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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.

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Top Recipe

By ladydee009

Rate this recipe 4.6/5 (7 Votes)
How to Cook Spaghetti Squash 1 Picture
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

See this recipe

The simplest and EASIEST way to cook spaghetti squash

Top rated Squash Side Dish recipes

By

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
4/5 (47 Votes)

By

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.
4.3/5 (6 Votes)

By

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
4.8/5 (14 Votes)

By

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
4.5/5 (2 Votes)

By

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
4.2/5 (808 Votes)

By

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
4.4/5 (226 Votes)

By

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
4.3/5 (82 Votes)

By

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
4.6/5 (47 Votes)

By

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)
4/5 (99 Votes)

By

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
4.6/5 (35 Votes)

By

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)

By

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 (2 Votes)

By

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
5/5 (1 Votes)

By

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
4.5/5 (32 Votes)

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