Squash Recipes

A tasty, filling and nutritious dish. It was easy to make, both the flavor and the texture were great. We had it with a few slices of homemade whole wheat bread, delicious!

Roasted squash and apple gave the soup lots of yummy flavor, chopped hazelnuts added some crunchy texture and nuttiness. We served it with a savory pie together, perfect. Or you can serve the soup with a loaf of good bread.

This casserole was scrumptious, the butternut squash and the sweet potatoes turned out soft, sweet and full of flavor; burglar gave the meaty texture and soaked all the delicious flavor; tomato, red wine and stock made a delicious base for this casserole.

Carrot and acorn squash soup pureed silky smooth with thyme, dill and white pepper. Vegetarian, naturally sweet from roasted squash and grated carrots, thickened with a handful of rolled oats instead of cream.

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.

I added a little bit more honey, and the stuffed squashs were yummy.

Creamy vegan Buddhist soup with pumpkin, sweet potato, mung beans, peanuts, and fried tofu in rich coconut milk broth. A nourishing one-pot meal with 120+ reviews.

This is an AMAZING and beautiful meal. Make sure you have lots of sauce!

The simple flavors ring true in this recipe. Go back to basics, buy yourself a squash from a local farmer, add simple high-quality ingredients. We add a dollop of sour cream upon serving and enjoy the warm flavor of our roots every time we make this recipe.

Low-carb patty pan squash lasagna using thin squash slices instead of noodles, layered with spaghetti sauce, cottage cheese, mozzarella, and Parmesan. A gluten-free, veggie-packed comfort dish.

Thick, warming butternut squash chili with kidney beans, plum tomatoes, red wine, and a hint of orange zest. Seasoned with cumin, chili powder, and allspice. A cozy vegetarian chili for fall and winter.

Golden autumn soup: a silky puree of butternut squash, carrots, potato and leeks finished with cream and a splash of white wine. Fall vegetables in a single warming bowl.

It was so flavorful, instead of broth, we used canned tomato. Served the stew with homemade whole wheat bread, yum.

A flavourful and hearty soup warms you up instantly, an ideal soup on a cold fall or winter day.

This is a quick, easy and economical recipe, and it was very tasty too. Feta cheese and black olives gave the dish the Mediterranean flavor. Using spaghetti squash lowered the carb and calorie intakes. Definitely will make it again.

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.