Embrace the versatility of squash with these 20 delicious recipes perfect for any season! Whether you’re craving quick weeknight dinners, cozy comfort food, or fresh seasonal favorites, this collection has something for every home cook. From summer zucchini to winter butternut, discover new ways to enjoy this nutritious vegetable. Let’s dive in and find your next kitchen adventure!
Roasted Butternut Squash Soup
Ready for a cozy, no-fuss dinner? Roasted butternut squash soup is your answer. You’ll love how simple ingredients transform into something so creamy and satisfying.
Ingredients
Butternut squash – 1 large
Olive oil – 2 tbsp
Onion – 1 medium
Garlic – 2 cloves
Vegetable broth – 4 cups
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Drizzle 1 tablespoon of olive oil over the cut sides of the squash.
4. Place the squash cut-side down on a baking sheet.
5. Roast for 45 minutes, or until the flesh is easily pierced with a fork.
6. Let the squash cool until you can handle it safely.
7. Scoop the soft flesh from the skin into a bowl.
8. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
9. Dice the onion and add it to the pot.
10. Sauté the onion for 5 minutes, until it becomes translucent.
11. Mince the garlic and add it to the pot.
12. Cook for 1 more minute, stirring constantly to prevent burning.
13. Add the roasted squash to the pot.
14. Pour in the vegetable broth.
15. Bring the mixture to a gentle boil.
16. Reduce the heat to low and simmer for 15 minutes.
17. Carefully transfer the soup to a blender.
18. Blend on high until completely smooth, about 1 minute.
19. Return the blended soup to the pot.
20. Stir in the salt and black pepper.
21. Heat the soup for 2 more minutes, stirring occasionally.
22. Just ladle it into bowls while it’s steaming hot. The velvety texture hugs every spoonful, with sweet squash balanced by savory broth. Try topping it with toasted pumpkin seeds or a swirl of coconut milk for extra flair.
Spaghetti Squash with Garlic and Parmesan
Baked spaghetti squash is one of those magical vegetables that transforms into noodle-like strands with minimal effort. You get all the comfort of pasta without the heaviness, and when you add garlic and Parmesan, it becomes something truly special. This simple dish comes together with just a few ingredients but delivers big on flavor.
Ingredients
Spaghetti squash – 1 medium (about 3 pounds)
Olive oil – 2 tbsp
Garlic – 3 cloves, minced
Parmesan cheese – ½ cup, grated
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp knife.
3. Scoop out all the seeds and stringy pulp from both halves with a spoon.
4. Drizzle 1 tablespoon of olive oil over the cut sides of the squash and rub it evenly with your hands.
5. Sprinkle ¼ teaspoon of salt and ⅛ teaspoon of black pepper over the oiled squash halves.
6. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
7. Roast in the preheated oven for 35-40 minutes until the flesh is easily pierced with a fork.
8. Remove the baking sheet from the oven using oven mitts and let the squash cool for 5 minutes.
9. While the squash cools, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat.
10. Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant but not browned.
11. Flip the cooled squash halves over so the cut sides face up.
12. Use a fork to scrape the flesh of the squash, creating long spaghetti-like strands.
13. Transfer the squash strands to a mixing bowl, leaving the empty skins behind.
14. Pour the warmed garlic and olive oil mixture over the squash strands.
15. Add the grated Parmesan cheese, remaining ¼ teaspoon of salt, and remaining ⅛ teaspoon of black pepper.
16. Toss everything together until the cheese melts and coats the strands evenly.
Velvety strands of squash soak up the garlic-infused oil, while the Parmesan adds a salty, nutty richness that clings to every bite. The texture stays pleasantly al dente—not mushy—making it perfect as a side or topped with grilled chicken for a complete meal. Try serving it in the roasted squash shells for a fun presentation that impresses with zero extra work.
Stuffed Acorn Squash with Quinoa and Cranberries
Ready for a cozy fall dinner that looks fancy but is surprisingly simple? You’ll love how the sweet squash pairs with the nutty quinoa and tart cranberries. It’s the perfect healthy comfort food for chilly evenings.
