20 Delicious Italian Squash Recipes for Every Season

Versatile, vibrant, and wonderfully delicious—Italian squash is a true kitchen hero that shines in every season. Whether you’re craving quick weeknight dinners, cozy comfort food, or fresh summer favorites, these recipes bring Italy’s rustic charm right to your table. Get ready to fall in love with squash all over again as we explore 20 mouthwatering dishes that are sure to inspire your next meal!

Stuffed Italian Squash with Parmesan and Herbs

Squash season always brings me back to this simple yet impressive dish. Stuffed Italian squash makes for a beautiful centerpiece that’s surprisingly easy to prepare. The combination of fresh herbs and parmesan creates a comforting aroma that fills your kitchen.

Ingredients

– 4 medium Italian squash, halved lengthwise (I look for ones with flat bottoms so they don’t tip)
– 2 cups breadcrumbs (panko gives the best crunch in my opinion)
– 1 cup grated parmesan cheese (freshly grated melts better than pre-shredded)
– 1/4 cup extra virgin olive oil (my go-to for roasting vegetables)
– 2 tbsp chopped fresh parsley (triple the amount if using dried)
– 1 tbsp chopped fresh oregano
– 2 cloves garlic, minced (I always add an extra clove because why not?)
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. Use a spoon to scoop out the seeds and flesh from each squash half, leaving 1/4-inch thick shells.
3. Chop the scooped squash flesh finely and set aside.
4. In a medium bowl, combine breadcrumbs, parmesan, parsley, oregano, garlic, salt, and pepper.
5. Add the chopped squash flesh to the breadcrumb mixture and toss to combine.
6. Drizzle olive oil over the mixture and stir until everything is evenly coated.
7. Divide the stuffing mixture evenly among the squash halves, pressing it down gently.
8. Arrange the stuffed squash on a baking sheet lined with parchment paper.
9. Bake for 25-30 minutes until the squash is tender when pierced with a fork.
10. Switch your oven to broil and cook for 2-3 minutes until the tops are golden brown and crispy.
Tip: Don’t overcrowd the baking sheet—air circulation ensures even browning.
Tip: Let the squash rest for 5 minutes before serving—they’ll be easier to handle.
Tip: Check the squash at 20 minutes—oven temperatures can vary significantly.
Ultimate comfort food emerges from this simple preparation. The tender squash gives way to a crispy, herbaceous filling that’s perfectly balanced. Serve these alongside grilled chicken or slice them into rounds for an elegant appetizer that always impresses guests.

Creamy Italian Squash Risotto

Getting creamy risotto right can be tricky, but this squash version simplifies everything. Golden squash adds natural sweetness while creating that signature velvety texture. You’ll have restaurant-quality results in under 30 minutes.

Ingredients

– 2 cups Arborio rice (the short grains release starch better)
– 1 medium butternut squash, peeled and cubed (about 3 cups – I like smaller pieces for faster cooking)
– 1 medium yellow onion, finely diced (white works too, but yellow adds sweetness)
– 4 cups chicken broth, kept warm (homemade if you have it, but boxed works fine)
– 1/2 cup dry white wine (I prefer Sauvignon Blanc for its acidity)
– 1/2 cup grated Parmesan cheese, plus extra for serving (freshly grated melts smoother)
– 3 tbsp unsalted butter, divided (cold butter at the end creates the creamiest finish)
– 2 tbsp extra virgin olive oil (my go-to for better flavor)
– 2 cloves garlic, minced (fresh only – the pre-minced stuff lacks punch)
– 1 tsp fresh thyme leaves (dried works in a pinch, but fresh is worth it)
– Salt and freshly ground black pepper

Instructions

1. Heat chicken broth in a separate saucepan until simmering, then reduce to low heat.
2. Heat olive oil in a large Dutch oven over medium heat until shimmering.
3. Add diced onion and cook for 4-5 minutes until translucent, stirring frequently.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Add Arborio rice and toast for 2 minutes, stirring constantly until grains turn slightly translucent around edges.
6. Pour in white wine and cook until completely absorbed, about 2 minutes.
7. Add cubed squash and thyme leaves, stirring to combine.
8. Add 1 cup warm broth and cook, stirring constantly, until liquid is nearly absorbed.
9. Continue adding broth 1/2 cup at a time, stirring constantly and waiting until each addition is absorbed before adding more.
10. Cook for 18-20 minutes total until rice is al dente and squash is tender.
11. Remove from heat and stir in 2 tablespoons cold butter until melted.
12. Stir in Parmesan cheese until fully incorporated.
13. Season with salt and pepper to taste.
14. Let rest for 2 minutes before serving.
Just spoon it into bowls immediately – the risotto continues to thicken as it sits. That creamy texture comes from the starch released during constant stirring, while the squash practically melts into the background. Try topping with crispy pancetta or toasted pine nuts for contrasting crunch.

