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Squash On the Side - 117 recipes

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The results are something tender and soft with a salty crunch from crisped up parmesan cheese

  • 1 acorn squash, washed
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan (I use a Parmesan and Pecorino romano blend)
  • 1 to 2 teaspoons powdered garlic
  • Freshly-ground pepper
4.5/5 (6 Votes)

By

By peeling the squash with a vegetable peeler, you create thin, even strips of squash that will cook quickly and re...

  • 1 small garlic clove, minced
  • 1 teaspoon grated lemon zest plus 1 tablespoon juice
  • 4 yellow squashes and/or zucchini (8-ounces each), trimmed
  • 7 teaspoons extra-virgin olive oil
  • Salt and pepper, to taste
  • 1 1/2 tablespoons fresh parsley, chopped
4.5/5 (6 Votes)

By

Enjoy soup in the summertime by making this satisfying chowder with the season's bet produce

  • 2 slices applewood-smoked bacon
  • 3/4 cup green onions, sliced and divided
  • 1/4 cup celery, chopped
  • 1 pound yellow summer squash, chopped
  • 1 pound frozen baby corn, thawed and divided
  • 2 1/4 cups milk, divided
  • 1 teaspoon fresh thyme, chopped
  • Kosher salt and pepper, to taste
  • 1 ounce extra-sharp cheddar cheese, shredded
4.5/5 (6 Votes)

By

Roasted acorn squash stuffed with brown rice and portobello mushrooms makes a wonderful side

  • 1 acorn squash
  • 2 tablespoons extra‐virgin olive oil
  • 1 clove organic garlic, minced
  • 1/2 cup Portobello mushrooms, diced
  • 1/2 cup cooked brown rice stuffing
  • 1 tablespoon butter
  • Kosher salt and pepper, to taste
4.5/5 (6 Votes)

By

I will make this again. It was simple, tasty, and smelled wonderful

  • Acorn squash
  • 2 tablespoons brown sugar
  • 2 tablespoons butter
  • 2 teaspoons cinnamon
  • 4 pinches salt
4.5/5 (6 Votes)

By

Try this super fresh and seasonal dish this fall! Creamy Vegan Butternut Squash Linguine with Fried Sage is perfect...

  • 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
4.4/5 (12 Votes)

By

Pureed summer squash makes a delicious base for this summery squash and corn soup

  • 1 tablespoon extra-virgin olive oil
  • 1 medium shallot, chopped
  • 2 medium summer squash, patty pan is the best (about 1-pound), diced and grilled with salt and pepper and a touch of olive oil until caramelized
  • 3 teaspoons fresh herbs, chopped, such as thyme or oregano, divided
  • 1 14-ounce can vegetable broth
  • 1/4 teaspoon salt
  • 1 cup fresh corn kernels
4.4/5 (12 Votes)

By

If you're a fan of acorn squash this recipe is for you

  • 1 acorn squash
  • 4 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 pinch ground cloves
  • 1 pinch salt
4.4/5 (9 Votes)

By

This simple salad has delicious fall veggies like roasted squash, cauliflower, and brussels sprouts, plus sweet and...

  • SALAD:
  • 2 cups cauliflower florets
  • 2 cups butternut squash slices
  • 3 cups halved brussels sprouts
  • 2 cups cannellini beans (cooked and drained)
  • 3 tablespoons dry pomegranate seeds
  • 3 tablespoons dry mulberries
  • DRESSING:
  • 3 tablespoons champagne vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon minced garlic
  • 2 teaspoons minced scallions
  • 1 pinch chili flakes
  • 1 teaspoon salt
  • 1/2 cup extra virgin olive oil
4.4/5 (9 Votes)

By

So easy and delicious! I made this for a potluck years ago and have been making it ever since

  • DOUGH:
  • 1 1/4 cups all-purpose flour
  • Pinch salt
  • 8 tablespoons (1 stick) cold unsalted butter, diced
  • 1 large egg, lightly beaten
  • FILLING:
  • 1 large baking apple, such as Rome Beauty or Cortland
  • 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on
  • 1 small yellow onion, peeled, root end trimmed but intact
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons fresh rosemary leaves, chopped
  • 2 teaspoons fresh thyme leaves, chopped
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons whole-grain mustard
  • 1/3 cup crumbled Stilton or other blue cheese (about 1-1/2 ounces)
4.4/5 (9 Votes)

By

Bacon and ricotta team up in a summery squash interpretation of the Italian pasta classic

  • Kosher salt
  • 5 slices bacon, cut crosswise into 1/2-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons shallot, finely chopped
  • 1 pound summer squash (about 3 medium), halved lengthwise and sliced into 1/4-inch-thick half-moons
  • 2 tablespoons thinly sliced fresh basil; more for serving
  • 8 ounces (1-cup) whole milk ricotta, room temperature
  • Freshly ground black pepper
  • 1 pound linguine
  • 1 ounce Parmigiano-Reggiano, coarsely grated (1/2-cup); more for serving
4.5/5 (4 Votes)

By

This simply sauteed summer squash makes a great tasting side dish

  • 2 pounds summer squash and or zucchini, cut into matchsticks
  • 1 teaspoon kosher salt plus more
  • 1/4 cup almonds, sliced
  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup Parmesan, finely grated
  • Freshly ground black pepper
4.4/5 (13 Votes)

Any burning questions? Our chefs answer!

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