20 Squash Recipes That Will Make Your Taste Buds Dance

I’ve attached a video for every recipe below from my favorite home cooks.

Squash is a versatile veggie that shines in many dishes. From zucchini to butternut, these tasty gourds can be cooked in lots of ways. You can roast, sauté, grill, or bake squash to make yummy meals your family will love.

Summer brings an abundance of yellow squash and zucchini. These mild-flavored veggies are great in casseroles, fritters, and even baked goods. Winter squash like acorn and butternut have a sweet, nutty taste that works well in soups and pies. No matter the season, there’s always a squash recipe to enjoy.

Butternut Squash Soup

You’ll love this tasty and comforting butternut squash soup! Here’s what you’ll need:

Ingredients:

1 large butternut squash, peeled and cubed
1 onion, diced
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 tsp dried thyme
1/2 tsp ground cumin
Salt and pepper to taste
2 tbsp olive oil
Optional: 1/4 cup heavy cream

Directions:

Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
Add cubed squash, broth, thyme, and cumin. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer to a regular blender in batches.
Season with salt and pepper to taste. For extra creaminess, stir in heavy cream if desired.
Serve hot and enjoy your homemade butternut squash soup! You can top it with a sprinkle of roasted pumpkin seeds or a swirl of cream for a fancy touch.

This soup is perfect for chilly days and can be stored in the fridge for quick meals throughout the week. You’ll love how easy and delicious it is!

Spaghetti Squash With Marinara Sauce

Here’s a tasty recipe for spaghetti squash with marinara sauce. It’s easy to make and perfect for a cozy dinner at home.

Ingredients:

1 spaghetti squash
2 tablespoons olive oil
Salt and pepper to taste
2 cups marinara sauce
2 ounces mozzarella cheese (optional)

Directions:

Preheat your oven to 450°F (230°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Brush the inside of the squash with olive oil and sprinkle with salt and pepper.
Place the squash cut-side down on a baking sheet lined with foil.
Bake for about 30 minutes, until the squash is tender when pierced with a fork.
Let the squash cool slightly, then use a fork to scrape out the flesh into spaghetti-like strands.
Warm up the marinara sauce in a pan.
Serve the squash strands topped with marinara sauce and sprinkle with mozzarella if desired.

Enjoy your healthy and delicious meal! This recipe is a great low-carb alternative to regular pasta.

Roasted Acorn Squash

You’ll need:

1 acorn squash
2 tablespoons olive oil
1 tablespoon maple syrup (optional)
Salt and pepper to taste
1 teaspoon dried herbs (like sage, rosemary, or thyme)
2 tablespoons butter

Here’s how to make it:

Heat your oven to 425°F (220°C).
Cut the squash in half from top to bottom. Scoop out the seeds.
Slice each half into 1-inch thick pieces.
Put the slices in a bowl. Add oil, salt, pepper, and herbs. Mix well.
Spread the pieces on a baking sheet lined with parchment paper.
Roast for 20-25 minutes, until the squash is almost tender.
Flip the pieces over. Drizzle with maple syrup if you like.
Roast for another 5-10 minutes until the squash is soft and golden.
Take the squash out and add a little butter to each piece.

Your roasted acorn squash is ready to enjoy! It’s great as a side dish or even as a light meal.

Zucchini Bread

Ready to bake a tasty treat? Zucchini bread is a great way to use up extra summer squash. Here’s what you’ll need:

Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)

Directions:

Preheat your oven to 325°F (165°C). Grease and flour two 8×4 inch loaf pans.
Mix flour, salt, baking powder, soda, and cinnamon in a bowl.
Beat eggs, oil, vanilla, and sugar in another large bowl.
Add dry ingredients to the egg mixture and stir until combined.
Gently fold in zucchini and nuts.
Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan on rack for 20 minutes. Remove bread from pan and cool completely.

Now you’re all set to enjoy your homemade zucchini bread!

