12 Mouth-Watering Squash Recipes You Need to Try Now!

Welcome to our delicious compilation of 12 mouth-watering squash recipes you need to try now! Squash is not only a versatile and healthy ingredient, but it also comes in a variety of types, each with its own unique flavor and texture. From spaghetti squash to butternut squash and beyond, we’ve got you covered with an assortment of dishes that are sure to become your new favorites. These recipes are perfect for those who want to eat healthily, or for anyone looking for new and exciting ways to cook with squash. So, let’s dive into these amazing recipes that are as nutritious as they are tasty!

1. Roasted Butternut Squash with Quinoa and Cranberries (Calories: 420)

Introducing our first scrumptious squash creation: Roasted Butternut Squash with Quinoa and Cranberries. This delectable dish combines the natural sweetness of butternut squash with the tangy flavor of cranberries, all perfectly complemented by the nutty quinoa. It’s a satisfying and healthy meal that will leave you feeling full and content.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup quinoa, uncooked
• 2 cups water
• 1 cup dried cranberries
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup chopped parsley (optional)

Recipe:

1. Preheat oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread out on a baking sheet and roast for 30-35 minutes, until tender and slightly browned.
2. While the squash is roasting, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
3. In a large bowl, combine the roasted squash, cooked quinoa, and dried cranberries. Drizzle with the remaining tablespoon of olive oil and gently toss to combine.
4. Serve warm or at room temperature, garnished with chopped parsley if desired.

2. Spaghetti Squash Pad Thai (Calories: 350)

Transform your favorite Thai dish into a nutritious, low-carb alternative with our Spaghetti Squash Pad Thai. The spaghetti squash serves as a perfect substitute for traditional noodles, absorbing the flavors of the Pad Thai sauce and providing a light, yet satisfying texture.

Ingredients:

• 1 large spaghetti squash
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 1/4 cup rice vinegar
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1/2 tsp crushed red pepper flakes
• 1 cup bean sprouts
• 2 green onions, chopped
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts
• Lime wedges, for serving

Recipe:

1. Preheat oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil and place cut-side down on a baking sheet. Roast for 40-45 minutes, until tender.
2. Once the squash has cooled, use a fork to scrape out the flesh, creating spaghetti-like strands. Set aside.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
4. In a small bowl, whisk together the soy sauce, rice vinegar, fish sauce, brown sugar, and crushed red pepper flakes. Pour the sauce into the skillet with the garlic and bring to a simmer.

5. Add the cooked spaghetti squash to the skillet and toss well to coat with the sauce. Cook for an additional 2-3 minutes to heat the squash through.
6. Remove from heat and stir in the bean sprouts, green onions, and cilantro.
7. Serve the Spaghetti Squash Pad Thai topped with chopped peanuts and lime wedges on the side.

3. Acorn Squash Stuffed with Sausage and Apple (Calories: 450)

Our Acorn Squash Stuffed with Sausage and Apple recipe combines the best flavors of fall into one delightful dish. The savory sausage and sweet apple blend perfectly with the tender acorn squash, creating a hearty and flavorful meal that’s perfect for a cozy night in.

Ingredients:

• 2 medium acorn squash
• 1 lb ground sausage
• 1 medium onion, diced
• 1 medium apple, peeled and diced
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh sage
• Salt and pepper, to taste

Recipe:

1. Preheat oven to 375°F (190°C). Cut each acorn squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
2. While the squash is roasting, cook the sausage in a large skillet over medium heat, breaking it up into crumbles as it cooks. Once fully cooked, transfer the sausage to a large bowl, leaving any rendered fat in the skillet.
3. Add the diced onion and apple to the skillet and cook for 5-7 minutes, until softened.
4. Combine the cooked onion and apple with the sausage, breadcrumbs, Parmesan cheese, and sage. Season with salt and pepper to taste.
5. Remove the squash from the oven and turn them cut-side up. Spoon the sausage mixture into each squash half, packing it down slightly.
6. Return the stuffed squash to the oven and bake for an additional 20-25 minutes, until the filling is heated through and golden brown.

