 cups vegetable stock preferably unsalted
  • black pepper freshly ground
  • chives fresh, snipped, for garnish
5/5 (2 Votes)

By

Using rye bread to make your stuffing gives it a unique flavor

  • 4 tablespoons plus 3/4 cup olive oil, divided, plus more
  • 10 cups coarsely torn seeded rye, dried out overnight
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 1 pound mixed mushrooms (such as maitake, oyster, or crimini), cut into large pieces
  • Kosher salt and freshly ground black pepper
  • 4 celery stalks, chopped
  • 6 medium shallots, chopped
  • 1 bunch kale, ribs and stems removed, leaves torn
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup dry white wine
  • 2 large eggs
  • 3 cups chicken stock or low-sodium chicken broth, divided
4.3/5 (3 Votes)

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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
5/5 (2 Votes)

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