Squash recipe collection

Microwave squash Parmesan with yellow squash baked in a milk-soaked bread and Parmesan mixture, topped with Italian bread crumbs. A quick, cheesy side dish.

Roasted acorn squash soup with garlic, wild rice, and a kick of cayenne. A cozy single-serving bowl that's vegan-friendly and loaded with warm spice.

Butternut and acorn squash soup with Gruyere cheese and fresh apple slices. Pureed smooth with a roux-thickened broth, then finished with julienned squash for added texture.

Slow cooker butternut squash with apples layered with brown sugar, butter, and mace. A sweet, caramelized side dish that cooks hands-free for hours.

Vegetarian stuffed winter squash filled with brown rice, carrots, peas, celery, and hazelnuts, then baked in a homemade tomato sauce. Serve hot or cold as a hearty plant-based main dish.

Stuffed summer squash halves filled with scooped squash flesh mixed with diced cheese and cream, topped with buttered bread crumbs and baked until golden. Simple, seasonal comfort food.

Vegetable-loaded summer chili with zucchini, squash, mushrooms, kidney beans, and bell peppers in a cumin-chili tomato broth. Hearty, meatless, and full of garden produce.

Summer squash and corn chowder with smoked trout, bacon, zucchini, and cream. A hearty seasonal soup built on bacon drippings and finished with flaked smoked fish.

Pureed summer squash soup with rosemary and chicken, sauteed in butter and blended smooth. Garnished with paper-thin raw squash slices.

Bread machine summer vegetable bread with julienned squash folded into a hearty dough of bread flour, whole wheat, and bran. Savory with soy sauce.

Summer vegetable saute with squash, bell pepper, green onions, and fresh tomato seasoned with chili powder. A quick low-fat vegetarian side served over rice.

Summer vegetable spaghetti tossed with zucchini, yellow squash and green beans in a light tomato sauce with a pinch of chili powder. Low in fat, no oil needed, and just as good served cold as a pasta salad.

Sweet 'n' sour squash medley: zucchini, yellow squash, and green beans simmered in a cinnamon-spiced brown sugar and white wine vinegar brine. A refrigerator side that lasts for days.

Sweet potato, apple, and onion gratin layered with Granny Smith apples, sauteed onions, and a crispy bacon-cheddar-breadcrumb topping broiled golden brown.

Sweet yams and winter squash baked until tender, then tossed with orange juice and maple syrup. Four-ingredient autumn side that leans on roasting and real maple for depth.

Vegetarian sweet and sour stir-fry loaded with snow peas, broccoli, enoki mushrooms, water chestnuts, bamboo shoots, and tropical fruit (pineapple, mango, mandarin orange) over rice.