4. Creamy Butternut Squash Soup (Calories: 230)

Warm up with a bowl of our velvety Creamy Butternut Squash Soup. This rich and flavorful soup boasts a smooth, silky texture that is both comforting and satisfying. With just a hint of spice, it’s the perfect dish to enjoy on a chilly day.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp cayenne pepper
• Salt and pepper, to taste

Recipe:

1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 5 minutes, until softened.
2. Add the minced garlic and cook for an additional 1 minute, until fragrant.
3. Stir in the cubed butternut squash, vegetable broth, cinnamon, nutmeg, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the squash is tender.
4. Use an immersion blender or a standard blender to carefully puree the soup until smooth.
5. Stir in the coconut milk and season with salt and pepper to taste. Heat the soup gently over low heat for 5 minutes, or until warmed through.

6. Serve the Creamy Butternut Squash Soup with a sprinkle of cinnamon or a swirl of coconut milk, if desired.

5. Zucchini and Yellow Squash Gratin (Calories: 280)

Indulge in a delicious and satisfying side dish with our Zucchini and Yellow Squash Gratin. This recipe combines tender zucchini and yellow squash with a creamy, cheesy sauce, all topped with a golden, crispy breadcrumb crust.

Ingredients:

• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tbsp butter, melted
• Salt and pepper, to taste

Recipe:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Arrange the sliced zucchini and yellow squash in the prepared baking dish, alternating the slices and overlapping them slightly.
3. In a small bowl, whisk together the heavy cream, Gruyère cheese, and half of the Parmesan cheese. Season with salt and pepper to taste.
4. Pour the cream mixture evenly over the zucchini and squash slices.
5. In another small bowl, combine the breadcrumbs, melted butter, and the remaining Parmesan cheese. Sprinkle the breadcrumb mixture over the squash and zucchini.
6. Bake the gratin for 30-35 minutes, until the vegetables are tender and the topping is golden brown. Allow the dish to rest for 5 minutes before serving.

6. Stuffed Delicata Squash with Quinoa and Kale (Calories: 380)

Savor the earthy flavors of fall with our Stuffed Delicata Squash with Quinoa and Kale recipe. This wholesome and hearty dish is packed with nutritious ingredients like quinoa and kale, all nestled inside a tender, roasted delicata squash.

Ingredients:

• 2 medium delicata squash
• 1 cup quinoa, uncooked
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chopped kale
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• Salt and pepper, to taste

Recipe:

1. Preheat oven to 400°F (200°C). Cut each delicata squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes, until tender.
2. While the squash is roasting, cook the quinoa in vegetable broth according to package instructions. Once cooked, fluff with a fork and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 5 minutes, until softened.
4. Add the minced garlic and cook for an additional 1 minute, until fragrant.
5. Stir in the chopped kale and cook for 3-4 minutes, until wilted. Remove from heat and add the cooked quinoa, dried cranberries, and chopped walnuts. Season with salt and pepper to taste.
6. Remove the squash from the oven and turn them cut-side up. Spoon the quinoa mixture into each squash half, packing it down slightly.
7. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the filling is heated through and the squash is fully tender.

8. Serve the Stuffed Delicata Squash with Quinoa and Kale warm, garnished with additional chopped walnuts or a drizzle of olive oil, if desired.

7. Curried Butternut Squash and Chickpea Stew (Calories: 350)

Warm your soul with our flavorful and aromatic Curried Butternut Squash and Chickpea Stew. This fragrant and mildly spiced dish is packed with tender butternut squash and protein-rich chickpeas, making it a satisfying and nutritious meal for any occasion.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• 4 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• Salt and pepper, to taste
• Chopped cilantro, for garnish (optional)

Recipe:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 5 minutes, until softened.
2. Add the minced garlic, curry powder, cumin, turmeric, cinnamon, and cayenne pepper (if using), and cook for an additional 1 minute, until fragrant.
3. Stir in the diced butternut squash, vegetable broth, chickpeas, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the squash is tender.
4. Season the stew with salt and pepper to taste.
5. Serve the Curried Butternut Squash and Chickpea Stew hot, garnished with chopped cilantro if desired.

8. Cheesy Zucchini and Squash Casserole (Calories: 320)

Indulge in a comforting and delicious Cheesy Zucchini and Squash Casserole that the whole family will love. This creamy, cheesy casserole is loaded with tender zucchini and yellow squash, making it the perfect side dish for any meal.

