I love experimenting with squash recipes. I have recipes ranging from Spaghetti Squash Caponata and Roasted Butternut Squash Burrata Tart to Acorn Squash Curry Gnocchi, Summer Squash Zoodle Primavera, and Pumpkin Squash Polenta Pie.

My favrits include Squash Blossom Dim Sum and Crispy Fried Chayote Fritters. I think these rock.

The 23 Best squash recipes

Spaghetti Squash Caponata

I made Spaghetti Squash Caponata, a dish combining baked spaghetti squash strands with cooked eggplant, red bell pepper, red onion, garlic, diced tomatoes and capers. Its a simple meal with a tangy twist.

Ingredients

• 1 medium spaghetti squash, halved and seeded
• 1 medium eggplant, diced
• 1 red bell pepper, chopped
• 1 small red onion, sliced
• 2 garlic cloves, minced
• 1 can (14oz) diced tomatoes
• 2 tbsp capers

Instructions

1. Preheat the oven to 400°F. Cut the spaghetti squash in half, scoop out the seeds, drizzle a bit of olive oil over it, then bake for about 35-40 mins until its soft and tender.

2. In a large pan, heat some olive oil and toss in the diced eggplant, chopped bell pepper, sliced onion, and minced garlic. Let them cook until they start to soften, then stir in the canned tomatoes and capers.

3. Once the squash is done, use a fork to scrape out the strands and mix them into the pan. Season with salt and pepper to taste. Give it a good stir and let it simmer a couple minutes before serving. Enjoy!

Roasted Butternut Squash Burrata Tart

I prepared a roasted butternut squash burrata tart using roasted cubed squash, puff pastry and chunks of burrata, plus olive oil, salt, pepper and fresh thyme leaves. Its real inviting and cozy.

Ingredients

• 1 small butternut squash, peeled and cubed
• 1 sheet puff pastry, thawed
• 1 ball burrata cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme leaves

Instructions

1. Preheat oven to 400°F. Toss the cubed squash in olive oil, salt, and pepper then roast it on a baking sheet for about 25-30 minutes until it’s soft and a bit caramelized.

2. Roll out the puff pastry on a parchment lined tray. Spread the roasted squash evenly over it and sprinkle fresh thyme leaves.

3. Tear the burrata into chunks and carefully place them over the squash. Return the tart to the oven for another 10-15 minutes just until the pastry gets golden and puffy.

4. Remove from the oven, let it cool a bit and then serve warm while its still gooey in the middle. Enjoy!

Acorn Squash Curry Gnocchi

I made acorn squash curry gnocchi with roasted acorn squash, potato gnocchi, diced onion, minced garlic, curry powder and coconut milk. Its a hearty dish spiced with salt and pepper that warms you up.

Ingredients

• 1 medium acorn squash, peeled and cubed
• 1 package potato gnocchi
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons curry powder
• 1 can coconut milk
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F. Toss the squash cubes in a little oil, salt and pepper then roast on a baking tray for about 25 minutes till they’re soft and slightly caramelized.

2. While the squash is roasting, heat some oil in a big pan. Sauté the diced onion and minced garlic for 3-4 minutes till they get nice and soft. Then stir in the curry powder.

3. Pour in the coconut milk and let it simmer gently. Once it’s bubbling, mix in the roasted squash and check the seasoning – adjust salt and pepper if needed.

4. Boil the gnocchi in a pot of salted water. As soon as they float to the top, drain them and fold them into the curry sauce. Enjoy it hot.

Delicata Squash and Farro Salad

I made a Delicata Squash and Farro Salad with roasted squash, cooked farro, baby arugula, thinly sliced red onion, pomegranate seeds and toasted hazelnuts tossed in Maple Dijon dressing and think its pretty nutritious.