Roasted Italian Squash with Garlic and Olive Oil

Anytime I spot Italian squash at the market, I grab it immediately. This simple roasting method brings out its natural sweetness. You’ll have a vibrant side dish ready in under 30 minutes.

Ingredients

• 2 pounds Italian squash, sliced into 1/2-inch rounds – I look for firm, glossy squash without soft spots
• 3 tablespoons extra virgin olive oil – my go-to for roasting vegetables
• 4 garlic cloves, minced – fresh garlic makes all the difference here
• 1 teaspoon kosher salt – I prefer this over table salt for better distribution
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon fresh parsley, chopped – I always add this at the end for brightness

Instructions

1. Preheat your oven to 425°F – a hot oven ensures proper caramelization.
2. Wash and dry 2 pounds of Italian squash thoroughly.
3. Slice the squash into uniform 1/2-inch rounds.
4. Place squash rounds in a large mixing bowl.
5. Add 3 tablespoons of extra virgin olive oil to the bowl.
6. Add 4 minced garlic cloves to the bowl.
7. Sprinkle 1 teaspoon of kosher salt over the squash.
8. Add 1/2 teaspoon of freshly ground black pepper.
9. Toss everything together until evenly coated – this ensures every piece gets seasoned.
10. Spread the squash in a single layer on a baking sheet.
11. Roast at 425°F for 20-25 minutes until edges are golden brown.
12. Check at 15 minutes and rotate the pan for even cooking.
13. Remove from oven when squash is tender but still holds its shape.
14. Sprinkle 1 tablespoon of fresh chopped parsley over the hot squash.

Expect tender-crisp squash with beautifully caramelized edges and intense garlic fragrance. The olive oil creates a light glaze that clings to each piece perfectly. Try serving it over creamy polenta or alongside grilled chicken for a complete meal.

Italian Squash and Tomato Pasta

Just when you need a quick, satisfying meal, this pasta delivers. Juicy tomatoes and tender squash come together in minutes. Perfect for busy weeknights when time is tight.

Ingredients

– 8 oz pasta (I always use rigatoni for its sauce-catching ridges)
– 2 medium yellow squash, sliced into ¼-inch rounds (summer squash works beautifully here)
– 1 pint cherry tomatoes, halved (the sweet burst they provide is essential)
– 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– ½ tsp red pepper flakes (adjust based on your heat preference)
– ½ cup grated Parmesan cheese (I prefer freshly grated for better melting)
– ¼ cup fresh basil leaves, torn (don’t skip the fresh basil at the end)
– Salt and black pepper to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add sliced squash and cook for 4-5 minutes until lightly browned and slightly tender.
5. Add cherry tomatoes and cook for another 3-4 minutes until they begin to burst and release juices.
6. Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant (don’t let garlic burn).
7. Drain cooked pasta, reserving ½ cup of pasta water.
8. Add drained pasta directly to the skillet with vegetables.
9. Pour in ¼ cup of reserved pasta water and toss everything together.
10. Sprinkle Parmesan cheese over the pasta and toss until cheese melts into a creamy sauce.
11. Remove from heat and stir in torn basil leaves.
12. Season with salt and black pepper, tossing to combine evenly.
Kind of magical how the squash stays firm-tender while the tomatoes collapse into saucy sweetness. The Parmesan creates a light creaminess without heavy sauce. Serve immediately with extra basil scattered over top for maximum freshness.

Grilled Italian Squash with Lemon and Thyme

Fresh summer squash gets a Mediterranean makeover with bright lemon and earthy thyme. Fire up the grill for this simple side that transforms humble vegetables into something special. It’s my go-to when I need a quick, impressive dish for cookouts.

Ingredients

– 2 medium Italian squash, sliced lengthwise into ½-inch planks (I look for firm, glossy skins)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 tablespoon fresh lemon juice (bottled works in a pinch, but fresh is brighter)
– 1 teaspoon fresh thyme leaves (strip them from woody stems)
– ½ teaspoon kosher salt (I prefer its clean crunch)
– ¼ teaspoon black pepper, freshly ground

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a large bowl, whisk together olive oil, lemon juice, thyme, salt, and pepper.
3. Add squash planks to the bowl and toss until evenly coated.
4. Place squash directly on grill grates in a single layer.
5. Grill for 4 minutes without moving to develop char marks.
6. Flip squash using tongs and grill for another 3–4 minutes.
7. Check for tenderness by piercing with a fork—it should slide in easily.
8. Transfer grilled squash to a serving platter.

Delightfully tender with crisp-edged char, this squash balances earthy thyme and zesty lemon. Serve it warm alongside grilled chicken or flake over a grain bowl for extra texture. Leftovers shine cold in salads the next day.

Italian Squash and Ricotta Stuffed Shells

Nothing beats cozy pasta nights, especially when jumbo shells are involved. Now imagine them stuffed with creamy ricotta and tender squash—pure comfort food magic that feels fancy but comes together surprisingly easily.