Pumpkin Pie

You’ll need:

1 butternut squash or pumpkin
1 cup heavy cream
3/4 cup brown sugar
2 eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1 unbaked pie crust

Directions:

Cut the squash in half and remove seeds. Place cut-side down on a baking sheet.
Bake at 375°F for about 1 hour until soft. Let cool, then scoop out the flesh.
Blend the squash until smooth. Measure out 2 cups of puree.
Mix puree with cream, sugar, eggs, vanilla, and spices in a bowl.
Pour the mixture into your pie crust.
Bake at 375°F for 45-50 minutes until the filling is set.
Let the pie cool completely before slicing.

Your homemade pumpkin pie will be creamy and delicious! The natural sweetness of butternut squash gives it amazing flavor.

Stuffed Summer Squash

You’ll love this tasty stuffed summer squash recipe! Here’s what you need:

Ingredients:

4 medium yellow summer squash
1/2 lb ground sausage
1/4 cup diced onion
1/2 cup breadcrumbs
1/2 cup shredded cheese
Salt and pepper to taste

Directions:

Cut squash in half lengthwise. Scoop out the insides, leaving a 1/4-inch shell.
Cook sausage and onion in a pan until browned. Drain excess fat.
Mix sausage, breadcrumbs, and cheese in a bowl. Season with salt and pepper.
Fill squash halves with the mixture. Place in a baking dish.
Bake at 375°F for about 25-30 minutes until squash is tender and filling is hot.
Let cool for a few minutes before serving. Enjoy your cheesy stuffed squash!

This easy recipe is perfect for using up summer squash from your garden. The cheesy filling pairs well with many main dishes. You can also make it ahead and reheat for a quick meal.

Butternut Squash Risotto

Here’s what you’ll need:

1 butternut squash, peeled and cubed
1 onion, diced
2 cloves garlic, minced
1 1/2 cups Arborio rice
4 cups vegetable broth
1/2 cup white wine
2 tablespoons butter
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh herbs (rosemary or sage)

Now, let’s cook!

Start by roasting the squash. Toss it with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F for about 20 minutes.

While that’s cooking, sauté the onion in a large pot. Add the garlic and rice, stirring for a minute.

Pour in the wine and let it simmer until absorbed. Then start adding the broth, one cup at a time. Keep stirring!

As you add the last cup of broth, mix in the roasted squash. Stir gently to combine.

Finally, add the butter and Parmesan. Give it a good stir until everything is creamy and delicious.

Sprinkle with fresh herbs and enjoy your homemade butternut squash risotto!

Grilled Zucchini

Here’s what you’ll need:

2-3 medium zucchini
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: garlic powder, Italian seasoning

Now, let’s get grilling!

Slice your zucchini into 1/2-inch thick rounds or diagonal pieces.
Toss the slices in a bowl with olive oil and seasonings. Make sure they’re evenly coated.
Preheat your grill to medium-high heat (around 450°F).
Place the zucchini slices on the grill grates in a single layer.
Grill for 3-4 minutes on each side. You’ll know they’re done when you see nice grill marks and the zucchini is tender.
Use tongs to remove the zucchini from the grill.

That’s it! Your grilled zucchini is ready to enjoy. Serve it as a tasty side dish or add it to salads and sandwiches for extra flavor.

Squash Casserole

Here’s what you’ll need to make a tasty squash casserole:

4 cups sliced yellow squash
1 chopped onion
1/2 cup butter
1 cup shredded cheddar cheese
2 eggs, beaten
1/4 cup milk
1 cup crushed crackers
Salt and pepper to taste

Now let’s make it!

Preheat your oven to 400°F. Cook the squash and onion in a skillet with a bit of water until tender, about 5 minutes. Drain well.

Mix the cooked veggies with 6 tablespoons melted butter, cheese, eggs, milk, and seasonings. Pour into a greased baking dish.

Top with crushed crackers mixed with 2 tablespoons melted butter. Bake for 25-30 minutes until golden and bubbly.

Let it cool for 10 minutes before serving. Enjoy your homemade squash casserole!

Pumpkin Spice Latte

You’ll need:

1 cup milk
2 tablespoons pumpkin puree
1 tablespoon maple syrup or sugar
1/4 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract
1 shot espresso or 1/4 cup strong coffee
Whipped cream (optional)

Here’s how to make it:

Heat the milk, pumpkin puree, and maple syrup in a small pot over medium heat. Stir often until it’s hot but not boiling.