Ingredients

• 1 medium Delicata Squash, cut into half moons and seeded
• 1 cup cooked farro
• 2 cups baby arugula
• 1/2 red onion, thinly sliced
• 1/2 cup pomegranate seeds
• 1/4 cup toasted hazelnuts, roughly chopped
• 2 tbsp Maple Dijon dressing

Instructions

1. Preheat your oven to 400°F. Toss the squash with a bit of olive oil, salt and pepper then roast it on a baking tray for about 25 minutes until it gets soft and a little caramelized.

2. While the squash is roasting, cook the farro as directed on the package and drain it when its done.

3. In a large bowl, mix the roasted squash, farro, arugula, red onion, pomegranate seeds and hazelnuts. Drizzle the Maple Dijon dressing over it and toss everything lightly.

4. Taste, adjust seasonins if needed and serve warm or at room temperature. Enjoy your salad!

Kabocha Squash Thai Coconut Soup

I made this Kabocha Squash Thai Coconut Soup with tender kabocha, creamy coconut milk, Thai red curry paste, vegetable stock, minced garlic and fresh ginger then finished with lime juice its simple and warming.

Ingredients

• Kabocha squash, peeled and cubed (about 1 small squash)
• Coconut milk (1 can)
• Thai red curry paste (2 tbsp)
• Vegetable stock (2 cups)
• Fresh ginger, grated or thinly sliced (1 inch piece)
• Garlic cloves, minced (2 cloves)
• Lime juice (1-2 tbsp)

Instructions

1. Heat a large pot on medium heat and add a little oil. Once its warm, saute the garlic and ginger for a minute till they start smellin’ really good then stir in the Thai red curry paste.

2. Pour in the coconut milk and vegetable stock, then add the cubed Kabocha squash. Let the soup come to a gentle simmer and cook for about 15-20 minutes untill the squash is fork tender.

3. Remove the pot from the heat and stir in the lime juice. Taste and adjust the seasoning if needed then serve hot, enjoying the warm and creamy flavors.

Summer Squash Zoodle Primavera

I make Summer Squash Zoodle Primavera with spiralized zucchini, halved cherry tomatoes, thin sliced red bell pepper, minced garlic and chopped basil warmed in olive oil. Its a light dish thats easy to whip up.

Ingredients

• 2-3 medium zucchini, spiralized into zoodles
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, sliced thin
• 2 cloves garlic, minced
• 2 tbsp olive oil
• A handful of fresh basil leaves, chopped

Instructions

1. Heat the olive oil in a large pan over medium heat and add the minced garlic, letting it cook for about one minute until it’s fragrant.

2. Toss in the red bell pepper and cherry tomatoes and saute them for 2-3 minutes till they start to soften.

3. Add the zucchini zoodles to the pan and stir them in, cooking for another 2 minutes; be careful not to overcook them coz they can get mushy.

4. Finally, take the pan off the heat and mix in the chopped basil, a pinch of salt and some pepper then serve while its still warm Enjoy!

Pumpkin Squash Polenta Pie

I made this Pumpkin Squash Polenta Pie recently by roasting pumpkin puree and diced butternut squash in olive oil then topping them with creamy polenta made with water, salt and pepper. Its simple to prepare.

Ingredients

• 1 cup pumpkin puree
• 1 cup diced butternut squash
• 1/2 cup polenta
• 1 1/4 cups water
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F and toss the diced squash and pumpkin puree with olive oil, salt and pepper then roast them for about 20-25 minutes until they’re tender.

2. In a small pot, bring the water to a boil then slowly whisk in the polenta while stirring constantly to avoid lumps, reduce the heat and let it simmer until its thick and creamy around 10 minutes.

3. Pour the roasted veggies in a pie pan and gently spread the cooked polenta over top smoothing it out and then bake for another 10 minutes so the pie sets up nice.

Pattypan Squash Pesto Flatbread

I made this Pattypan Squash Pesto Flatbread using sliced pattypan squash on flatbread dough spread with pesto sauce, mozzarella cheese and halved cherry tomatoes brushed with olive oil, salt and pepper. Its simple and quick.