Ingredients:

• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 1 small onion, chopped
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tbsp butter, melted
• Salt and pepper, to taste

Recipe:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a large bowl, combine the sliced zucchini, yellow squash, chopped onion, shredded cheddar cheese, and sour cream. Season with salt and pepper to taste.
3. Pour the zucchini mixture into the prepared baking dish, spreading it out evenly.
4. In a small bowl, mix together the grated Parmesan cheese, breadcrumbs, and melted butter. Sprinkle the breadcrumb mixture evenly over the zucchini and squash.
5. Bake the casserole for 35-40 minutes, until the vegetables are tender and the topping is golden brown. Allow the dish to rest for 5 minutes before serving.

9. Spaghetti Squash Carbonara (Calories: 410)

Enjoy a classic Italian dish with a healthy twist in our Spaghetti Squash Carbonara. This low-carb alternative to traditional pasta carbonara is just as satisfying and delicious, with the spaghetti squash strands perfectly capturing the rich and creamy sauce.

Ingredients:

• 1 large spaghetti squash
• 4 slices bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Chopped parsley, for garnish (optional)

Recipe:

1. Preheat oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and place cut-side down on a baking sheet. Roast for 40-45 minutes, until tender.
2. Once the squash has cooled, use a fork to scrape out the flesh, creating spaghetti-like strands. Set aside.
3. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet, leaving the rendered fat in the pan.
4. Add the diced onion to the skillet and cook for 5 minutes, until softened. Add the minced garlic and cook for an additional 1 minute, until fragrant.
5. In a small bowl, whisk together the eggs and grated Parmesan cheese. Season with salt and pepper to taste.
6. Add the cooked spaghetti squash to the skillet with the onions and garlic. Toss well to combine.
7. Remove the skillet from the heat and quickly stir in the egg and cheese mixture, tossing the spaghetti squash constantly to create a creamy sauce. If needed, return the skillet to low heat for 1-2 minutes to help the sauce thicken.
8. Stir in the cooked bacon and serve the Spaghetti Squash Carbonara hot, garnished with chopped parsley if desired.

10. Butternut Squash Risotto (Calories: 410)

Treat yourself to a luxurious and comforting meal with our creamy Butternut Squash Risotto. This classic Italian dish gets a seasonal twist with the addition of tender, sweet butternut squash, making it a perfect dish for entertaining or enjoying on a cozy night in.

Ingredients:

• 4 cups cubed butternut squash
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 5 cups warm vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper, to taste

Recipe:

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the cubed butternut squash and cook for 10-12 minutes, until softened and slightly caramelized. Remove the squash from the pot and set aside.
2. In the same pot, heat the remaining tablespoon of olive oil. Add the diced onion and cook for 5 minutes, until softened. Add the minced garlic and cook for an additional 1 minute, until fragrant.
3. Stir in the Arborio rice, ensuring it is well coated with the oil and onions. Cook for 2 minutes, until slightly translucent.
4. Add the white wine to the pot and cook, stirring constantly, until the liquid has been absorbed.
5. Gradually add the warm vegetable broth to the rice, one cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
6. Once all the broth has been absorbed and the rice is tender, stir in the cooked butternut squash, grated Parmesan cheese, and butter. Season with salt and pepper to taste.

7. Cook the risotto for an additional 2-3 minutes, until heated through and creamy.
8. Serve the Butternut Squash Risotto hot, garnished with additional grated Parmesan cheese and a sprinkle of fresh herbs, if desired.

11. Roasted Kabocha Squash with Maple Glaze (Calories: 250)

Experience the delightful sweetness of Roasted Kabocha Squash with Maple Glaze, a simple yet flavorful dish that showcases the natural flavors of this unique winter squash. The maple glaze adds a touch of sweetness, making this a perfect side dish for any meal.

Ingredients:

• 1 medium kabocha squash, seeded and cut into wedges
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp maple syrup
• 1 tbsp butter, melted
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Recipe:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the kabocha squash wedges on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper to taste.
3. Roast the squash for 25-30 minutes, until tender and lightly browned.
4. In a small bowl, whisk together the maple syrup, melted butter, cinnamon, and nutmeg.
5. Remove the squash from the oven and brush the maple glaze over each wedge.
6. Return the squash to the oven and roast for an additional 5-10 minutes, until the glaze is caramelized and the squash is fully tender.
7. Serve the Roasted Kabocha Squash with Maple Glaze warm, as a side dish or on its own as a delicious and nutritious snack.