Ingredients

– 12 oz jumbo pasta shells (I always grab an extra handful in case some tear during boiling)
– 2 cups whole milk ricotta cheese (full-fat gives the creamiest texture)
– 1½ cups roasted butternut squash, mashed (roasting caramelizes the squash beautifully)
– 1 large egg, at room temperature (this helps the filling bind without curdling)
– ½ cup grated Parmesan cheese (I use the good stuff from the cheese counter)
– ¼ cup fresh basil, finely chopped (fresh makes all the difference here)
– 2 cloves garlic, minced (because more garlic is always better)
– 3 cups marinara sauce (my homemade batch is perfect for this)
– 1 cup shredded mozzarella cheese (for that golden, bubbly top)
– 2 tbsp extra virgin olive oil (my go-to for roasting and drizzling)
– 1 tsp kosher salt (it dissolves better than table salt)
– ½ tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add jumbo shells and cook for 9 minutes until al dente.
4. Drain shells immediately and rinse with cool water to stop cooking.
5. In a mixing bowl, combine ricotta, mashed squash, egg, Parmesan, basil, garlic, salt, and pepper.
6. Mix filling until fully incorporated but don’t overwork it.
7. Spread 1 cup marinara sauce evenly across the bottom of a 9×13 baking dish.
8. Carefully fill each shell with about 2 tablespoons of ricotta-squash mixture using a small spoon.
9. Arrange stuffed shells in a single layer over the sauce in the baking dish.
10. Pour remaining 2 cups marinara sauce over the stuffed shells.
11. Sprinkle shredded mozzarella evenly over the top.
12. Cover dish tightly with aluminum foil.
13. Bake covered at 375°F for 25 minutes.
14. Remove foil and bake uncovered for 10 more minutes until cheese is golden and bubbly.
15. Let rest for 5 minutes before serving to allow filling to set.

Melted mozzarella forms a gorgeous golden crust over tender pasta shells that give way to the creamy, slightly sweet squash filling. The ricotta stays remarkably light against the rich marinara base, creating perfect balance in every bite. For a restaurant-worthy presentation, garnish with extra fresh basil and serve alongside garlic bread to soak up every last bit of sauce.

Baked Italian Squash with Mozzarella and Basil

Mouthwatering Italian squash becomes the star of this simple baked dish. My family requests this weekly during squash season. You’ll love how the mozzarella melts into golden perfection.

Ingredients

– 2 medium yellow squash, sliced ¼-inch thick (I look for firm, vibrant squash)
– 1 cup shredded whole milk mozzarella (the fresh-grated kind melts so much better)
– ¼ cup fresh basil leaves, chopped (don’t substitute dried—the fresh herb makes all the difference)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tsp garlic powder
– ½ tsp salt
– ¼ tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. Slice both yellow squash into ¼-inch thick rounds.
3. Toss squash slices with olive oil in a large bowl until evenly coated.
4. Arrange squash slices in a single layer on a baking sheet.
5. Sprinkle garlic powder evenly over the squash.
6. Season with salt and black pepper.
7. Bake at 400°F for 15 minutes until squash begins to soften.
8. Remove baking sheet from oven using oven mitts.
9. Sprinkle shredded mozzarella evenly over the squash.
10. Return to oven and bake for 8 more minutes until cheese is bubbly and golden.
11. Remove from oven and let rest for 2 minutes.
12. Sprinkle chopped fresh basil over the top.

Zesty baked squash emerges tender yet firm, with creamy mozzarella creating pockets of richness. The basil adds a fresh counterpoint to the savory garlic notes. Serve it alongside grilled chicken or spoon it over crusty bread for a satisfying vegetarian meal.

Italian Squash and Sausage Soup

Mmm, nothing beats a hearty Italian squash and sausage soup on a crisp fall day. This one-pot wonder comes together quickly with minimal cleanup. I love how the sweet squash balances the savory sausage perfectly.

Ingredients

– 1 lb Italian sausage (I prefer mild for family-friendly meals)
– 1 large yellow onion, diced (sweet varieties work best here)
– 3 cloves garlic, minced (fresh is always worth the extra minute)
– 2 medium yellow squash, chopped into ½-inch pieces
– 2 medium zucchini, chopped into ½-inch pieces
– 6 cups chicken broth (homemade if you have it)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano (crush between your fingers to release more flavor)
– ½ tsp red pepper flakes (adjust based on your heat preference)
– 2 tbsp olive oil (extra virgin is my go-to for better flavor)
– Salt and black pepper to taste
– Fresh basil for garnish (don’t skip this – it makes all the difference)

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Remove Italian sausage from casings and add to the hot oil.
3. Cook sausage for 5-7 minutes, breaking it into small chunks with a wooden spoon until browned.
4. Transfer cooked sausage to a plate using a slotted spoon, leaving drippings in the pot.
5. Add diced onion to the same pot and cook for 4 minutes until translucent.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Add chopped yellow squash and zucchini to the pot.
8. Cook vegetables for 5 minutes, stirring occasionally until slightly softened.
9. Pour in 6 cups chicken broth and the entire can of undrained diced tomatoes.
10. Add 1 teaspoon dried oregano and ½ teaspoon red pepper flakes.
11. Return cooked sausage to the pot and bring to a boil.
12. Reduce heat to low, cover, and simmer for 20 minutes until squash is tender.
13. Season with salt and black pepper, starting with 1 teaspoon salt and ½ teaspoon pepper.
14. Ladle soup into bowls and garnish with fresh basil leaves.