Ingredients

• 1 Pattypan squash, sliced thin
• 1 flatbread dough
• 4 tablespoons pesto sauce
• 1 cup shredded mozzarella cheese
• A handful of cherry tomatoes, halved
• Olive oil
• Salt and pepper

Instructions

1. Preheat your oven to 425°F and lightly brush the squash slices with olive oil, salt and pepper.

2. Roll out the flatbread dough on a lightly floured surface and spread the pesto sauce evenly over it.

3. Arrange the pattypan squash slices and cherry tomatoes on top then sprinkle the mozzarella cheese all over.

4. Bake in the preheated oven for 10-12 minutes until the flatbread is crispy and cheese is melted, dont overbake or it might get soggy.

Zucchini Blossom Frittata

I whipped up a Zucchini Blossom Frittata using fresh zucchini blossoms, eggs, whole milk, goat cheese, olive oil, salt and pepper. Its a simple recipe thats easy to make and really enjoyable in any meal.

Ingredients

• 6 fresh zucchini blossoms, stamens removed
• 6 large eggs
• 1/4 cup whole milk
• 1/2 cup crumbled goat cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375 F and heat the olive oil in a cast iron skillet on medium heat.

2. Lightly saute the zucchini blossoms for about a minute just to soften them up then set them aside.

3. In a bowl, beat together the eggs, milk, salt, and pepper then stir in the goat cheese.

4. Return the blossoms to the skillet, pour the egg mixture over, and cook it on medium heat for 4 mins. Once it starts to set, transfer the skillet to the oven and bake for another 7 to 10 mins until its fully cooked. Enjoy your frittata even if it dont look perfect at first!

Crookneck Squash Tempura Bites

I prepared Crookneck Squash Tempura Bites by coatin crookneck squash in flour, dipping em in a mix of ice cold water and egg and frying in vegetable oil until golden, seasoning with salt and pepper.

Ingredients

• 1 medium crookneck squash, cut into bite-size pieces
• 3/4 cup all-purpose flour, plus extra for dusting
• 1 cup ice-cold water
• 1 egg, lightly beaten
• Salt and pepper to taste
• Vegetable oil for frying

Instructions

1. Cut up the crookneck squash into small pieces and dust ’em lightly with flour.

2. In a bowl, mix the cold water, egg, and 3/4 cup flour just until combined
don’t overmix cause that makes it tough.

3. Dip the squash pieces into the batter and carefully place ’em in hot vegetable oil; fry for about 2 minutes each side till golden.

4. Remove ’em with a slotted spoon, drain on paper towels, season with salt and pepper and serve hot. Enjoy!

Chayote Squash Ceviche

I’m making chayote squash ceviche with diced chayote, red bell pepper, cucumber and red onion mixed with jalapeno, lime juice, and cilantro. Its fresh and zesty and perfect for a quick snack.

Ingredients

• 1 medium chayote squash, peeled and diced
• 1 red bell pepper, finely chopped
• 1 small cucumber, diced
• 1/2 red onion, thinly sliced
• 1-2 jalapeno peppers, seeded and minced
• Juice of 3 limes
• A handful of fresh cilantro, chopped

Instructions

1. Start by preparing all your veggies; peel and dice the chayote squash and chop the red bell pepper, cucumber, and red onion really finely.

2. Mix the veggies in a bowl then add the minced jalapeno, cilantro and lime juice, ensuring every piece gets a little coat.

3. Season with salt to taste and stir well, letting it marinate in the fridge for about 15 minutes so all the flavors can blend.

4. Give it a final stir, check seasoning again, and serve immediately as a fresh, tangy snack or appetizer. Enjoy your ceviche!

Turban Squash Chutney

I made turban squash chutney using diced turban squash, red onion, garlic and ginger with rice vinegar, brown sugar and salt. It are simple yet tangy and goes well with any meal.

