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Squash On the Side - 117 recipes

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Butternut squash is a favorite ingredient in the fall and winter months, and it pairs with sage and blue cheese in ...

  • 2 pounds butternut squash, peeled and cut into 3/4-inch cubes
  • 1 slice white bread
  • 4 teaspoons olive oil, divided (2 teaspoons / 2 teaspoons)
  • 2 cups onion, thinly sliced
  • 1 tablespoon fresh sage, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Cooking spray
  • 2 ounces crumbled blue cheese
4.4/5 (8 Votes)

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Tender roasted acorn squash drizzled with a lovely simple homemade cider vinaigrette makes a great side or snack

  • 2 medium acorn squash ( about 4.5-pounds), cut into 1/2 inch thick wedges
  • 4 tablespoons olive oil
  • Kosher salt and pepper
  • 1 cup apple cider
  • 1 tablespoon whole grain mustard
  • 1/4 cup parsley, chopped
4.4/5 (8 Votes)

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Delicate, lightly spicy latkes prepared with grated summer squash instead of potatoes

  • 2 medium yellow squash, grated on the medium holes of a box grater,squeezed dry
  • 2 scallions, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 large egg, beaten
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • Kosher salt, to taste
  • Pepper, to taste
  • 6 tablespoons canola oil
  • Lemon wedges and sour cream, for serving
4.4/5 (5 Votes)

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This summertime soup is a spicy, tangy blend of Thai red curry paste, coconut milk, tofu, and squash

  • 8 ounces extra-firm tofu, cut into 1/2-inch cubes
  • Sea salt, fine
  • 1 tablespoon red Thai curry paste, plus more if needed
  • 3 tablespoons extra-virgin coconut oil or extra-virgin olive oil, plus more for tofu croutons
  • 3 large shallots, chopped
  • 1 1/2 pounds yellow summer squash or zucchini, cut into 3/4-inch chunks
  • 12 ounces potatoes, unpeeled, cut into tiny cubes
  • 4 cloves garlic, chopped
  • 2 cups lightly flavored vegetable broth or water
  • 1 (14-ounce) can full-fat coconut milk
4.4/5 (5 Votes)

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Light and healthy summer squash casserole with cheese and eggs

  • 1 medium-sized summer squash, peeled and diced
  • 1 big sweet pepper, chopped
  • 1 big onion, chopped
  • 1 big carrot, grated
  • 5 eggs
  • 4 ounces Goudacheese (actually any cheese will do)
  • 4 tablespoons sour cream
  • 1/2 cup milk
  • 1 teaspoon dry greens mixture (basil, dill, parsley)
4.4/5 (5 Votes)

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Need a reboot? Try this scrumptious Acorn Squash, Carrot & Apple soup and you'll be up and at 'em in no time at all

  • 2 acorn squash
  • 4 apples (peeled & sliced, Honey-crisp used here)
  • 1/4 onion, diced
  • 4 carrots, sliced into round slivers
  • 1 tablespoon olive oil
  • 32 ounces chicken broth (or sub vegetable broth)
  • 1/2 tablespoon ground ginger
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon garlic, minced
  • 11 ounces coconut water
  • 1 teaspoon salt
  • Pepper, to taste
4.4/5 (5 Votes)

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Acorn squash slices are rubbed with coconut oil, sprinkled with a lil salt, drizzled with some maple syrup and bake...

  • 4 teaspoons coconut oil
  • 2 small acorn squashes, halved lengthwise, seeds scooped out
  • Kosher salt
  • 2 tablespoons pure maple syrup
4.3/5 (9 Votes)

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This Skillet Corn, Zucchini, and Tomatoes with Basil Oil recipe is a great healthy side dish

  • BASIL OIL:
  • 1/2 cup basil
  • 2 tablespoon olive oil
  • Pinch of salt
  • SKILLET CORN:
  • 3 cloves garlic, minced
  • 1/2 small red onion, diced
  • 4 to 5 ears corn, shaved
  • 1/4 small head red cabbage, thinly sliced
  • 2 carrots, chopped
  • 3 small zucchini, diced
  • 2 cups cherry tomatoes, halved
  • 2 tablespoons balsamic vinegar
4.3/5 (10 Votes)

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This crockpot casserole is perfect as a side dish or light meal

  • 2 pounds yellow squash, or zucchini, cut into bite size pieces (around 6-cups)
  • 1 onion, diced
  • 1 carrot, shredded
  • 1 can cream of chicken soup
  • 1 1/2 cups sour cream
  • 1/2 cup flour
  • 8 to 10 ounces bread crumbs (or crushed Rice Chex)
  • 1 stick butter
  • 1 1/2 teaspoons Italian seasoning
4.3/5 (10 Votes)

By

Delicious fall flavors of butternut squash, apples and pears come together for this soup

  • 2 tablespoon extra virgin olive oil
  • 1 small onion, cut into 1/2-inch dice, about 1 cup
  • 2 garlic cloves, minced
  • 1 (20-ounce) carton diced butternut squash, 3 cups
  • 1 apple, unpeeled and cut into 1-inch dice
  • 1 pear, unpeeled and cut into 1-inch dice
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 (32-ounce) carton all-natural vegetable broth, 4 cups
  • Kosher salt and black pepper
  • Optional toppings: toasted, chopped walnuts, roasted pumpkin seeds, chopped chives, plain Greek yogurt
4.3/5 (7 Votes)

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Who doesn’t love pad thai? It’s a pretty calorie-heavy meal due to the thick, yummy sauce, the peanuts and the ...

  • SAUCE:
  • 2 whole eggs
  • 1/4 cup roasted salted peanuts
  • 1/2 tablespoon peanut oil (or oil of choice)
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 1 tablespoon coconut flour
  • 1 tablespoon cilantro, roughly chopped plus whole cilantro leaves to garnish
  • 2 medium zucchinis, blade C
  • 2 tablespoons lime juice, freshly squeezed
  • 1 tablespoon fish sauce (or hoisin sauce, if you're strict vegetarian)
  • 1/2 teaspoon soy sauce
  • 1 tablespoon chili sauce (I used Thai chili garlic sauce)
  • 1 teaspoon honey
4.3/5 (7 Votes)

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The pictures here show the involtini stuffed with herbed ricotta as well as herbed ricotta mixed with sautéed char...

  • 1 pound zucchini, about 2 large
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • Freshly cracked pepper
  • 10 ounces Swiss chard, leaves removed and finely chopped, stems reserved for another use
  • 1 1/2 cups high-quality whole milk ricotta
  • Zest from one lemon
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 1 1/2 cups favorite fresh tomato sauce
  • Parmigiano Reggiano, for serving, optional
4.3/5 (3 Votes)

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Zucchini Involtini Butternut Squash with Blue Cheese and Sage