Ingredients
Acorn squash – 2 medium
Olive oil – 2 tbsp
Quinoa – 1 cup
Vegetable broth – 2 cups
Dried cranberries – ½ cup
Pecans – ¼ cup
Maple syrup – 2 tbsp
Salt – 1 tsp
Instructions
1. Preheat your oven to 400°F.
2. Cut each acorn squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp with a spoon.
4. Brush the cut sides of the squash with 1 tablespoon of olive oil.
5. Sprinkle ½ teaspoon of salt evenly over the squash halves.
6. Place the squash cut-side down on a baking sheet lined with parchment paper.
7. Roast for 35 minutes until the flesh is easily pierced with a fork.
8. While squash roasts, rinse 1 cup of quinoa thoroughly in a fine-mesh strainer until water runs clear.
9. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
10. Add the rinsed quinoa and toast for 3 minutes, stirring constantly until fragrant.
11. Pour in 2 cups of vegetable broth and bring to a boil.
12. Reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed.
13. Remove quinoa from heat and let stand covered for 5 minutes.
14. Fluff the cooked quinoa with a fork.
15. Stir in ½ cup of dried cranberries, ¼ cup of chopped pecans, and 2 tablespoons of maple syrup.
16. Season the quinoa mixture with ½ teaspoon of salt.
17. Remove squash from oven and carefully flip them cut-side up.
18. Divide the quinoa mixture evenly among the four squash halves, packing it gently.
19. Return to the oven and bake for 10 more minutes until heated through.
The roasted squash becomes wonderfully tender and caramelized, creating little edible bowls for the fluffy quinoa studded with sweet-tart cranberries and crunchy pecans. Try serving these with a simple arugula salad on the side, or crumble some goat cheese over top for extra creaminess.
Grilled Zucchini and Yellow Squash Medley
Zucchini and yellow squash are summer staples that deserve more than just a quick sauté. Grilling them brings out their natural sweetness and adds that irresistible smoky char. You’ll love how simple this colorful side dish comes together.
Ingredients
Zucchini – 2 medium
Yellow squash – 2 medium
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Instructions
1. Preheat your grill to medium-high heat (400°F).
2. Wash the zucchini and yellow squash under cold running water.
3. Trim off both ends of each vegetable with a sharp knife.
4. Cut the zucchini and yellow squash lengthwise into ¼-inch thick slices using a mandoline for even thickness.
5. Place the vegetable slices in a large mixing bowl.
6. Drizzle the olive oil over the vegetables.
7. Sprinkle the salt, black pepper, and garlic powder evenly over the vegetables.
8. Toss everything together with your hands until all slices are lightly coated with oil and seasonings.
9. Arrange the vegetable slices in a single layer on the preheated grill grates.
10. Grill for 4 minutes without moving them to develop nice grill marks.
11. Flip each slice using tongs and grill for another 4 minutes until tender but still slightly firm.
12. Transfer the grilled vegetables to a serving platter using a spatula.
Perfectly grilled zucchini and squash should have a tender-crisp texture with beautiful char marks. The garlic powder caramelizes slightly on the grill, adding depth to their natural sweetness. Try serving these over creamy polenta or chopping them into pasta salads for extra flavor and color.
Butternut Squash Risotto with Sage
Venturing into cozy fall cooking? You’ll love this creamy butternut squash risotto with sage. It’s the perfect comfort food for chilly evenings, and it’s easier to make than you might think.
Ingredients
Butternut squash – 2 cups, cubed
Arborio rice – 1 cup
Chicken broth – 4 cups
White onion – ½ cup, diced
Fresh sage – 2 tbsp, chopped
Unsalted butter – 3 tbsp
Parmesan cheese – ½ cup, grated
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Toss the cubed butternut squash with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper on a baking sheet.
3. Roast the squash for 25 minutes until tender and lightly browned at the edges.
4. Heat the chicken broth in a separate saucepan over low heat to keep it warm throughout cooking.
5. Melt 2 tbsp butter in a large skillet over medium heat.
6. Add the diced onion and cook for 5 minutes until translucent.
7. Stir in the Arborio rice and toast for 2 minutes until the edges look slightly translucent.
8. Pour in ½ cup of warm broth and stir continuously until the liquid is fully absorbed.
9. Continue adding broth ½ cup at a time, stirring after each addition until absorbed before adding more.
10. After 20 minutes, fold in the roasted butternut squash and chopped sage.
11. Cook for 5 more minutes until the rice is creamy but still al dente.
12. Remove the skillet from heat and stir in the remaining 1 tbsp butter and grated Parmesan cheese.
13. Season with the remaining ½ tsp salt and ¼ tsp black pepper.
Melt-in-your-mouth creamy with sweet squash and earthy sage, this risotto feels like a warm hug. Try topping it with crispy fried sage leaves for extra crunch, or serve it alongside a simple green salad to balance the richness.