Ingredients

• 2 cups diced turban squash
• 1 medium red onion, chopped
• 2 garlic cloves, minced
• 1 inch piece of ginger, grated
• 1/4 cup rice vinegar
• 2 tbsp brown sugar
• Salt to taste

Instructions

1. In a pot, simmer the diced squash in water until it’s soft, about 10 minutes then drain the water.

2. Meanwhile, fry the chopped onion with the minced garlic and grated ginger in a pan until they get fragrant.

3. Mix the cooked squash with the fried mixture and stir in the rice vinegar, brown sugar and salt. Let it simmer for a few minutes so all the flavors blend.

4. Let cool a bit, taste and adjust the seasoning if needed then serve with your meal.

Scallop Squash Ratatouille

I tried Scallop Squash Ratatouille featuring scallop squash, sea scallops, diced tomatoes, red bell pepper, chopped eggplant and minced garlic drizzled with olive oil. Its a hearty mix of roasted veggies and seared seafood.

Ingredients

• 1 medium scallop squash, sliced
• 8-10 fresh sea scallops, cleaned
• 2 medium tomatoes, diced
• 1 red bell pepper, sliced
• 1 small eggplant, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400F. Arrange the squash, tomatoes, bell pepper, and eggplant on a baking tray. Drizzle with olive oil and sprinkle the minced garlic on, season with salt and pepper.

2. Roast the veggies for about 20 minutes untile they get tender, making sure to toss them halfway coz they might cook unevenly.

3. In a hot pan, season the scallops with a pinch of salt and sear each side for about 2-3 minutes until theyre nicely browned.

4. Plate the roasted vegetables and tucks scallops on top, then serve immediately and enjoy your meal.

Venetian Squash Pesto Pasta

I made Venetian Squash Pesto Pasta with sliced Venetian squash, al dente pasta, fresh basil, toasted pine nuts, minced garlic, grated Parmesan and extra virgin olive oil. It turned out simple and a great meal.

Ingredients

• Venetian Squash
  1 medium, sliced
• Pasta (spaghetti or linguine)
  12 oz
• Fresh basil leaves
  1 cup
• Pine nuts
  1/3 cup, toasted
• Garlic
  2 cloves, minced
• Grated Parmesan cheese
  1/2 cup
• Extra virgin olive oil
  1/4 cup

Instructions

1. Boil the pasta in salted water until its al dente then drain, saving about 1/2 cup of the pasta water.

2. Sauté the Venetian squash in a splash of olive oil in a pan until it gets a bit soft and lightly browned.

3. In a food processor, blend the basil, garlic, pine nuts, Parmesan and olive oil until its smooth. Throw in some salt and pepper to taste.

4. Mix the pasta and squash with the pesto, add a bit of the reserved pasta water if needed to make it creamier, and serve it warm.

Pumpkin Squash Haroset Bruschetta

I made Pumpkin Squash Haroset Bruschetta by roasting pumpkin squash and mixing it with a haroset blend of apple, walnuts and dates, extra chopped walnuts, olive oil, salt and cinnamon on toasted bread. Its simple.

Ingredients

• 1 small pumpkin squash, peeled and diced
• 1 cup haroset mix (finely chopped apples, walnuts, and dates)
• 1/2 cup chopped walnuts
• 1 apple, cored and finely diced
• 2 tablespoons olive oil
• A pinch of salt and cinnamon

Instructions

1. Preheat your oven to 400°F. Toss the diced pumpkin squash in olive oil with a pinch of salt and cinnamon then roast for about 20 minutes untill it becomes soft.

2. In a bowl, mix the hot roasted squash with your haroset mix, chopped walnuts and apple. Stir it well so all the flavours blend.

3. Toast slices of bread until they are just crisp enough then top them with your pumpkin squash haroset mixture. Serve warm and enjoy!

