As the seasons change, our culinary cravings often shift to reflect the freshest flavors available. In Italy, where simplicity and elegance meet in the kitchen, one humble ingredient stands out as a star: the Italian squash, also known as zucchini or courgette. This versatile vegetable is the perfect canvas for a multitude of creative recipes, from comforting risottos to vibrant salads.
As we embark on this culinary journey through Italy’s seasons, we’ll explore 20 mouthwatering dishes that showcase the best of Italian squash cooking. From hearty stews and saucy pasta dishes to elegant frittatas and crispy flatbreads, each recipe highlights the versatility and flavor of this beloved ingredient.
In this article, we’ll dive into the world of Italian squash, sharing recipes that are sure to become instant favorites in your kitchen. Whether you’re a seasoned cook or just starting out, these 20 delicious Italian squash recipes will guide you through every season with confidence and joy.
Stuffed Italian Squash with Parmesan and Herbs
This autumnal side dish brings together the natural sweetness of roasted squash, the nutty flavor of Parmesan cheese, and a hint of fresh herbs. Perfect for a cozy fall evening or as a flavorful accompaniment to your favorite pasta dishes.
Ingredients:
– 2 medium-sized Italian squash (such as butternut or acorn)
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
– 1 tablespoon breadcrumbs (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together Parmesan cheese, garlic, olive oil, parsley, basil, salt, and pepper.
4. Stuff each squash half with the cheese mixture, filling to the brim.
5. Place the stuffed squash on a baking sheet lined with parchment paper.
6. Bake for 45-50 minutes or until the squash is tender and caramelized.
7. Sprinkle with breadcrumbs (if using) and serve warm.
Cooking Time: 45-50 minutes
Creamy Italian Squash Risotto
This recipe combines the flavors of Italy with the comfort of a creamy risotto, featuring roasted squash and Parmesan cheese. Perfect for a cozy dinner party or a quick weeknight meal.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the squash for 45 minutes, or until tender.
2. In a large skillet, sauté onion and garlic in olive oil until translucent.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. If using wine, add it to the skillet and stir until absorbed.
5. Gradually add warmed broth, stirring continuously, and cook for 20-25 minutes or until rice is creamy.
6. Stir in roasted squash, butter, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: approximately 45 minutes
Roasted Italian Squash with Garlic and Olive Oil
Roasted Italian Squash with Garlic and Olive Oil Recipe
A simple yet flavorful side dish that brings out the natural sweetness of squash, this recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium-sized Italian squash (about 1 pound each)
– 4 cloves of garlic, peeled and minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash cut-side up on a baking sheet lined with parchment paper.
4. Drizzle the olive oil over the squash, then sprinkle the minced garlic evenly between the two halves.
5. Season with salt and pepper to taste.
6. Roast in the preheated oven for 30-40 minutes, or until the squash is tender and caramelized.
Cooking Time: 30-40 minutes
Italian Squash and Tomato Pasta
A flavorful and nutritious pasta dish that combines roasted squash and tomatoes with garlic, herbs, and creamy mozzarella cheese.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli)
– 1 medium butternut squash (about 2 lbs.), peeled and cubed
– 2 large tomatoes, cored and halved
– 3 cloves garlic, minced
– 2 tbsp. olive oil
– 2 tbsp. chopped fresh parsley
– Salt and pepper, to taste
– 8 oz. mozzarella cheese, shredded
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss squash cubes with 1 tbsp. olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. Cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
4. In a large skillet, heat remaining 1 tbsp. olive oil over medium-high heat. Add garlic and cook for 1 minute.
5. Add halved tomatoes to the skillet and cook for an additional 2-3 minutes, or until they release their juices.
6. Combine roasted squash, cooked pasta, tomato mixture, and mozzarella cheese in a large serving bowl.
7. Season with salt, pepper, and chopped parsley.
Cooking Time: Approximately 30-40 minutes
Grilled Italian Squash with Lemon and Thyme
Savor the flavors of Italy with this simple yet impressive side dish, perfect for warm weather gatherings or everyday meals.