Savory Kabocha Squash Curry
Get ready for the coziest bowl of comfort! Golden kabocha squash transforms into a creamy, dreamy curry that’ll warm you right up. You’ll love how simple it is to make this flavorful dish on a busy weeknight.
Ingredients
Kabocha squash – 1 small (about 2 lbs)
Olive oil – 2 tbsp
Yellow onion – 1 medium, diced
Garlic – 3 cloves, minced
Curry powder – 2 tbsp
Coconut milk – 1 (14 oz) can
Vegetable broth – 1 cup
Salt – 1 tsp
Instructions
1. Preheat your oven to 400°F.
2. Cut the kabocha squash in half and scoop out the seeds with a spoon.
3. Place the squash halves cut-side down on a baking sheet.
4. Roast for 35 minutes until the flesh is easily pierced with a fork.
5. Let the squash cool for 10 minutes until safe to handle.
6. Scoop the cooked squash flesh into a bowl, discarding the skin.
7. Heat olive oil in a large pot over medium heat for 1 minute.
8. Add diced onion and cook for 5 minutes until translucent.
9. Stir in minced garlic and cook for 1 minute until fragrant.
10. Add curry powder and toast for 30 seconds to deepen the flavor.
11. Pour in coconut milk and vegetable broth, stirring to combine.
12. Add the roasted kabocha squash and salt to the pot.
13. Bring the mixture to a simmer, then reduce heat to low.
14. Cook for 15 minutes, stirring occasionally.
15. Use an immersion blender to puree the curry until completely smooth.
16. Simmer for another 5 minutes to thicken slightly.
Here’s what makes this curry special: the velvety texture hugs every spoonful, while the natural sweetness of kabocha balances the warm curry spices. Try serving it over quinoa with a sprinkle of toasted coconut, or dunk crusty bread right into that creamy goodness—it’s impossible to resist!
Maple-Glazed Delicata Squash Rings
Fancy a side dish that’s as beautiful as it is delicious? These maple-glazed delicata squash rings are your new go-to. You’ll love how the sweet glaze caramelizes on the tender squash.
Ingredients
Delicata squash – 2 medium
Olive oil – 2 tbsp
Maple syrup – 3 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice both ends off each delicata squash and cut them into ½-inch thick rings.
3. Scoop out the seeds from each ring using a small spoon or melon baller.
4. Arrange the squash rings in a single layer on your prepared baking sheet.
5. Drizzle 2 tablespoons of olive oil evenly over all the squash rings.
6. Sprinkle ½ teaspoon of salt and ¼ teaspoon of black pepper over the oiled rings.
7. Use your hands to rub the oil and seasonings onto both sides of each ring.
8. Roast the squash rings at 400°F for 15 minutes until they start to soften.
9. Remove the baking sheet from the oven and brush 3 tablespoons of maple syrup over the top of each ring.
10. Flip each ring carefully with tongs and brush the other side with the remaining maple syrup.
11. Return the baking sheet to the oven and roast for another 10-12 minutes until the edges are caramelized and golden brown.
12. Check for doneness by piercing a ring with a fork – it should slide in easily when fully cooked.
Deliciously tender with caramelized edges, these squash rings offer the perfect balance of sweet and savory. The maple glaze creates a beautiful glossy finish that makes them look restaurant-worthy. Try serving them over a bed of greens with crumbled goat cheese for an impressive salad, or alongside roasted chicken for a cozy fall meal.
Spicy Calabaza Squash Tacos
Mmm, you know those cozy fall evenings when you want something warm and satisfying but don’t feel like spending hours in the kitchen? These spicy calabaza squash tacos are your answer—they’re packed with flavor and come together in no time.