Looks incredible with that vibrant mix of colors peeking through the rich broth. Ladle it over crusty bread for a heartier meal, or serve alongside a simple green salad. The squash becomes wonderfully tender while still holding its shape, creating a satisfying texture in every spoonful.

Sauteed Italian Squash with Cherry Tomatoes

You’ve probably got summer squash sitting in your fridge right now. Yellow squash and zucchini become tender and sweet when sautéed quickly. This 15-minute side pairs beautifully with grilled chicken or pasta.

Ingredients

– 2 medium yellow squash, sliced into ¼-inch rounds (I like them thin for faster cooking)
– 1 medium zucchini, sliced into ¼-inch rounds
– 1 pint cherry tomatoes, halved (they burst and create a light sauce)
– 3 cloves garlic, minced (fresh is key—no jarred stuff here)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 tsp dried oregano
– ½ tsp red pepper flakes (optional, but adds a nice kick)
– Salt and black pepper to taste
– 2 tbsp fresh basil, chopped (don’t skip the fresh basil at the end)

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add sliced yellow squash and zucchini in a single layer—work in batches if needed to avoid steaming.
3. Cook squash for 4–5 minutes, stirring once, until lightly browned on both sides.
4. Push squash to the edges of the skillet, creating space in the center.
5. Add minced garlic to the center and cook for 30 seconds until fragrant—don’t let it burn.
6. Toss in halved cherry tomatoes and sprinkle with 1 tsp dried oregano and ½ tsp red pepper flakes.
7. Cook for 3–4 minutes, gently pressing tomatoes until they start to burst and release juices.
8. Season generously with salt and black pepper, then stir everything together.
9. Remove skillet from heat and stir in 2 tbsp fresh basil.
10. Let rest for 1 minute before serving to allow flavors to meld.

Melt-in-your-mouth squash contrasts with juicy tomato bursts in this vibrant side. The garlic and basil add freshness that brightens up any meal. Try it over creamy polenta or alongside crusty bread to soak up the juices.

Italian Squash and Potato Gnocchi

Squash and potato gnocchi bring rustic Italian comfort to your table with minimal fuss. This version skips the rolling for a quicker, equally satisfying result. You’ll have pillowy dumplings ready in about 30 minutes.

Ingredients

– 1 pound russet potatoes, baked and peeled (I always bake extra for quick meals)
– 1 cup roasted butternut squash puree (canned works, but homemade has better flavor)
– 1 large egg, lightly beaten (room temperature eggs incorporate more smoothly)
– 2 cups all-purpose flour, plus extra for dusting
– 1 teaspoon fine sea salt (I prefer this over table salt for even distribution)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 4 tablespoons unsalted butter
– Fresh sage leaves (about 8-10, picked from my window herb garden)
– 1/4 cup grated Parmesan cheese

Instructions

1. Rice the baked potatoes and squash puree into a large bowl using a potato ricer.
2. Add the beaten egg and salt, mixing gently with a fork until just combined.
3. Gradually sprinkle in 1 3/4 cups flour, folding with a spatula until a shaggy dough forms.
4. Turn the dough onto a floured surface and knead for 2 minutes, adding remaining flour only if sticky.
5. Divide the dough into 4 equal portions and roll each into a 3/4-inch thick rope.
6. Cut each rope into 1-inch pieces using a floured bench scraper.
7. Bring a large pot of salted water to a rolling boil over high heat.
8. Drop gnocchi in batches, cooking for 2-3 minutes until they float to the surface.
9. Remove floating gnocchi with a slotted spoon and transfer to a baking sheet.
10. Heat olive oil and butter in a large skillet over medium heat until butter foams.
11. Add sage leaves and cook for 1 minute until crisp and fragrant.
12. Add cooked gnocchi to the skillet and toss for 2-3 minutes until lightly golden.
13. Sprinkle with Parmesan cheese and serve immediately.

Crisp sage and browned butter elevate these tender gnocchi beyond basic pasta night. The squash adds subtle sweetness that balances the savory Parmesan beautifully. Try topping with toasted walnuts or serving alongside roasted chicken for a complete meal.

Italian Squash Frittata with Goat Cheese

Keeping weeknight dinners interesting can be a challenge, but this Italian squash frittata with goat cheese is my reliable solution. It transforms simple ingredients into a satisfying meal in under 30 minutes. Kitchen confidence comes from mastering this versatile dish that works for breakfast, lunch, or dinner.