Butternut Squash Mille-Feuille

I discovered butternut squash mille-feuille is a layered dish made with thinly sliced butternut squash, puff pastry, goat cheese, fresh thyme, olive oil, salt and black pepper. Its kinda simple but really cool!

Ingredients

• Thinly sliced butternut squash
• Frozen puff pastry sheets (thawed)
• Goat cheese or cream cheese
• Fresh thyme
• Olive oil
• Salt
• Black pepper

Instructions

1. Preheat your oven to 400°F. While that’s heating up, slice the butternut squash real thin so it cooks evenly even if it sounds tricky.

2. Lay one puff pastry sheet on a flat surface, then put a layer of squash slices on top. Spread a light layer of goat cheese and sprinkle some thyme, salt and pepper generously.

3. If you have enough, add another layer using another sheet of pastry and repeat the process. Drizzle a little bit of olive oil over the whole thing.

4. Bake for around 25 mins until the pastry is golden and the squash is tender. Let it cool for a bit before serving, and enjoy your cool homemade dish!

Ribboned Zucchini Carpaccio

I recently tried Ribboned Zucchini Carpaccio, a light dish that use thin sliced zucchinis, extra virgin olive oil, fresh lemon juice, sea salt, freshly ground black pepper, and shaved Parmesan cheese. Simple and fresh.

Ingredients

• 2 medium zucchinis, thinly sliced into ribbons
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• Sea salt to taste
• Freshly ground black pepper to taste
• 1/4 cup shaved Parmesan cheese
• 2 tbsp toasted pine nuts (optional)

Instructions

1. Use a spiralizer or a vegetable peeler to make long, even ribbons from the zucchinis and put them in a bowl.

2. Drizzle olive oil and lemon juice over the zucchini ribbons then add salt and pepper, mix gently so every piece gets some flavor.

3. Arrange the ribbons nicely on a serving plate and scatter the Parmesan cheese on top, add the toasted pine nuts if you want.

4. Let it sit for about 5 minutes so the flavors mix together before you serve it out.

Golden Delicata Squash Tacos

I made Golden Delicata Squash Tacos by roasting squash with olive oil, chili powder, cumin, salt and pepper then filling corn tortillas with them and adding avocado slices on top Its super easy to make.

Ingredients

• 1 medium Golden Delicata Squash, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 4 corn tortillas
• 1 avocado, sliced

Instructions

1. Preheat your oven to 400°F. Line a baking tray with parchment paper cause it helps prevent sticking.

2. In a bowl, toss the squash slices with olive oil, chili powder, cumin, salt and pepper, making sure they are well coated.

3. Spread the squash out evenly on the tray and roast for about 20-25 minutes, stirring halfway though they might cook a bit unevenly.

4. Warm up your tortillas in a pan, then fill them with the roasted squash and avocado slices, serve immediately and enjoy while it’s hot.

Roasted Pattypan Squash with Romesco

I roasted pattypan squash with a romesco made from olive oil, salt, pepper, roasted red bell pepper, tomatoes, garlic and toasted almonds. Its a simple dish thats hearty and easy to prep.

Ingredients

• 4 pattypan squash, halved
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 roasted red bell pepper
• 2 roasted tomatoes
• 2 garlic cloves, roasted
• 1/4 cup toasted almonds

Instructions

1. Preheat your oven to 425°F and toss the pattypan squash with olive oil, salt and pepper then place them onto a baking tray. Roast them for about 25 mins or til they are nice and tender.

2. In a blender, combine the roasted red bell pepper, tomatoes, garlic, and almonds with a splash of olive oil; blend it until it’s mostly smooth but still a bit chunky.

3. Remove the squash from the oven and spoon the romesco over the top, serve warm and enjoy its yummy flavor even if it ain’t perfectly pretty.

Squash Blossom and Zucchini Dim Sum

I made Squash Blossom and Zucchini Dim Sum with 8 squash blossoms, grated zucchini, shrimp, garlic and soy sauce mixed into dim sum wrappers. Its a delicious mix of simple, unique flavors.