Ingredients:
– 2 medium-sized squash (such as zucchini or yellow crookneck), sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 lemons, juiced (about 2 tablespoons)
– 2 sprigs fresh thyme, chopped
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, lemon juice, and chopped thyme.
3. Add squash slices to the bowl and toss to coat evenly with the marinade.
4. Season with salt and pepper as needed.
5. Grill squash for 3-4 minutes per side, or until tender and slightly charred.
6. Serve warm, garnished with additional thyme if desired.
Cooking Time: Approximately 12-16 minutes
Italian Squash and Ricotta Stuffed Shells
This recipe combines the comfort of stuffed shells with the sweetness of roasted squash and the creaminess of ricotta cheese, making it a unique and delicious twist on a classic.
Ingredients:
– 12 jumbo pasta shells
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash in a single layer on a baking sheet with olive oil and salt until tender, about 45 minutes.
3. Cook pasta shells according to package instructions. Drain and set aside.
4. In a bowl, combine roasted squash, ricotta cheese, Parmesan cheese, and beaten egg. Season with salt and pepper.
5. Stuff each cooked shell with the squash-ricotta mixture. Place in a baking dish and cover with marinara sauce.
6. Bake for 25-30 minutes or until shells are heated through and top is bubbly.
7. Garnish with chopped parsley, if desired.
Cooking Time: 55-60 minutes
Baked Italian Squash with Mozzarella and Basil
A delicious and flavorful side dish that’s perfect for any occasion. This recipe combines the sweetness of squash with the creaminess of mozzarella and the brightness of basil.
Ingredients:
– 2 medium-sized yellow squash, peeled and seeded
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss squash with olive oil, garlic, salt, and pepper until well coated.
3. Transfer the squash mixture to a baking dish and bake for 30 minutes.
4. Remove from the oven and top each squash half with mozzarella cheese and basil leaves.
5. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Italian Squash and Sausage Soup
This comforting soup is a perfect blend of autumnal flavors, featuring sweet butternut squash, savory sausage, and aromatic herbs. It’s a great way to warm up on a chilly day.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 lb Italian sausage, casings removed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp dried sage
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large pot, cook sausage over medium-high heat, breaking up with a spoon as it cooks, until browned.
4. Add onion, garlic, and roasted squash to the pot. Cook until onion is translucent.
5. Stir in diced tomatoes, chicken broth, and sage. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until soup has thickened slightly.
6. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Sauteed Italian Squash with Cherry Tomatoes
Savor the flavors of Italy with this simple and delicious recipe, perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 medium-sized yellow squash (about 1 lb)
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the sliced onion and cook until translucent, about 5 minutes.
5. Add the minced garlic and cook for an additional minute.
6. Add the halved cherry tomatoes and cook until they start to release their juices, about 3-4 minutes.
7. Place the squash halves on a baking sheet lined with parchment paper.
8. Brush the squash with the sautéed mixture from the skillet, then season with salt and pepper.
9. Roast in the preheated oven for 20-25 minutes, or until the squash is tender.
Cooking Time: 35-40 minutes
Italian Squash and Potato Gnocchi
This recipe combines the comforting warmth of potato gnocchi with the sweetness of roasted squash, resulting in a unique and flavorful dish that’s perfect for a cozy dinner.
Ingredients:
– 2 medium-sized potatoes, peeled and chopped
– 1 small butternut squash, peeled and cubed
– 1/4 cup all-purpose flour
– 1 egg
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the squash cubes on a baking sheet lined with parchment paper for 30 minutes, or until tender.
3. Boil the potatoes until tender, then drain and mash.
4. Combine the mashed potatoes, roasted squash, flour, and egg in a mixing bowl. Season with salt to taste.
5. Knead the mixture until it forms a dough. Divide into small pieces and roll into gnocchi shapes.
6. Cook the gnocchi in boiling water for 3-5 minutes, or until they float to the surface.
7. Serve warm with your favorite sauce and garnish with chopped parsley, if desired.
Cooking Time: 45 minutes
Italian Squash Frittata with Goat Cheese
A twist on the classic Italian frittata, this recipe combines roasted squash and tangy goat cheese for a delicious breakfast or brunch dish.
