649 squash recipes

The flesh of spaghetti squash, when cooked, comes out like strands of cooked spaghetti and makes a great light stand-in for pasta lovers.

Hubbard squash soup blends roasted squash puree with garlic, vegetable stock, heavy cream, and warm hints of cinnamon and mace. A creamy, vegetarian fall soup ready in an hour.

Vegan squash soup blends sweet buttercup squash with apple, onion, and fresh ginger into a silky, dairy-free bowl. No cream needed; the squash and apple do all the work. A cozy, healthy fall starter.

Maple acorn squash bakes halved squash filled with brown sugar, butter, and pure maple syrup until fork-tender. Four-ingredient New England side dish for Thanksgiving and fall dinners.

Low-carb spaghetti squash, juicy skinless chicken breast with mushrooms in a flavorful reduction sauce. Seriously yummy way to prepare otherwise boring spaghetti squash.

Sweet butternut squash soup blended with apples, carrots, onions, and fresh ginger into a creamy vegan puree. Six ingredients, no broth, naturally sweet and warming.

Easy baked butternut squash seasoned with the warmth of cardamom and star anise.

I made extra cracker crumbs and mixed them with some of the cheese to sprinkle over the top. A very rich but delicious casserole. Thanks for sharing.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

Creamy winter squash soup with finely chopped hazelnuts, onions, and a splash of sherry. The nuts add nutty body without any dairy thickener. A simple autumn first course.

Microwave ginger squash soup with butternut, fresh ginger, orange juice and zest, finished with nutmeg. An elegant fall starter ready in 30 minutes, no stovetop required.

Curried squash soup blends butternut squash with curry powder, cumin, garlic and chicken broth for a velvety low-fat fall starter. Naturally gluten-free, freezer-friendly, ready in under an hour.

Keep enjoying the warmth of summer days with this colorful dish!

The mere sight of this cute-looking yummilicious noodle, served on a plate, will make you salivate, and if you eat it, it will make you reinvigorated too. This Italian dish is a brilliant blend of arrabbiata sauce and squash in the form of noodles. The carefully spiralized noodle and diced tomatoes make this dish very appealing to the eyes. But it doesn’t stop there, its appearance is as great as the taste. Oh… The squash noodles are rich in vitamins, minerals and fibre which make the body healthy. They also have a minimal amount of fat, are rich in protein and are relatively low in calories and carbs. It is a great source of energy for the body—and a great delight to the mouth! That’s also very important. Now, let us see how we can prepare this tempting dish. Shall we!

I didn't like acorn squash so much in the past, but now I'm converted by this delicious soup. It was loaded with great flavor, and I couldn't stop eating it. I think butternut squash should work too. Have saved the recipe into my recipe box, and also sent it to my mom who loves squash soup.

Roasted acorn squash soup: foil-roasted squash pureed with sweated onion and garlic, finished with cream, cinnamon, and a whisper of mace for a velvety fall starter.