Ingredients

• 8 squash blossoms
• 1 medium zucchini, grated
• 1/2 cup finely chopped shrimp (or tofu for a veg option)
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 pack dim sum wrappers

Instructions

1. In a bowl, mix the grated zucchini, minced garlic, and chopped shrimp with the soy sauce, add a pinch of salt and pepper. Dont overmix, just stir it enough.

2. Spoon a bit of the filling onto a dim sum wrapper then gently lay a squash blossom on top, fold the edges and dip the border in a little water so it seals.

3. Carefully arrange the dim sum in a steamer and steam them for about 8-10 minutes until the filling is just cooked through.

4. Serve hot with extra soy sauce or your favorite chili sauce if you like a little kick.

Crispy Fried Chayote Fritters

I found that crispy fried chayote fritters is a simple snack made by frying grated chayote with an egg, all-purpose flour, minced garlic, salt and pepper in oil till it’s golden and crunchy.

Ingredients

• 1 medium chayote squash, peeled and grated
• 1 large egg
• 3 tablespoons all-purpose flour
• 2 cloves garlic, minced
• Salt and pepper to taste
• Oil for frying

Instructions

1. In a bowl, mix the grated chayote, egg, flour, garlic, salt, and pepper until it forms a chunky batter.

2. Heat the oil in a pan over medium heat then drop spoonfuls of the mixture into the pan carefully.

3. Fry until they turn a nice golden brown on both sides, turning them a bit sometimes so they cook evenly.

4. Remove the fritters from the pan and place them on paper towels to drain excess oil. Enjoy these crispy treats while they’re hot!

Steamed Kabocha Bao Buns

I made these steamed kabocha bao buns using mashed kabocha squash, all-purpose flour, active dry yeast, sugar, salt, warm water, and some milk. They come out soft and kinda puffy that you’ll wanna try.

Ingredients

• Kabocha squash (peeled, seeded, and cubed
  about 2 cups)
• All-purpose flour (2 cups)
• Active dry yeast (1 tsp)
• Warm water (3/4 cup)
• Sugar (2 tbsp)
• Milk (1/4 cup, optional for a richer dough)
• Salt (1/2 tsp)

Instructions

1. First, steam the kabocha cubes until soft (about 10-15 minutes) and then mash them with a fork or potato masher, mix in a pinch of salt and a little sugar if you like it sweet.

2. In a big bowl, combine the flour, active dry yeast, sugar, salt, warm water, and milk if using; stir it all up until a rough dough forms, then knead it on a lightly floured surface for about 8-10 minutes until smooth.

3. Cover the dough with a bowl cloth and let it rest in a warm place for about an hour to double in size, then punch it down and roll it into small circles.

4. Spoon a bit of the mashed kabocha onto each dough circle, fold them up gently and place them in a steamer. Steam them for about 8-10 minutes, and watch them puff up – they’re best when eaten warm. Enjoy!

Spiced Turban Squash Tagliatelle

I made Spiced Turban Squash Tagliatelle by roasting cubed turban squash in olive oil, cinnamon and red pepper flakes then mixing it with tagliatelle pasta. Its a simple dish combining sweet and spicy notes.

Ingredients

• 1 medium turban squash, peeled and cubed
• 250g tagliatelle pasta
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• Salt to taste
• A pinch of crushed red pepper flakes

Instructions

1. Preheat your oven to 400F then toss the squash cubes in olive oil, salt, cinnamon and red pepper flakes; roast them on a baking sheet for about 25 to 30 minutes until they are soft and a little caramelized.

2. While the squash is in the oven, cook the tagliatelle as per the package instructions till its al dente but dont overcook it.

3. Once both the squash and pasta are ready, mix them in a large bowl and add a drizzle more oil if you think its needed.

4. Serve it warm with a little extra salt or herbs if you have them and enjoy your food!