Ingredients

– 8 large eggs, I prefer room temperature eggs here for better volume
– 2 tablespoons extra virgin olive oil, my go-to for its fruity flavor
– 1 medium yellow squash, thinly sliced into half-moons
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 4 ounces goat cheese, crumbled
– 1/4 cup whole milk
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 tablespoon fresh basil, chopped

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat for 1 minute.
3. Add diced onion and cook for 3 minutes until translucent.
4. Add sliced squash and cook for 5 minutes until slightly softened.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Tip: Don’t overcrowd the pan—this ensures proper browning.
7. Whisk eggs, milk, salt, and pepper in a medium bowl until fully combined.
8. Pour egg mixture evenly over vegetables in the skillet.
9. Sprinkle crumbled goat cheese across the surface.
10. Cook undisturbed on stovetop for 4 minutes until edges set.
11. Transfer skillet to preheated oven and bake for 12 minutes.
12. Tip: The frittata is done when the center no longer jiggles.
13. Remove from oven and let rest for 3 minutes before slicing.
14. Tip: Run a spatula around the edges for clean removal.
15. Garnish with fresh basil before serving.

Outstanding texture comes from the creamy goat cheese melting into fluffy eggs. The squash adds subtle sweetness that balances the savory notes perfectly. Serve warm slices with a simple arugula salad for a complete meal that feels both rustic and refined.

Parmesan-Crusted Italian Squash Fries

You’ve probably tried zucchini fries, but Parmesan-crusted Italian squash fries are a game-changer. They’re crisp, savory, and way more flavorful than your average fry. Let’s get straight to it.

Ingredients

– 2 medium Italian squash, sliced into ¼-inch sticks—I find thinner cuts crisp up better
– ½ cup grated Parmesan cheese, freshly grated melts more evenly
– ½ cup panko breadcrumbs for extra crunch
– 1 large egg, lightly beaten—room temp helps it coat smoothly
– 2 tbsp extra virgin olive oil, my go-to for roasting
– ½ tsp garlic powder for a savory kick
– ¼ tsp black pepper, freshly ground if you have it
– ¼ tsp salt, I use fine sea salt for even distribution

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Slice the Italian squash into uniform ¼-inch sticks to ensure even cooking.
3. In a shallow bowl, combine the Parmesan, panko, garlic powder, salt, and pepper—mix well with a fork.
4. Dip each squash stick into the beaten egg, letting excess drip off to avoid a soggy coating.
5. Press the egg-coated squash firmly into the Parmesan-panko mixture, ensuring all sides are covered for maximum crispiness.
6. Arrange the coated squash in a single layer on the baking sheet, leaving space between each piece so they crisp up instead of steam.
7. Drizzle the olive oil evenly over the fries—I like to use a pastry brush for light, uniform coverage.
8. Bake for 18–20 minutes, flipping halfway through, until golden brown and crisp at the edges.
9. Remove from the oven and let cool for 2–3 minutes on the sheet—this helps the coating set.
The fries come out with a satisfying crunch and a nutty, cheesy flavor that pairs perfectly with marinara or a cool aioli. Serve them alongside grilled chicken or as a standout snack—they’re so good, you might skip the main dish.

Italian Squash and Spinach Lasagna

Whip up this comforting Italian squash and spinach lasagna when you need a satisfying meatless meal that doesn’t skimp on flavor. Yellow squash brings subtle sweetness while spinach adds earthy depth to the creamy ricotta layers. This dish comes together beautifully for weeknight dinners or casual gatherings with friends.

Ingredients

– 9 no-boil lasagna noodles (I find Barilla works perfectly every time)
– 2 medium yellow squash, thinly sliced (about 3 cups total)
– 5 oz fresh spinach leaves (baby spinach has the best texture)
– 15 oz whole milk ricotta cheese (full-fat gives the creamiest results)
– 2 cups shredded mozzarella cheese, divided
– 1/2 cup grated Parmesan cheese
– 1 large egg, lightly beaten (room temperature helps it incorporate smoothly)
– 24 oz jarred marinara sauce (Rao’s is my go-to for rich flavor)
– 2 tbsp extra virgin olive oil (the good stuff makes a difference)
– 3 cloves garlic, minced
– 1 tsp dried Italian seasoning
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium heat until shimmering.
3. Add sliced squash and cook for 6-8 minutes until slightly softened.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add spinach in batches, wilting each addition before adding more.
6. Remove skillet from heat and let vegetable mixture cool slightly.
7. In a medium bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper.
8. Spread 1/2 cup marinara sauce evenly across the bottom of a 9×13 inch baking dish.
9. Arrange 3 lasagna noodles over the sauce in a single layer.
10. Spread half of the ricotta mixture over the noodles using an offset spatula.
11. Top with half of the squash and spinach mixture.
12. Spoon 3/4 cup marinara sauce over the vegetables.
13. Repeat layers: noodles, remaining ricotta mixture, remaining vegetables, and 3/4 cup sauce.
14. Place final 3 noodles over the second layer.
15. Spread remaining sauce over the top noodles.
16. Sprinkle remaining 1 cup mozzarella cheese evenly over the sauce.
17. Cover baking dish tightly with aluminum foil.
18. Bake covered for 30 minutes at 375°F.
19. Remove foil and bake uncovered for 15-20 minutes until cheese is golden and bubbly.
20. Let lasagna rest for 15 minutes before slicing (this prevents runny layers).