Ingredients:
– 2 medium-sized butternut squash, peeled and cubed
– 1/4 cup goat cheese, crumbled
– 6 eggs
– Salt and pepper to taste
– 1 tablespoon olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large bowl, whisk together eggs and a pinch of salt.
4. Add roasted squash, crumbled goat cheese, and chopped parsley (if using) to the egg mixture. Mix well.
5. Pour mixture into a greased 9-inch pie plate or skillet.
6. Bake for 35-40 minutes or until the edges are golden brown and the center is set.
Cooking Time: 45-50 minutes
Parmesan-Crusted Italian Squash Fries
Elevate your snack game with this unique and flavorful twist on traditional fries. Sweet Italian squash is transformed into crispy, cheesy goodness with a simple Parmesan crust.
Ingredients:
– 2 medium-sized Italian squash (such as zucchini or yellow crookneck), sliced into fry shapes
– 1 cup all-purpose flour
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for frying
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a shallow dish, mix together flour, Parmesan cheese, and breadcrumbs.
3. Dip each squash fry into the beaten egg, then coat in the Parmesan mixture, pressing gently to adhere.
4. Place coated squash fries on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 20-25 minutes or until crispy and golden brown.
Cooking Time: 20-25 minutes
Italian Squash and Spinach Lasagna
A classic Italian dish with a twist! This recipe combines the flavors of roasted squash, wilted spinach, and creamy ricotta cheese between layers of pasta.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups fresh spinach leaves
– 12 lasagna noodles
– 2 cups ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash in the oven until tender, about 45 minutes.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. In a skillet, wilt the spinach with a pinch of salt and pepper. Set aside.
5. In a mixing bowl, combine ricotta cheese, egg, mozzarella cheese, and Parmesan cheese. Mix well.
6. Grease a 9×13-inch baking dish with olive oil.
7. Begin layering: squash, noodles, spinach, and ricotta mixture. Repeat until all ingredients are used, ending with a layer of ricotta on top.
8. Cover the dish with aluminum foil and bake for 30 minutes.
9. Remove foil and continue baking for an additional 10-15 minutes or until golden brown.
Cooking Time: 45 minutes
Slow-Cooked Italian Squash with Rosemary
This hearty dish is a perfect blend of flavors and textures, where tender squash meets the earthy aroma of rosemary. This slow-cooked recipe is ideal for a cozy evening or as a side dish for any occasion.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 3 tbsp olive oil
– 4 sprigs of fresh rosemary, chopped
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat the slow cooker to low.
2. In a large bowl, toss the squash cubes with olive oil, rosemary, onion, and garlic until well coated.
3. Transfer the mixture to the slow cooker and season with salt and pepper to taste.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Check the squash for tenderness; if needed, add an extra hour of cooking time.
6. Serve warm, topped with grated Parmesan cheese (optional).
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Italian Squash and White Bean Stew
Italian Squash and White Bean Stew Recipe
Summary: This hearty stew combines the flavors of Italy with the sweetness of squash, perfectly balanced by creamy white beans.
Ingredients:
• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 can (28 oz) crushed tomatoes
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss squash cubes with 1 tsp olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large pot, sauté onion, garlic, carrot, and celery in remaining 1 tbsp olive oil over medium heat until softened, about 5 minutes.
4. Add roasted squash, cannellini beans, crushed tomatoes, salt, and pepper to the pot. Stir well.
5. Simmer the stew for 20-25 minutes or until flavors have melded together. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 1 hour and 15 minutes
Pan-Fried Italian Squash with Garlic Butter
A delicious and flavorful side dish that’s perfect for any occasion. This recipe is a twist on traditional squash, adding the richness of garlic butter to elevate its natural sweetness.
Ingredients:
– 1 medium-sized Italian squash (such as acorn or butternut), peeled and sliced into 1/4-inch thick rounds
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat a large skillet over medium-high heat.
