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The best squash recipes - 954 recipes

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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
5/5 (1 Votes)

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Makes 3 – 7x3 loaf pans; or 1 Bundt Pan, or 2 - 9x5 loaf pans Preheat oven 350 degrees

  • 2 -15 oz cans pumpkin puree
  • 4 eggs
  • 1 cup oil
  • 1 tsp. vanilla
  • 1 c brown sugar
  • 2 c sugar
  • 3 1/2 c flour
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 1 T pumpkin pie spice
  • 2 c nuts
  • 1 c white raisins
5/5 (1 Votes)

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1. Heat oven to 350 degrees

  • 1 2/3 cups flour
  • 1 cup sugar
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 2 large eggs
  • 1 cup plain pumpkin (or half a 1 lb. can)
  • 1/2 cup butter, melted
  • 1 cup chocolate chips or coarsely grated chocolate
  • 1/2 tsp. almond extract
5/5 (1 Votes)

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*vegetable side

  • 2 large acorn squash
  • 1/2 C butter or margarine
  • 1/2 C brown sugar or 1/2 C white sugar with 3 T molasses
5/5 (1 Votes)

By

This is an interesting base spirit for all sorts of cocktails

  • 1 small butternut squash about 1 pound
  • 1 (750 ml) bottle Gordon’s Vodka
5/5 (1 Votes)

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These are great for the fall or around Thanksgiving when you can find pumpkin

  • Bars:
  • 4 eggs
  • 2 c sugar
  • 16 oz can pumpkin
  • 3/4 c melted butter
  • 2 c flour
  • 2 teas baking powder
  • 1 teas salt
  • 1/2 teas cinnamon
  • Icing:
  • 1-3 oz cream cheese
  • 6 T butter
  • 1 teas vanilla
  • 1 T milk
  • 3 c powdered sugar
5/5 (1 Votes)

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Mix together ingredients. Bake according to cake box instructions for cupcakes

  • 1 box devil’s food cake OR spice cake mix $1.50
  • 1 29 (1 lb) oz can of pumpkin $2.84
  • 1 cup chocolate chips if using devil’s food cake mix -optional but highly recommended)
5/5 (1 Votes)

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Love enchiladas This simple recipe for beef enchiladas is a delicious, family-friendly meal

  • 1 pound lean ground beef
  • 1 1/2 cups diced onion
  • 1 1/2 cups (about 2 medium) finely diced zucchini
  • 12 corn tortillas, heated or fried in oil to soften
  • 2 1/2 cups enchilada sauce, canned or homemade
  • 3 cups cheddar- jack shredded cheese
  • Serve as desired with: shredded lettuce, avocado, cilantro, sour cream
5/5 (1 Votes)

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1.Heat the oven to 350ºF

  • Crisco® no-stick vegetable cooking spray
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups pumpkin
  • 1 cup Crisco® vegetable oil
  • 3 cups sugar
  • 3 eggs
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1 orange
  • 1/2 cup confectioners' sugar
5/5 (1 Votes)

By

Combine all dry ingredients in a bowl and blend thoroughly with a mixer

  • 3 cups sifted flour
  • 2 cups sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 & 1/2 tsp. baking powder
  • 3 tsp. cinnamon
  • 3 eggs
  • 1 cup oil
  • 2 cups grated, peeled zucchini
  • 3 tsp. vanilla
  • 1/2 cup chopped nuts (I use walnuts)
5/5 (1 Votes)

By

Preheat oven to 350F. Lightly grease a 9×13-in baking pan

  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup brown sugar
  • 2 large eggs
  • 1/2 cup butter, melted and cooled
  • 1 tsp vanilla extract
  • 1 tbsp lime zest
  • 4-oz (approx. 1/3 cup) unsweetened applesauce
  • 3-4 cups shredded zucchini (4-5 medium)
5/5 (1 Votes)

By

Baked butternut squash and Asiago cheese blend with herbs and toasted pecans for a fabulous-tasting spread

  • 1 medium butternut squash
  • 3 cloves garlic, minced
  • 3 tablespoons butter or margarine, melted
  • 1/2 (8-ounce) package cream cheese, softened
  • 1 1/2 cups freshly grated Asiago cheese, divided
  • 1 tablespoon sugar
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 1/2 cup chopped pecans, toasted
  • 1 baguette, cut into 48 thin slices
  • 1/2 cup olive oil
  • Salt and pepper
  • Garnishes: small sprigs of fresh thyme and rosemary
5/5 (1 Votes)

Any burning questions? Our chefs answer!

Butternut Squash Spread with Asiago Crostini Roasted Acorn & Delicata Squash Salad With Wheat Berries & Bitter Greens