Ingredients
Calabaza squash – 1 small
Olive oil – 2 tbsp
Chili powder – 1 tsp
Cumin – ½ tsp
Salt – ½ tsp
Corn tortillas – 8
Lime – 1
Cilantro – ¼ cup
Red onion – ¼ cup
Instructions
1. Preheat your oven to 400°F.
2. Cut the calabaza squash in half lengthwise.
3. Scoop out all the seeds and stringy pulp with a spoon.
4. Peel the squash completely using a sharp vegetable peeler.
5. Cut the peeled squash into ½-inch cubes.
6. Place the cubed squash in a medium mixing bowl.
7. Drizzle the olive oil over the squash cubes.
8. Sprinkle the chili powder, cumin, and salt evenly over the squash.
9. Toss everything together until the squash is evenly coated with oil and spices.
10. Spread the seasoned squash in a single layer on a baking sheet.
11. Roast the squash in the preheated oven for 25 minutes.
12. Check if the squash is tender by piercing a piece with a fork—it should slide in easily.
13. Remove the baking sheet from the oven when the squash edges are lightly browned.
14. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side.
15. Chop the cilantro leaves finely.
16. Dice the red onion into small pieces.
17. Cut the lime into wedges.
18. Fill each warm tortilla with roasted squash.
19. Top each taco with chopped cilantro and diced red onion.
20. Squeeze fresh lime juice over the assembled tacos just before serving. Here’s the best part—the roasted squash gets beautifully caramelized edges while staying tender inside, creating this wonderful sweet-spicy balance that plays perfectly against the fresh crunch of onion and cilantro. Try serving them with a drizzle of crema or some crumbled queso fresco for an extra creamy element that really brings everything together.
Creamy Pumpkin Squash Pasta
A cozy bowl of creamy pumpkin squash pasta is exactly what you need when the weather turns crisp. This rich, comforting dish comes together in under 30 minutes and makes the most of seasonal flavors. You’ll love how the sweet squash balances with savory pasta for the perfect fall meal.
Ingredients
Pasta – 12 oz
Butternut squash – 2 cups cubed
Heavy cream – 1 cup
Parmesan cheese – ½ cup grated
Garlic – 2 cloves minced
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Nutmeg – ¼ tsp
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 heat for 1 minute.
4. Add cubed butternut squash and cook for 8-10 minutes until tender when pierced with a fork.
5. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
6. Pour heavy cream into the skillet and bring to a gentle simmer for 2 minutes.
7. Reduce heat to low and stir in grated Parmesan cheese until completely melted and smooth.
8. Season the sauce with salt, black pepper, and nutmeg, stirring to combine evenly.
9. Drain cooked pasta, reserving ½ cup of pasta water.
10. Add drained pasta to the skillet with the sauce.
11. Toss pasta with sauce for 2 minutes, adding reserved pasta water 1 tablespoon at a time if needed to reach desired consistency.
12. Remove from heat and let rest for 2 minutes before serving. Zesty and velvety, this pasta has a luxurious texture that clings perfectly to every noodle. The nutmeg adds a warm, aromatic note that complements the sweet squash beautifully. Try topping with extra Parmesan and toasted pumpkin seeds for a delightful crunch that contrasts with the creamy sauce.
Roasted Honeynut Squash with Brown Butter
Now that cozy season is in full swing, you’re probably craving something warm and comforting. This roasted honeynut squash with brown butter is exactly what you need – it’s simple, elegant, and tastes like autumn in a dish.
Ingredients
Honeynut squash – 2 medium
Unsalted butter – 4 tbsp
Fresh sage leaves – 8
Maple syrup – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F.
2. Cut each honeynut squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp with a spoon.
4. Place the squash halves cut-side up on a baking sheet lined with parchment paper.
5. Brush the cut surfaces evenly with 1 tablespoon of maple syrup.
6. Sprinkle ¼ teaspoon of salt and ⅛ teaspoon of black pepper over the squash.
7. Roast in the preheated oven for 35-40 minutes until the flesh is tender when pierced with a fork.
8. While the squash roasts, melt 4 tablespoons of unsalted butter in a small saucepan over medium heat.
9. Swirl the pan constantly and watch for the butter to turn golden brown and smell nutty, about 3-4 minutes.
10. Immediately remove the browned butter from heat and add 8 fresh sage leaves, which will crisp up in the residual heat.