Take the pot off the heat. Add the pumpkin pie spice and vanilla. Whisk well.

Make your espresso or strong coffee and pour it into a mug.

Add the pumpkin milk mixture to your coffee. Stir to mix everything together.

If you want, top with whipped cream and a sprinkle of pumpkin pie spice.

Enjoy your homemade pumpkin spice latte! It’s perfect for a cozy fall day.

Zucchini Noodles (Zoodles)

You’ll need:

2 medium zucchini
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper to taste

How to make zoodles:

Wash your zucchini and cut off the ends.
Use a spiralizer to turn the zucchini into noodles. If you don’t have one, a vegetable peeler or box grater works too!
Heat olive oil in a large pan over medium heat.
Add minced garlic and cook for 30 seconds until fragrant.
Toss in your zucchini noodles and cook for 1-2 minutes. Don’t overcook or they’ll get mushy!
Season with salt and pepper.

That’s it! Your zoodles are ready to enjoy. Try them with your favorite pasta sauce or as a side dish. They’re a yummy, low-carb alternative to regular pasta.

Butternut Squash Ravioli

You’ll need:

1 butternut squash
Pasta dough (homemade or store-bought)
1 shallot, diced
2 cloves garlic, minced
Fresh sage leaves
Butter
Salt and pepper
Olive oil
Grated Parmesan cheese

Here’s how to make it:

Cut the squash in half and remove the seeds. Brush with olive oil and roast at 400°F for 30 minutes.
Scoop out the cooked squash and mash it. Mix in some salt, pepper, and grated Parmesan.
Roll out your pasta dough and cut into circles. Place a small amount of squash filling in the center of each circle.
Wet the edges of the pasta and fold over to seal, creating half-moon shapes. Press firmly to remove air bubbles.
Bring a pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float to the surface.
While the ravioli cook, melt butter in a pan. Add minced garlic and sage leaves. Cook until the butter browns slightly.
Drain the ravioli and add them to the pan with the brown butter sauce. Toss gently to coat.
Serve your ravioli hot, topped with extra Parmesan cheese if you like. Enjoy your homemade butternut squash ravioli!

Squash Fritters

You’ll love these tasty squash fritters! They’re a great way to use up extra summer squash.

Here’s what you’ll need:

2 cups grated yellow squash
1/4 cup diced onion
1/2 cup all-purpose flour
1 egg
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Oil for frying

To make the fritters:

Mix the grated squash, onion, flour, egg, salt, pepper, and garlic powder in a bowl.
Heat oil in a large skillet over medium heat.
Drop spoonfuls of batter into the hot oil, about 1 inch apart.
Cook for 1-2 minutes per side until golden brown.
Remove fritters and drain on paper towels.

Serve your squash fritters warm. They’re crispy on the outside and tender inside. Enjoy them as a side dish or tasty snack!

Pumpkin Muffins

You’ll love these tasty pumpkin muffins! Here’s what you need:

Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 cups pumpkin puree
2 eggs
1/4 cup milk

Directions:

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin pan or line with paper liners.
Mix the dry ingredients in a large bowl: flour, baking soda, spices, and salt.
In another bowl, whisk together oil, sugars, pumpkin puree, eggs, and milk.
Pour the wet ingredients into the dry ingredients. Stir until just combined.
Spoon the batter into the muffin cups, filling each about 3/4 full.
Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Enjoy your warm, spicy pumpkin muffins! They’re perfect for fall mornings or as an afternoon snack.

Roasted Delicata Squash

Here’s what you’ll need:

2 medium delicata squash
2 tablespoons olive oil
1/2 teaspoon salt
Optional: herbs, spices, or Parmesan cheese

Now, let’s get cooking!

Preheat your oven to 425°F (220°C).
Wash the squash and cut off the ends. Slice each squash in half lengthwise.
Scoop out the seeds with a spoon. Cut the squash into 1/2-inch thick half-moons.
Place the squash pieces in a bowl. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.
Arrange the squash in a single layer on a baking sheet.
Pop it in the oven for 25-35 minutes. Flip the pieces halfway through.
Your squash is ready when it’s tender and golden brown.