Zesty with herbal notes from the Italian seasoning, this lasagna delivers creamy comfort with each forkful. The squash maintains slight firmness against the tender pasta layers, while spinach adds pops of earthy flavor throughout. Serve squares alongside garlic bread for soaking up any extra sauce, or pair with a crisp arugula salad to cut through the richness.

Slow-Cooked Italian Squash with Rosemary

Grab your favorite Dutch oven for this one—slow cooking transforms ordinary squash into something extraordinary. Rosemary infuses every bite with earthy warmth, making this the ultimate fall comfort food. You’ll want crusty bread nearby to soak up every last drop of the savory juices.

Ingredients

– 2 large butternut squash, peeled and cubed (I always buy extra because my family fights over the leftovers)
– 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 4 fresh rosemary sprigs (don’t use dried—the fresh herb makes all the difference)
– 1 tsp kosher salt (I prefer the larger crystals for better seasoning control)
– ½ tsp black pepper, freshly ground (pre-ground loses its punch too quickly)
– ¼ cup vegetable broth (low-sodium lets you control the salt level)

Instructions

1. Preheat your oven to 325°F—low and slow is key for tender squash.
2. Toss squash cubes with olive oil in a large bowl until evenly coated.
3. Strip rosemary leaves from stems and chop finely—discard the tough stems.
4. Sprinkle salt, pepper, and chopped rosemary over squash and toss again.
5. Transfer seasoned squash to a Dutch oven in a single layer—don’t overcrowd.
6. Pour vegetable broth around the edges to create steam.
7. Cover tightly with lid and bake for 1 hour 15 minutes—set a timer.
8. Remove lid and check tenderness with a fork—it should pierce easily.
9. Return to oven uncovered for final 15 minutes to lightly brown edges.
10. Remove from oven and let rest 5 minutes before serving.

Achieving that melt-in-your-mouth texture comes from the gentle heat and steam. The rosemary permeates every cube without becoming bitter. Serve it over creamy polenta or alongside roasted chicken for a complete meal that tastes like it took all day.

Italian Squash and White Bean Stew

Crisp autumn evenings call for hearty, one-pot meals that simmer while you unwind. This Italian-inspired squash and white bean stew delivers deep flavor with minimal effort. Perfect for busy weeknights when you want something nourishing but don’t want to spend hours in the kitchen.

Ingredients

– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 medium yellow onion, diced (I like mine finely chopped for even distribution)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 butternut squash, peeled and cubed into 1-inch pieces
– 2 cans (15 oz each) cannellini beans, rinsed and drained (I prefer the creamy texture of cannellini over other white beans)
– 4 cups vegetable broth (low-sodium lets you control the salt)
– 1 tsp dried oregano (crush it between your fingers to release the oils)
– 1/2 tsp red pepper flakes (adjust based on your heat preference)
– 1 bunch kale, stems removed and leaves chopped (I like the sturdy texture of kale here)
– Salt to taste (I start with 1/2 tsp and adjust at the end)

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add minced garlic and cook for 1 minute until fragrant but not browned.
4. Add cubed butternut squash and cook for 3 minutes, stirring to coat with oil.
5. Pour in 4 cups vegetable broth, scraping any browned bits from the bottom.
6. Add rinsed cannellini beans, dried oregano, and red pepper flakes.
7. Bring to a boil, then reduce heat to maintain a gentle simmer.
8. Cover and simmer for 15 minutes until squash is fork-tender but not mushy.
9. Stir in chopped kale and cook uncovered for 5 minutes until wilted but still bright green.
10. Season with salt, starting with 1/2 tsp and adding more if needed.
Just ladle this stew into deep bowls and watch the creamy beans mingle with tender squash. The kale adds pleasant texture while the subtle heat from pepper flakes warms each spoonful. For a restaurant-style finish, drizzle with extra olive oil and serve with crusty bread for dipping into the savory broth.

Pan-Fried Italian Squash with Garlic Butter

Every summer, I find myself with more squash than I know what to do with. This pan-fried version transforms humble Italian squash into something truly special. The garlic butter adds rich flavor while keeping things simple.