11. Stir in the remaining 1 tablespoon of maple syrup into the brown butter sauce.
12. Remove the roasted squash from the oven and transfer to serving plates.
13. Drizzle the brown butter sage sauce generously over each squash half.
14. Sprinkle with the remaining ⅛ teaspoon of black pepper.
Keep in mind that the squash becomes wonderfully caramelized where the maple syrup touches it. The tender, sweet flesh pairs beautifully with the nutty brown butter and crispy sage. Try serving it alongside roasted chicken or crumbling some goat cheese over top for extra creaminess.
Summer Squash and Corn Fritters
Just when summer produce is at its peak, these fritters come together in minutes. You’ll love how the sweet corn and tender squash create the perfect bite. They’re crispy outside, soft inside, and totally addictive.
Ingredients
- Summer squash – 2 cups, grated
- Corn kernels – 1 cup
- Flour – ¾ cup
- Egg – 1 large
- Baking powder – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Vegetable oil – ¼ cup
Instructions
- Place the grated summer squash in a clean kitchen towel and squeeze firmly to remove excess moisture. Tip: Removing moisture prevents soggy fritters.
- Combine the squeezed squash, corn kernels, flour, egg, baking powder, salt, and black pepper in a large bowl.
- Mix until just combined—do not overmix. Tip: Overmixing develops gluten and makes fritters tough.
- Heat vegetable oil in a large skillet over medium heat until it shimmers, about 350°F.
- Drop 2-tablespoon portions of batter into the hot oil, spacing them 1 inch apart.
- Cook for 3–4 minutes until the bottoms are golden brown and edges look set.
- Flip each fritter carefully with a spatula.
- Cook for another 3–4 minutes until the second side is golden brown and crispy.
- Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Tip: Draining on paper towels keeps them crisp.
- Repeat with remaining batter, adding more oil if needed.
What makes these fritters special is their contrast—crispy edges give way to tender, vegetable-packed centers. The corn adds little bursts of sweetness that pair beautifully with the mild squash. Try serving them with a dollop of cool Greek yogurt or alongside grilled chicken for a complete summer meal.
Stuffed Pattypan Squash with Herbed Goat Cheese
Craving something that feels fancy but is actually super simple to make? These stuffed pattypan squash are your new go-to. You get tender squash filled with creamy, herby goat cheese—perfect for when you want to impress without the stress.
Ingredients
Pattypan squash – 4 medium
Goat cheese – 4 oz
Fresh basil – 2 tbsp, chopped
Fresh thyme – 1 tsp, chopped
Olive oil – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Slice the top off each pattypan squash and scoop out the seeds and pulp with a small spoon, leaving a ¼-inch thick shell.
3. Brush the inside and outside of each squash with olive oil.
4. Season the inside of each squash with salt and black pepper.
5. In a small bowl, mix the goat cheese, basil, and thyme until well combined.
6. Divide the herbed goat cheese mixture evenly among the squash cavities, packing it in gently.
7. Place the stuffed squash in a baking dish, making sure they don’t touch.
8. Bake for 25–30 minutes, until the squash is tender when pierced with a fork and the cheese is lightly golden.
9. Let the squash rest for 5 minutes before serving to allow the filling to set.
Perfectly creamy and herby, the goat cheese melts into the sweet, tender squash for a cozy bite. Try serving these over a bed of quinoa or alongside a simple green salad—they’re just as good warm or at room temperature.
Butternut Squash and Kale Salad
Kicking off fall with this butternut squash and kale salad just feels right. You get sweet roasted squash, hearty kale, and a simple dressing that brings it all together. It’s the kind of lunch or side dish that’s both nourishing and totally satisfying.
Ingredients
Butternut squash – 1 small (about 2 cups cubed)
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Kale – 4 cups chopped
Lemon juice – 1 tbsp
Maple syrup – 1 tsp
Instructions
1. Preheat your oven to 400°F.
2. Peel the butternut squash and cut it into ½-inch cubes.
3. Toss the squash cubes with 1 tbsp olive oil, ¼ tsp salt, and ⅛ tsp black pepper on a baking sheet.
4. Roast the squash for 25 minutes, or until the edges are lightly browned and a fork pierces easily.
5. While the squash roasts, remove the tough stems from the kale and chop the leaves into bite-sized pieces.
6. In a large bowl, massage the kale with your hands for 1–2 minutes until it darkens and softens slightly.
7. Whisk together the remaining 1 tbsp olive oil, lemon juice, maple syrup, ¼ tsp salt, and ⅛ tsp black pepper in a small bowl.
