649 squash recipes

Fried eggplant and yellow squash drizzled with taratour (Lebanese tahini-lemon sauce), served with pita wedges. A Middle Eastern appetizer with crispy, golden vegetables and creamy sauce.

Roasted acorn squash halves filled with honey-glazed figs, toasted almonds, and warm spices. Elegant fall side dish with cinnamon and nutmeg ready in an hour.

Acorn squash halves stuffed with chewy wild rice, chopped walnuts, and bright orange zest, baked until fork-tender. A low-calorie vegetarian main or side that screams fall.

This showy make-ahead buttercup squash recipe is impressively divine. Maple-infused cranberries top maple butter-flavored squash baked-on apple slices.

A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread.

Thick, warming butternut squash chili with kidney beans, plum tomatoes, red wine, and a hint of orange zest. Seasoned with cumin, chili powder, and allspice. A cozy vegetarian chili for fall and winter.

This new spin on the delicious squash is perfect for the Autumn season and just in time for Thanksgiving.

Butternut and acorn squash soup with Gruyere cheese and fresh apple slices. Pureed smooth with a roux-thickened broth, then finished with julienned squash for added texture.

Low-carb spaghetti squash lasagna layered with a garlic-basil tomato sauce, black olives, and melted mozzarella and Parmesan, baked right in the squash shells. Vegetarian comfort food without the pasta.

Whipped yam and acorn squash casserole with maple syrup, orange juice, cinnamon, and nutmeg. A naturally sweet holiday side dish with no butter or cream needed.

You can make this recipe in 10 minutes, and it contains a lot of vitamin A, very healthy and tasty.

Roasted acorn squash halves glazed with chutney and filled with a curried herb stuffing studded with dried fruit. Baked in apple juice and beef broth for deep, sweet-savory flavor. A stunning fall side dish.

Butternut squash and prawn soup with a homemade shellfish stock, white wine, rosemary, and a touch of Tabasco. Velvety, rich, and served with whole prawns on top.

This recipe reminds me a Japanese style soup because of kombu (kelp or seaweed). It's a nice change from my normal chicken broth and cream based squash soup. This one has a much cleaner taste, and really highlights the flavor of each ingredient.

Roasted acorn squash halves stuffed with savory ground beef, sweet-tart apples, plump raisins, and warm cinnamon, glazed with brown sugar and butter.

A creamy risotto that uses up any winter squash you may have on hand, perfect for a fall or winter filling side dish.