Ingredients

– 1.5 lbs Italian squash, sliced into ¼-inch rounds (I look for firm, glossy squash)
– 3 tbsp unsalted butter (I always use unsalted to control the salt level)
– 4 garlic cloves, minced (fresh garlic makes all the difference here)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– ½ tsp kosher salt
– ¼ tsp black pepper, freshly ground
– 1 tbsp fresh parsley, chopped (I grow mine in a kitchen window box)
– 1 tbsp lemon juice (freshly squeezed, never bottled)

Instructions

1. Pat the squash rounds completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Arrange squash in a single layer, working in batches if needed to avoid crowding.
4. Cook squash for 4-5 minutes until golden brown on the bottom edges.
5. Flip each piece carefully using tongs and cook for another 3-4 minutes.
6. Transfer cooked squash to a plate and repeat with remaining batches.
7. Reduce heat to medium and add butter to the same skillet.
8. Cook butter for 1 minute until foamy but not browned.
9. Add minced garlic and cook for 30 seconds until fragrant but not burned.
10. Return all squash to the skillet and toss to coat with garlic butter.
11. Sprinkle with kosher salt and black pepper, tossing to distribute evenly.
12. Remove from heat and stir in fresh parsley and lemon juice.
The squash should be tender-crisp with beautifully caramelized edges. The garlic butter creates a glossy coating that clings to every slice. I love serving this alongside grilled chicken or tossing it with pasta for a quick vegetarian meal.

Italian Squash and Mushroom Risotto

Risotto doesn’t need to be intimidating—this squash and mushroom version comes together with straightforward technique and delivers restaurant-quality creaminess. Use Arborio rice for that signature texture, and don’t rush the process.

Ingredients

• 1 ½ cups Arborio rice—this short-grain variety creates the creamiest risotto
• 4 cups vegetable broth, kept warm on a back burner for gradual absorption
• 2 cups cubed butternut squash, about ½-inch pieces for even cooking
• 8 oz cremini mushrooms, sliced—I prefer their earthy flavor over white buttons
• 1 medium yellow onion, finely diced to melt into the base
• 3 cloves garlic, minced—fresh only, no jarred substitutes here
• ½ cup dry white wine, something you’d actually drink for best flavor
• ½ cup grated Parmesan cheese, plus extra for serving
• 3 tbsp unsalted butter, divided for sautéing and finishing
• 2 tbsp extra virgin olive oil, my go-to for sautéing
• 1 tsp fresh thyme leaves, stripped from stems
• Salt and black pepper to season throughout

Instructions

1. Heat vegetable broth in a saucepan until simmering, then reduce to low heat.
2. Melt 1 tablespoon butter with olive oil in a large Dutch oven over medium heat.
3. Add diced onion and cook for 4-5 minutes until translucent but not browned.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add Arborio rice and toast for 2 minutes, stirring constantly until grains look slightly translucent around edges.
6. Pour in white wine and cook while stirring until liquid is fully absorbed, about 2 minutes.
7. Add 1 cup warm broth and stir continuously until liquid is nearly absorbed.
8. Continue adding broth ½ cup at a time, stirring after each addition until absorbed before adding more.
9. After 15 minutes of adding broth, stir in cubed squash and sliced mushrooms.
10. Continue adding remaining broth and stirring until rice is al dente and squash is tender, about 10 more minutes.
11. Remove from heat and stir in remaining 2 tablespoons butter, Parmesan cheese, and fresh thyme.
12. Season with salt and black pepper, then let rest for 2 minutes before serving.

Unbelievably creamy without any actual cream, this risotto has a velvety texture that coats each grain of rice. The squash adds subtle sweetness that balances the earthy mushrooms perfectly. Try topping with extra Parmesan and a drizzle of olive oil for serving, or pair with grilled chicken for a complete meal.

Italian Squash and Pesto Flatbread

You’ll love how this Italian squash and pesto flatbread transforms simple ingredients into a vibrant, satisfying meal. Yellow squash adds a sweet, tender bite, while homemade pesto brings fresh herbaceous notes. It’s perfect for a quick dinner or impressive appetizer.

Ingredients

– 1 lb pizza dough (I let mine rest at room temp for 30 minutes—it’s easier to stretch)
– 2 medium yellow squash, thinly sliced (about 2 cups)
– 1/2 cup basil pesto (homemade or your favorite jarred brand)
– 1 cup shredded mozzarella cheese
– 2 tbsp extra virgin olive oil (my go-to for brushing)
– 1/4 tsp red pepper flakes (optional, for a subtle kick)
– 1/4 tsp kosher salt

Instructions

1. Preheat your oven to 425°F and place a baking sheet inside to heat up.
2. On a floured surface, stretch the pizza dough into a 12-inch oval or rectangle.
3. Brush the dough evenly with 1 tablespoon of olive oil.
4. Spread the pesto over the dough, leaving a 1/2-inch border around the edges.
5. Sprinkle the shredded mozzarella evenly over the pesto.
6. Arrange the sliced yellow squash in a single layer over the cheese.
7. Drizzle the remaining 1 tablespoon of olive oil over the squash.
8. Sprinkle with kosher salt and red pepper flakes, if using.
9. Carefully transfer the flatbread to the preheated baking sheet.
10. Bake for 12–15 minutes, until the crust is golden and the cheese is bubbly.
11. Let the flatbread cool for 2–3 minutes before slicing.