8. Pour the dressing over the massaged kale and toss to coat evenly.
9. Add the roasted butternut squash to the kale and gently mix everything together.
10. Let the salad sit for 5 minutes before serving to allow the flavors to meld. The roasted squash adds a creamy, sweet contrast to the sturdy kale, while the lemon-maple dressing brightens each bite. Try topping it with toasted pecans or crumbled goat cheese for extra crunch and tang.
Turmeric-Roasted Buttercup Squash
Haven’t you been craving something cozy and colorful for dinner? This turmeric-roasted buttercup squash is exactly what you need. It’s simple, vibrant, and fills your kitchen with the best autumn aroma.
Ingredients
Buttercup squash – 1 medium
Olive oil – 2 tbsp
Turmeric – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F.
2. Cut the buttercup squash in half lengthwise using a sharp chef’s knife. Tip: A sturdy knife makes cutting through winter squash much safer and easier.
3. Scoop out all the seeds and stringy pulp with a spoon.
4. Cut each squash half into 1-inch thick crescent-shaped slices.
5. Place the squash slices in a large mixing bowl.
6. Drizzle the olive oil over the squash slices.
7. Sprinkle the turmeric, salt, and black pepper evenly over the squash.
8. Toss everything together with your hands until each piece is thoroughly coated. Tip: Using your hands ensures the seasoning distributes more evenly than with utensils.
9. Arrange the squash slices in a single layer on a baking sheet.
10. Roast in the preheated oven for 25-30 minutes. Tip: For extra caramelization, flip the slices halfway through the cooking time.
11. Remove from the oven when the edges are golden brown and the flesh is easily pierced with a fork. Finally, you get beautifully caramelized edges with a creamy, tender interior. The turmeric gives it an earthy warmth that pairs wonderfully with grains or as a colorful side to roasted chicken.
Zucchini and Yellow Squash Gratin
Baking up a cozy, cheesy side dish is easier than you think. This zucchini and yellow squash gratin comes together with minimal effort but delivers maximum comfort. You’ll love how the creamy layers melt together in every bite.
Ingredients
Zucchini – 2 medium
Yellow squash – 2 medium
Heavy cream – 1 cup
Gruyère cheese – 1 cup, shredded
Parmesan cheese – ½ cup, grated
Garlic – 2 cloves, minced
Salt – 1 tsp
Black pepper – ½ tsp
Butter – 2 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Slice zucchini and yellow squash into ¼-inch thick rounds using a sharp knife or mandoline for even cooking.
3. Melt butter in a large skillet over medium heat.
4. Add minced garlic and cook for 1 minute until fragrant but not browned.
5. Arrange one-third of the squash slices in a single layer in a 9×13 inch baking dish.
6. Sprinkle with one-third of the salt and pepper.
7. Repeat layers twice more with remaining squash, salt, and pepper.
8. Pour heavy cream evenly over the layered squash.
9. Combine shredded Gruyère and grated Parmesan in a small bowl.
10. Sprinkle cheese mixture evenly over the top of the gratin.
11. Cover the baking dish tightly with aluminum foil.
12. Bake at 375°F for 30 minutes.
13. Remove foil and continue baking for 15-20 minutes until the top is golden brown and bubbly.
14. Let the gratin rest for 10 minutes before serving to allow the cream to set.
What makes this dish special is the way the cream soaks into the tender squash while the cheese forms a crispy, golden crust. The zucchini and yellow squash maintain just enough texture to contrast with the rich, creamy sauce. Try serving it alongside roasted chicken or as a vegetarian main with crusty bread to soak up every last bit of that delicious sauce.
Acorn Squash Stuffed with Sausage and Apples
Brace yourself for the ultimate fall comfort food that’s as easy to make as it is delicious. Picture tender acorn squash filled with savory sausage and sweet apples—it’s a cozy meal that feels fancy but comes together with minimal effort. You’ll love how the flavors melt together in every bite.
