633 squash recipes

Vegan quinoa bake with red kuri squash, mushrooms, peppers, zucchini, and kale. Oven-steamed in a single dish with garlic and white wine. A hearty, protein-rich one-pan vegan dinner.

Butternut squash and apple bake with brown sugar, butter, and mace. A sweet, tender fall side dish for Thanksgiving or any autumn dinner.

Spaghetti squash stir-fry with mushrooms, zucchini, garlic, red pepper flakes, and sherry. A veggie-packed, low-fat stir-fry that turns squash strands into noodle-like gold.

Creamy parsnip chowder with butternut squash, bacon, and a cinnamon stick simmered in chicken broth. A velvety fall soup finished with heavy cream, nutmeg, and chives.

Fresh corn and summer squash sauteed in a cream sauce infused with whole cloves, coriander seeds, cinnamon, and jalapeno. A refined seasonal ragout with serious depth.

Golden-seared chicken breasts stuffed with tangy goat cheese under the skin, nestled on sauteed zucchini and yellow squash. A one-hour weeknight dinner that feels fancy.

Hazelnut squash ravioli filling made with roasted butternut squash, toasted hazelnuts, and garlic. A smooth, nutty vegan filling for homemade pasta that's rich without any cheese.

New Orleans shrimp and squash bisque with yellow squash, potatoes, and carrots pureed smooth, then finished with cooked shrimp, dill, and hot sauce. Creamy without any cream.

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

Golden squash and carrot bisque: yellow summer squash, carrots, and onion puréed smooth and enriched with evaporated milk. A vibrant, make-ahead chilled soup.

Spiced pumpkin or winter squash cake with a classic cooked caramel frosting. Four autumn spices, buttermilk tenderness, and a rich old-fashioned finish worth the candy thermometer.

Baked winter squash casserole with cranberries and nutmeg. A simple, low-fat, diabetic-friendly side dish with tart cranberry pops in every spoonful.

Butternut squash pasta sauce with melted Monterey Jack, vegetable broth, and sun-dried tomatoes tossed with ziti. A creamy, lighter fall pasta without heavy cream.

Vegan baked squash and yams layered with tomato sauce, soy milk, and chili garlic paste. A plant-based casserole with a sweet, savory, and spicy edge.

Garden squash and nasturtium butter pasta with tagliatelle, squash blossoms, and a compound butter made from fresh nasturtium flowers, shallots, thyme, and savory. A seasonal garden-to-table dish.

Healthy brown rice pilaf studded with grated butternut squash, fennel, and oregano. Low-fat winter side dish with warming cinnamon and white wine in every bite.