12. Summer Squash and Corn Salad (Calories: 200)

Celebrate the flavors of summer with our refreshing and vibrant Summer Squash and Corn Salad. This light and colorful salad features crisp summer squash, sweet corn, and juicy cherry tomatoes, all tossed in a zesty lime dressing. It’s a perfect accompaniment for grilled dishes or a healthy picnic spread.

Ingredients:

• 2 medium zucchini, thinly sliced
• 2 medium yellow squash, thinly sliced
• 2 cups fresh corn kernels (from about 4 ears of corn)
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 1/2 tsp ground cumin
• Salt and pepper, to taste

Recipe:

1. In a large bowl, combine the thinly sliced zucchini, yellow squash, corn kernels, and cherry tomatoes.
2. In a small bowl, whisk together the chopped cilantro, fresh lime juice, olive oil, and ground cumin. Season with salt and pepper to taste.
3. Pour the dressing over the salad and toss well to combine.
4. Allow the Summer Squash and Corn Salad to sit for at least 15 minutes, so the flavors can meld together. Serve chilled or at room temperature.

Bonus: Quick and Easy Sauteed Pattypan Squash (Calories: 110)

Discover the delightful taste and texture of pattypan squash with our Quick and Easy Sauteed Pattypan Squash recipe. This simple yet flavorful dish brings out the natural flavors of this unique summer squash, making it a perfect side dish for any meal.

Ingredients:

• 2 cups pattypan squash, sliced
• 2 tbsp olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 2 tbsp chopped fresh parsley, for garnish (optional)

Recipe:

1. In a large skillet, heat the olive oil over medium heat. Add the thinly sliced onion and cook for 3-4 minutes, until softened.
2. Add the minced garlic to the skillet and cook for an additional 1 minute, until fragrant.
3. Stir in the sliced pattypan squash and cook for 5-7 minutes, until tender-crisp and lightly browned. Season with salt and pepper to taste.
4. Transfer the sauteed pattypan squash to a serving dish and garnish with chopped fresh parsley if desired.

Serve the Quick and Easy Sauteed Pattypan Squash as a side dish alongside your favorite grilled meats or vegetarian entrees. This versatile dish pairs well with a variety of flavors, making it a great addition to any meal.

Top 3 FAQ’s and Answers About Squash:

1. What are the different types of squash and how do I choose the right one for my recipe?

There are numerous varieties of squash, which can be generally divided into two categories: summer squash and winter squash. Summer squash includes zucchini, yellow squash, and pattypan squash, while winter squash encompasses butternut, acorn, spaghetti, kabocha, and delicata squash, among others. Each type of squash has its unique flavor, texture, and cooking properties. To choose the right squash for your recipe, consider the desired texture, flavor, and cooking method. For more guidance on selecting and using different types of squash, check out this helpful squash guide.

2. What is the best way to store squash?

The storage method for squash depends on whether it is a summer or winter variety. Summer squash should be stored in the refrigerator, unwashed, in a plastic bag or container with a paper towel to absorb moisture. It can last up to 1 week when stored properly. Winter squash, on the other hand, should be stored in a cool, dark, and dry place with good ventilation, such as a pantry or cupboard. Winter squash can last for several weeks or even months, depending on the variety. For more information on storing squash and other vegetables, visit this comprehensive storage guide.

3. Can I substitute one type of squash for another in a recipe?

While some squash varieties can be substituted for one another in certain recipes, it is important to consider the flavor and texture differences between the types of squash. For example, butternut squash has a sweet, nutty flavor and creamy texture that works well in soups and risottos, whereas spaghetti squash has a mild taste and stringy texture that makes it an excellent low-carb alternative to pasta. When substituting one type of squash for another, consider whether the characteristics of the squash will complement the other ingredients and flavors in the recipe.

These 12 mouth-watering squash recipes showcase the versatility and deliciousness of this wonderful vegetable. From hearty main dishes to light and refreshing salads, there’s a squash recipe for every taste and occasion. Give these dishes a try and enjoy the delightful flavors that squash has to offer.

And there you have it, folks! A scrumptious journey through the world of squash, from appetizers to main dishes and everything in between. Not only are these recipes mouth-watering, but they’re also nutritious and versatile, making it easy to incorporate squash into your daily meal planning. So, grab your apron and get ready to squash any lingering doubts about this fantastic vegetable (pun intended)! And while you’re feeling adventurous, why not explore even more culinary delights? Check out our article on 7 reasons why you need to add ricotta to your daily diet now and discover new ways to elevate your cooking game. Happy squashing!