Ingredients
Acorn squash – 2 medium
Sausage – 1 lb
Apple – 1 large
Onion – 1 medium
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Cut each acorn squash in half lengthwise and scoop out the seeds with a spoon.
3. Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with ½ teaspoon of salt and ¼ teaspoon of black pepper.
4. Place the squash halves cut-side down on a baking sheet and roast for 25 minutes.
5. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
6. Remove the sausage from its casing and add it to the skillet, breaking it up with a spoon as it cooks for 8–10 minutes until browned.
7. Dice the onion and apple into ½-inch pieces.
8. Add the diced onion and apple to the skillet with the sausage and cook for 5–7 minutes until softened.
9. Stir in the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper.
10. Remove the squash from the oven and flip the halves so the cut sides face up.
11. Divide the sausage and apple mixture evenly among the four squash halves, packing it into the cavities.
12. Return the stuffed squash to the oven and bake for another 15 minutes until the edges are golden and tender when pierced with a fork.
13. Let the squash rest for 5 minutes before serving to allow the flavors to settle. A final drizzle of olive oil over the top makes the filling extra moist and rich. And remember, don’t skip resting time—it helps the squash hold its shape when you dig in. Always test doneness by piercing the squash flesh easily with a fork for perfect tenderness.
Spaghetti Squash Pad Thai
A spaghetti squash pad Thai is the perfect healthy twist when you’re craving takeout but want something lighter. You get all those classic Thai flavors with way fewer carbs, and it comes together surprisingly fast. It’s one of those meals that feels fancy but is totally doable on a busy weeknight.
Ingredients
Spaghetti squash – 1 medium
Vegetable oil – 2 tbsp
Eggs – 2
Garlic – 2 cloves, minced
Green onions – 3, sliced
Bean sprouts – 1 cup
Peanuts – ¼ cup, chopped
Lime – 1
Soy sauce – 3 tbsp
Brown sugar – 2 tbsp
Rice vinegar – 1 tbsp
Sriracha – 1 tsp
Instructions
1. Preheat your oven to 400°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
3. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes until the flesh is easily pierced with a fork.
4. Let the squash cool for 5 minutes, then use a fork to scrape the flesh into spaghetti-like strands.
5. Whisk together soy sauce, brown sugar, rice vinegar, and sriracha in a small bowl to make the sauce.
6. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
7. Pour in the beaten eggs and scramble them for 1-2 minutes until fully cooked, then transfer to a plate.
8. Add the remaining 1 tablespoon of oil to the same skillet.
9. Sauté the minced garlic for 30 seconds until fragrant.
10. Add the spaghetti squash strands and toss to combine with the garlic.
11. Pour the prepared sauce over the squash and stir continuously for 2 minutes until heated through.
12. Mix in the scrambled eggs, sliced green onions, and bean sprouts.
13. Cook for 1 more minute until the bean sprouts are slightly softened but still crisp.
14. Remove from heat and garnish with chopped peanuts and a squeeze of fresh lime juice.
You’ll love how the squash strands hold the tangy-sweet sauce while staying slightly al dente. The crunch from peanuts and bean sprouts adds great texture against the tender squash. Try serving it in the roasted squash shells for a fun presentation that makes cleanup a breeze.
Pumpkin Squash Bread with Walnuts
Nothing says fall comfort like the warm, spicy aroma of pumpkin squash bread wafting through your kitchen. You’ll love how simple this recipe is to whip up, and the crunchy walnuts add the perfect texture. It’s the cozy treat you deserve with your afternoon coffee or as a sweet breakfast.
Ingredients
- Pumpkin puree – 1 cup
- All-purpose flour – 1 ½ cups
- Granulated sugar – ¾ cup
- Vegetable oil – ½ cup
- Eggs – 2
- Walnuts – ½ cup, chopped
- Baking soda – 1 tsp
- Ground cinnamon – 1 tsp
- Salt – ½ tsp
Instructions
- Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, and granulated sugar until smooth.
- Beat in the eggs one at a time until fully incorporated.
- In a separate bowl, combine the all-purpose flour, baking soda, ground cinnamon, and salt.
- Tip: Whisk the dry ingredients well to evenly distribute the leavening and spices.
