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Delicious Squash Recipes to Savor All Year Round

Squash is one of nature’s most versatile and flavorful gifts bringing color, comfort, and creativity to your kitchen in every season. From light, tender summer varieties like zucchini and yellow squash to hearty, nourishing winter types like butternut, acorn, and spaghetti squash, this humble veggie wears many hats. Whether you’re craving something savory, comforting, or plant-forward, there’s a squash recipe ready to shine on your table.

Let’s explore a collection of mouthwatering squash dishes that will take you from quick weeknight dinners to cozy seasonal favorites plus tips on how to prep, store, and savor squash in unexpected ways, including breakfast and dessert.

1. Roasted Butternut Squash Pasta

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cloves garlic, minced
  • 12 oz pasta (penne or rigatoni)
  • ½ cup grated Parmesan (or nutritional yeast for vegan)
  • Optional: baby spinach or sautéed mushrooms

Instructions:

  1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, pepper, and garlic. Spread on a baking sheet.
  2. Roast for 25–30 minutes until tender and caramelized.
  3. Cook pasta according to package instructions. Drain and reserve ½ cup of pasta water.
  4. Toss roasted squash with pasta, reserved water, Parmesan, and spinach if using.
  5. Serve warm with extra cheese or herbs.

2. Stuffed Zucchini Boats

Ingredients:

  • 4 medium zucchinis
  • 1 cup cooked quinoa or rice
  • 1 cup black beans
  • ½ cup salsa
  • ½ cup shredded cheese (or vegan cheese)
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Slice zucchinis in half lengthwise and scoop out the center with a spoon.
  3. Mix quinoa, beans, salsa, cheese, cumin, salt, and pepper in a bowl.
  4. Spoon mixture into the zucchini halves and place on a baking dish.
  5. Cover with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes until golden.

3. Classic Butternut Squash Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 medium butternut squash, peeled and cubed
  • 4 cups vegetable broth
  • ½ teaspoon nutmeg
  • Salt and pepper to taste
  • ½ cup coconut milk or heavy cream (optional)

Instructions:

  1. Heat oil in a large pot. Sauté onion and garlic until soft.
  2. Add squash and broth. Bring to a boil, then simmer for 20–25 minutes until squash is tender.
  3. Blend the soup until smooth using an immersion blender or in batches.
  4. Stir in nutmeg, coconut milk (if using), salt, and pepper.
  5. Reheat gently and serve warm.

4. Zucchini & Corn Fritters

Ingredients:

  • 2 cups grated zucchini (squeezed dry)
  • 1 cup corn kernels (fresh or frozen)
  • 1 egg (or flax egg)
  • ¼ cup flour
  • 2 tablespoons chopped parsley
  • Salt and pepper
  • Oil for frying

Instructions:

  1. In a bowl, mix zucchini, corn, egg, flour, parsley, salt, and pepper.
  2. Heat oil in a skillet over medium heat.
  3. Drop spoonfuls of batter into the pan. Flatten slightly.
  4. Cook for 3–4 minutes per side until golden and crispy.
  5. Drain on paper towels and serve with yogurt or dipping sauce.

5. Spaghetti Squash Stir-Fry

Ingredients:

  • 1 medium spaghetti squash
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 cup shredded carrots
  • 1 bell pepper, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • Optional: green onions, sesame seeds

Instructions:

  1. Preheat oven to 400°F (200°C). Halve squash and scoop out seeds. Roast cut side down for 35–40 minutes.
  2. Let cool, then scrape out strands with a fork.
  3. In a skillet, heat sesame oil. Sauté garlic, carrots, and peppers until soft.
  4. Add spaghetti squash, soy sauce, and rice vinegar. Toss to combine.
  5. Top with green onions or sesame seeds before serving.

6. Squash & Chickpea Curry

Ingredients:

  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 3 cups cubed butternut or delicata squash
  • 1 can chickpeas, drained
  • 1 can coconut milk
  • 1 cup spinach
  • Salt to taste

Instructions:

  1. Heat coconut oil in a pot. Sauté onion and garlic until fragrant.
  2. Stir in curry powder and cook for 1 minute.
  3. Add squash, chickpeas, and coconut milk. Bring to a boil, then simmer for 20 minutes.
  4. Stir in spinach and cook until wilted. Season with salt.
  5. Serve with rice or naan.

7. Grilled Summer Squash Tacos

Ingredients:

  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • Salt and pepper
  • Corn tortillas
  • Toppings: black beans, avocado, salsa

Instructions:

  1. Toss squash slices with olive oil, chili powder, cumin, salt, and pepper.
  2. Grill or sauté on high heat until charred and tender.
  3. Warm tortillas and fill with grilled squash and desired toppings.
  4. Serve with a squeeze of lime.

8. Winter Squash Mac & Cheese

Ingredients:

  • 2 cups cubed roasted butternut squash
  • 2 cups cooked macaroni
  • 1 cup milk (dairy or plant-based)
  • 1 cup shredded cheese (or vegan cheese)
  • 1 tablespoon butter or olive oil
  • Salt, pepper, and pinch of nutmeg

Instructions:

  1. Blend roasted squash with milk until smooth.
  2. In a saucepan, heat butter and add squash puree. Stir in cheese until melted.
  3. Season with salt, pepper, and nutmeg.
  4. Stir in cooked pasta and serve hot.

9. Zucchini Banana Bread

Ingredients:

  • 1 cup mashed banana (about 2 bananas)
  • 1 cup grated zucchini
  • 2 eggs
  • ⅓ cup oil or melted butter
  • ½ cup brown sugar
  • 1½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • Optional: chocolate chips or walnuts

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a loaf pan.
  2. Mix banana, zucchini, eggs, oil, and sugar in a bowl.
  3. In another bowl, whisk flour, baking soda, cinnamon, and salt.
  4. Combine wet and dry ingredients. Fold in chocolate chips or nuts.
  5. Pour into pan and bake for 50–60 minutes, until a toothpick comes out clean.

10. Butternut Squash Pancakes

Ingredients:

  • 1 cup mashed roasted butternut squash
  • 2 eggs
  • ½ cup milk (dairy or plant-based)
  • 1 cup flour
  • 1 tablespoon maple syrup
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • Pinch of salt

Instructions:

  1. In a bowl, whisk together squash, eggs, milk, and maple syrup.
  2. Add flour, baking powder, cinnamon, and salt. Stir until combined.
  3. Heat a nonstick pan and lightly grease.
  4. Pour batter in rounds and cook until bubbles form. Flip and cook another 2 minutes.
  5. Serve warm with maple syrup or nut butter.