Zucchini Lasagna

Want to try a tasty low-carb twist on a classic? Zucchini lasagna is the perfect way to use up summer squash!

Ingredients:

4 medium zucchini, sliced lengthwise
1 lb ground beef
1 jar marinara sauce
15 oz ricotta cheese
2 cups shredded mozzarella
1/2 cup grated Parmesan
1 egg
2 tbsp fresh basil, chopped
Salt and pepper to taste

Directions:

Preheat your oven to 375°F. Salt zucchini slices and let sit for 10 minutes. Pat dry with paper towels.
Brown the ground beef in a large skillet. Add marinara sauce and simmer for 10 minutes.
Mix ricotta, 1 cup mozzarella, Parmesan, egg, basil, salt, and pepper in a bowl.
In a 9×13 dish, layer: sauce, zucchini, cheese mixture. Repeat 2-3 times.
Top with remaining sauce and mozzarella. Bake for 40-45 minutes until bubbly.

Let it cool for 10-15 minutes before serving. Enjoy your zucchini lasagna!

Squash Curry

Here’s a tasty squash curry recipe for you to try!

Ingredients:

1 butternut squash, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
1 can coconut milk
2 tbsp red curry paste
1 tbsp oil
Salt to taste

Directions:

Heat oil in a large pot over medium heat. Add onion and garlic, cooking until soft.
Stir in curry paste and cook for 1 minute until fragrant.
Add cubed squash and coconut milk. Bring to a simmer.
Cover and cook for 15-20 minutes, stirring occasionally, until squash is tender.
Season with salt to taste.

Serve your curry hot over rice or with naan bread. You can add other veggies or chickpeas for extra flavor and texture. Enjoy your homemade squash curry!

Pumpkin Cheesecake

Here’s what you’ll need:

3 packages cream cheese, softened
1 cup sugar
1 can pumpkin puree
3 eggs
1/4 cup sour cream
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
1 pre-made graham cracker crust

Now, let’s make your cheesecake!

Preheat your oven to 350°F (175°C).
Beat the cream cheese and sugar until smooth.
Mix in the pumpkin puree.
Add eggs one at a time, mixing well after each.
Stir in sour cream and vanilla.
Add cinnamon, ginger, nutmeg, and salt. Mix until combined.
Pour the filling into your crust.
Bake for about 1 hour, until the center is almost set.
Let it cool, then refrigerate for at least 4 hours.

Your pumpkin cheesecake is ready to enjoy! Serve it chilled with a dollop of whipped cream if you like.

Butternut Squash Mac And Cheese

Here’s what you’ll need:

1 butternut squash, halved and seeded
2 tablespoons olive oil
Salt and pepper
8 ounces macaroni
2 cups shredded cheddar cheese
1/2 cup milk
1/4 cup butter
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Now, let’s get cooking!

First, preheat your oven to 400°F. Drizzle the squash with olive oil and sprinkle with salt and pepper. Place it cut-side down on a baking sheet.

Roast the squash for about 40-50 minutes until it’s soft. While it’s cooking, boil your macaroni according to the package instructions.

Once the squash is done, scoop out the flesh and mash it up. In a large pot, melt the butter and add the garlic and onion powder.

Mix in the mashed squash, milk, and cheese. Stir until everything is well combined and the cheese is melted.

Add your cooked macaroni to the cheese sauce and mix well. Season with salt and pepper to taste.

Your butternut squash mac and cheese is ready to serve! Enjoy this creamy, comforting dish that’s perfect for fall.

Zucchini Chocolate Cake

You’ll need:

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup vegetable oil
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups grated zucchini
1 cup chocolate chips

Directions:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Mix the flour, sugar, cocoa, baking soda, cinnamon, and salt in a bowl.
In another bowl, beat the oil, eggs, sour cream, and vanilla.
Add the wet ingredients to the dry ones. Mix until just combined.
Fold in the grated zucchini and chocolate chips.
Pour the batter into your prepared pan.
Bake for 35-40 minutes, until a toothpick comes out clean.
Let the cake cool before serving.

This cake is super moist thanks to the zucchini. You won’t even taste it, but it adds lots of nutrition!