- Gradually stir the dry mixture into the wet ingredients until just combined—do not overmix.
- Fold in the chopped walnuts gently with a spatula.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Tip: Tap the pan lightly on the counter to remove any air bubbles for an even rise.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Tip: Check at 50 minutes—if the top browns too quickly, tent it loosely with foil.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
- Allow it to cool completely before slicing for neat pieces.
Deliciously moist and warmly spiced, this bread has a tender crumb that pairs wonderfully with the crunchy walnuts. Serve it toasted with a smear of cream cheese or enjoy it as is with a hot cup of tea. It also makes a thoughtful homemade gift wrapped in parchment for friends.
Roasted Carnival Squash with Honey and Thyme
When the weather turns crisp, you want something cozy that still feels special. This roasted carnival squash hits all the right notes—sweet, savory, and so simple to make. It’s the kind of side dish that makes any dinner feel like an occasion.
Ingredients
Carnival squash – 1 medium
Olive oil – 2 tbsp
Honey – 2 tbsp
Fresh thyme – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F.
2. Cut the carnival squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp with a spoon.
4. Brush the cut sides of the squash with 1 tablespoon of olive oil.
5. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
6. Roast the squash for 25 minutes at 400°F until the flesh is easily pierced with a fork.
7. Flip the squash halves over so the cut sides face up.
8. Drizzle the remaining 1 tablespoon of olive oil evenly over the squash.
9. Drizzle the honey over the squash, making sure to cover the surface.
10. Sprinkle the salt and black pepper evenly over the squash.
11. Strip the fresh thyme leaves from their stems and sprinkle them over the squash.
12. Return the squash to the oven and roast for another 10 minutes at 400°F until the edges are caramelized and golden brown.
13. Remove the squash from the oven and let it rest for 5 minutes before serving. My favorite way to serve this is right in the squash skins—the flesh becomes meltingly tender while the honey creates a beautiful glossy glaze. The thyme adds an herby brightness that balances the natural sweetness perfectly.
Summer Squash Ratatouille
This vibrant summer squash ratatouille is exactly what you need when your garden is overflowing or you spot those beautiful vegetables at the market. It’s a simple, one-pan dish that celebrates the best of the season. You’ll love how the flavors melt together into something truly special.
Ingredients
- Yellow Squash – 2 medium
- Zucchini – 2 medium
- Red Bell Pepper – 1 large
- Yellow Onion – 1 medium
- Garlic – 3 cloves
- Olive Oil – 2 tbsp
- Crushed Tomatoes – 1 (14.5 oz) can
- Dried Thyme – 1 tsp
- Salt – ¾ tsp
- Black Pepper – ¼ tsp
Instructions
- Preheat your oven to 375°F.
- Dice the yellow squash, zucchini, red bell pepper, and yellow onion into ½-inch pieces.
- Mince the garlic cloves.
- Heat the olive oil in a large, oven-safe skillet over medium heat for 1 minute.
- Add the diced onion to the skillet and cook for 4-5 minutes, stirring occasionally, until it becomes translucent.
- Add the minced garlic and cook for 1 minute, until fragrant.
- Add the diced red bell pepper and cook for 3 minutes, stirring occasionally.
- Add the diced yellow squash and zucchini to the skillet.
- Sprinkle the dried thyme, salt, and black pepper over the vegetables.
- Stir everything together and cook for 5 minutes, until the squash just begins to soften.
- Pour the can of crushed tomatoes over the vegetable mixture and stir to combine.
- Transfer the skillet to the preheated oven and bake for 25 minutes.
- Remove the skillet from the oven and let it rest for 5 minutes before serving.
Just out of the oven, this ratatouille is wonderfully soft and savory, with the tomatoes creating a rich, cohesive sauce. The squash and peppers hold their shape but become beautifully tender. Serve it over creamy polenta, with crusty bread to soak up the juices, or even as a topping for grilled chicken or fish for a complete meal.
Summary
You now have a year-round collection of squash inspiration at your fingertips! From cozy winter soups to vibrant summer salads, these 20 recipes make this versatile vegetable shine in every season. We’d love to hear which dishes become your favorites—drop a comment below and don’t forget to pin your top picks to share the squash love!