Serve this flatbread warm, when the crust is crisp and the squash is tender. The combination of savory pesto and sweet squash makes each bite refreshing yet hearty. Try topping slices with a sprinkle of fresh basil or a drizzle of balsamic glaze for extra flair.

Italian Squash and Chickpea Salad

Craving something fresh yet satisfying? This Italian squash and chickpea salad delivers big flavor with minimal effort. Crisp vegetables meet creamy chickpeas in a zesty lemon dressing that brightens any meal.

Ingredients

– 2 medium yellow squash, sliced into half-moons (I like them thin for better texture)
– 1 can (15 oz) chickpeas, rinsed and drained (the firmer ones hold up best)
– 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 2 tbsp fresh lemon juice (freshly squeezed makes all the difference)
– 1 garlic clove, minced (I press mine for maximum flavor)
– ¼ cup chopped fresh basil (don’t skimp—it’s the star herb)
– ½ tsp salt (I use fine sea salt for even distribution)
– ¼ tsp black pepper (freshly cracked adds subtle heat)

Instructions

1. Preheat a large skillet over medium-high heat for 2 minutes until hot.
2. Add 1 tablespoon olive oil to the skillet and swirl to coat the bottom evenly.
3. Place squash slices in a single layer and cook for 4 minutes without moving them to get a light sear.
4. Flip each squash slice and cook for another 3 minutes until tender but still slightly firm.
5. Transfer cooked squash to a large mixing bowl and let cool for 5 minutes to prevent wilting other ingredients.
6. Add rinsed chickpeas to the bowl with the cooled squash.
7. In a small bowl, whisk together remaining 2 tablespoons olive oil, lemon juice, minced garlic, salt, and pepper for 30 seconds until emulsified.
8. Pour dressing over squash and chickpeas, tossing gently to coat everything evenly.
9. Fold in chopped basil just before serving to keep it vibrant and fresh.
10. Let salad sit at room temperature for 10 minutes to allow flavors to meld.

This salad offers a delightful contrast between the tender squash and firm chickpeas, with the lemon dressing cutting through the richness. The basil adds a fresh, aromatic finish that makes it perfect alongside grilled chicken or stuffed into pita bread for a quick lunch.

Spicy Italian Squash and Sausage Pasta

Very few dishes deliver such satisfying comfort with minimal effort. This spicy squash and sausage pasta comes together in under 30 minutes, making it perfect for busy weeknights when you crave something hearty but don’t want to spend hours in the kitchen. The combination of spicy sausage and tender squash creates a balanced dish that feels both indulgent and somewhat wholesome.

Ingredients

• 1 lb spicy Italian sausage, casings removed—I like the extra kick from hot varieties
• 2 medium yellow squash, diced into ½-inch pieces—they hold their shape better than zucchini
• 12 oz rigatoni pasta—the tubes catch the sauce beautifully
• 3 tbsp extra virgin olive oil—my go-to for sautéing
• 4 garlic cloves, minced—freshly minced makes all the difference
• ½ cup heavy cream—adds richness without overwhelming
• ½ cup grated Parmesan cheese—I prefer freshly grated for better melting
• 1 tsp red pepper flakes—adjust based on your heat tolerance
• 1 tsp salt—season in layers for best flavor
• ½ tsp black pepper—freshly cracked if possible

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add rigatoni pasta and cook for 11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat.
4. Add spicy Italian sausage, breaking it into small chunks with a wooden spoon.
5. Cook sausage for 6-8 minutes until browned and cooked through, stirring frequently.
6. Transfer cooked sausage to a plate using a slotted spoon, leaving drippings in the skillet.
7. Add remaining 1 tablespoon olive oil to the skillet with sausage drippings.
8. Add diced yellow squash and cook for 5-6 minutes until slightly softened but still firm.
9. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
10. Return cooked sausage to the skillet and stir to combine.
11. Pour in heavy cream and bring to a gentle simmer over medium heat.
12. Drain cooked pasta, reserving ½ cup pasta water.
13. Add drained pasta directly to the skillet with the sausage and squash mixture.
14. Sprinkle grated Parmesan cheese over the pasta and toss to combine.
15. Add reserved pasta water 2 tablespoons at a time until sauce reaches desired consistency.
16. Season with salt and black pepper, tossing thoroughly to distribute flavors evenly.

Hearty and satisfying, this pasta delivers creamy comfort with a welcome spicy kick. The rigatoni tubes perfectly capture the rich sauce, while the squash adds fresh texture against the savory sausage. For a complete meal, serve with garlic bread to soak up every last bit of sauce, or add a simple arugula salad for contrast.

Summary

These twenty Italian squash recipes offer year-round inspiration for your kitchen. Whether you’re craving cozy winter comfort or fresh summer flavors, there’s something delicious for every season. We hope you’ll try these dishes, share your favorites in the comments below, and pin this collection to your Pinterest boards for easy reference. Happy cooking!