2. In a small bowl, mix together the softened butter and minced garlic.
3. Add the squash slices to the skillet in a single layer, leaving some space between each piece.
4. Drizzle the garlic butter mixture evenly over the squash.
5. Cook for 3-4 minutes on each side, or until the squash is tender and caramelized.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley if desired.
Cooking Time: 12-15 minutes
Italian Squash and Mushroom Risotto
Italian Squash and Mushroom Risotto: A flavorful and comforting rice dish that combines the sweetness of butternut squash with the earthiness of mushrooms, all wrapped up in a creamy Arborio rice base.
Ingredients:
– 1 small butternut squash (about 2 lbs), peeled and cubed
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– Salt and pepper to taste
– Grated Parmesan cheese, for serving
Instructions:
1. Heat the chicken broth in a separate pot.
2. In a large skillet, sauté the onion and garlic until softened. Add the mushrooms and cook until tender.
3. Add the butternut squash and Arborio rice to the skillet. Cook for 1-2 minutes, stirring constantly.
4. Add the white wine (if using) and chicken broth, one cup at a time, stirring and cooking until the liquid is absorbed before adding more.
5. Serve hot, topped with grated Parmesan cheese.
Cooking Time: Approximately 30-40 minutes
Italian Squash and Pesto Flatbread
This flavorful flatbread combines roasted Italian squash with creamy pesto, perfect as an appetizer or side dish for your next gathering.
Ingredients:
– 1 medium Italian squash (such as butternut or acorn), peeled and cubed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup pesto
– 1 tablespoon honey
– Salt and pepper to taste
– 1 pre-made pizza crust or flatbread dough
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a small bowl, mix pesto and honey.
4. Roll out pizza crust or dough to desired thickness. Spread pesto mixture evenly over the crust.
5. Arrange roasted squash on top of the pesto.
6. Season with salt and pepper to taste.
7. Bake for an additional 10-12 minutes, or until crust is golden brown.
Cooking Time: 35-40 minutes
Italian Squash and Chickpea Salad
This hearty salad combines roasted butternut squash with chickpeas, garlic, and herbs for a flavorful and nutritious meal.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 1 can of chickpeas (15 oz), drained and rinsed
– 3 cloves of garlic, minced
– 1/4 cup of chopped fresh parsley
– 1/4 cup of chopped fresh basil
– 2 tbsp of olive oil
– Salt and pepper to taste
– 2 tbsp of red wine vinegar
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Roast the squash for 45-50 minutes, or until tender and caramelized.
4. In a large bowl, combine the roasted squash, chickpeas, garlic, parsley, basil, olive oil, salt, and pepper.
5. Drizzle the red wine vinegar over the salad and toss to coat.
6. Serve warm or at room temperature.
Cooking Time: 50 minutes
Spicy Italian Squash and Sausage Pasta
This hearty pasta dish combines the flavors of Italy with a spicy kick, featuring roasted squash, sweet Italian sausage, and tangy tomato sauce.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 12 oz Italian sweet sausage, casings removed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried oregano
– 1/4 tsp red pepper flakes
– Salt and black pepper, to taste
– 8 oz pasta of your choice (e.g., penne or rigatoni)
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tbsp olive oil, salt, and black pepper on a baking sheet. Roast for 30 minutes, stirring occasionally.
3. Cook sausage in a large skillet over medium-high heat, breaking up with spoon, until browned, about 5-7 minutes.
4. Add onion, garlic, crushed tomatoes, oregano, red pepper flakes, salt, and black pepper to the skillet. Simmer for 15 minutes, stirring occasionally.
5. Cook pasta according to package instructions. Combine roasted squash and sausage sauce with cooked pasta. Top with Parmesan cheese, if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in the flavors of Italy with these 20 delicious squash recipes, perfect for every season. From hearty soups and risottos to stuffed shells and lasagnas, there’s something for everyone. Try your hand at Roasted Italian Squash with Garlic and Olive Oil, or go for a creamy risotto made with sautéed squash and cherry tomatoes. If you’re in the mood for something lighter, opt for Grilled Italian Squash with Lemon and Thyme or Sauteed Italian Squash with Goat Cheese. These recipes are sure to become new favorites!
