My top squash recipes featuring tender summer squash or hearty winter squash, depending on the current season. Whether you're looking for a quick appetizer, side dish, or a hearty main course made with squash, you can find it here. This list contains incredible flavor ideas - from tasty acorn squash, butternut, and buttercup squash to yellow squash and zucchini!
Learn about the different winter squash varieties here, or see my guide to buttercup vs kobucha squash for more information on both. If zucchini is one of your favorites, check out my list of the best zucchini recipes for more great dishes to try!
Jump to:
- 1. Mirliton (with chayote squash)
- 2. Air Fryer Zucchini Fries
- 3. Butternut Squash Risotto
- 4. Baked Buttercup Squash
- 5. Zucchini Boats (with ground beef)
- 6. Instant Pot Acorn Squash
- 7. Grilled Acorn Squash
- 8. Zucchini Fritters
- 9. Butternut Squash Soup
- 10. Roasted Butternut Squash
- 11. Yellow Squash Bread
- 12. Hibachi Zucchini
- 13. Creamy Yellow Squash Soup
- 14. Baked Parmesan Zucchini Rounds
- 15. Sauteed Yellow Squash
- 16. Baked Zucchini Fries
- 17. Honey Roasted Acorn Squash
- 18. Grilled Yellow Squash
- 19. Roasted Yellow Squash
- 20. Zucchini Squash Casserole
- 21. Air Fryer Yellow Squash
- 22. Microwave Acorn Squash
- 23. Pumpkin Zucchini Muffins
- 24. Sauteed Zucchini and Yellow Squash
- 25. Baked Parmesan Yellow Squash
- 26. Air Fryer Zucchini
- 💭 Tips For Cooking With Squash
- 📖 Recipe Card
- Best Squash Recipes: Butternut Squash Risotto (+26 More Great Recipes To Make!)
- 💬 Comments & Reviews
I haven't found a variety of squash I don't like, and there are a lot of options to choose from. Each squash comes with its own unique flavor and texture, so I’ve narrowed down my favorite ways to cook with all of them!
1. Mirliton (with chayote squash)
This traditional Cajun dressing features chayote squash that's boiled, peeled, and baked with a flavorful combination of shrimp, ham, onions, herbs, garlic, and breadcrumbs. Its comforting textures make it a perfect side dish for the holidays!
2. Air Fryer Zucchini Fries
If you're looking for a unique way to use up the extra zucchini you have in the fridge, these crispy and delicious zucchini fries are the perfect choice! They're great for experimenting with your favorite seasonings and go well with any of your favorite tasty condiments.
I like to serve them with my Cajun dipping sauce, chipotle aioli, or honey mustard sauce!
3. Butternut Squash Risotto
Arborio rice is combined with butternut squash puree to make a delicious meal full of warm fall flavor! Even if you've never made risotto before, this recipe is easy to follow and will surely be a hit.
4. Baked Buttercup Squash
In 45 minutes from start to finish, you'll have baked buttercup squash that's full of apples, butter, honey, and pumpkin pie spice! It's the perfect mix of sweet and savory, making it the ultimate fall vegetable side dish.
5. Zucchini Boats (with ground beef)
These easy zucchini boats are stuffed with a savory mixture of ground beef, onion, bell pepper, marinara sauce, and Italian seasoning! Top them off with breadcrumbs and Parmesan cheese for a satisfying combination of textures and flavors that's completely addicting.
6. Instant Pot Acorn Squash
If you're like me, you love simple side dishes that are almost entirely hands-off, and this Instant Pot acorn squash is exactly that! All you have to do is cut the squash in half, remove the seeds, and let your pressure cooker take over.
Finish the halves with a delicious honey sauce, and you're all set!
7. Grilled Acorn Squash
The next time you plan on grilling out, this simple recipe makes for a delicious side dish that you can easily customize to be sweet or savory. It only takes a few minutes to grill an acorn squash that can be paired with any of your favorite grilled meats.
Try it with grilled chicken quarters, grilled ribeye, or grilled lamb steaks!
8. Zucchini Fritters
These zucchini fritters feature grated zucchini, flour, salt, pepper, Parmesan cheese, and garlic for an easy appetizer or snack! They crisp up quickly on the stovetop and taste extra delicious with a dollop of sour cream.
9. Butternut Squash Soup
When the weather starts to cool down, there's nothing more comforting than a bowl of butternut squash soup! Start by steaming and roasting the squash, then add the rest of the ingredients and blend.
10. Roasted Butternut Squash
This roasted butternut squash recipe is easy to prepare and perfect for all your fall holiday gatherings! The squash is cut down into cubes to caramelize beautifully in the oven.
It's especially delicious with roast turkey, roast chicken, or even prime rib!
11. Yellow Squash Bread
Whenever you have excess yellow squash on hand, you can use it to make an incredibly moist and flavorful bread! This recipe is beginner-friendly and will be loved by the pickiest of eaters.
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12. Hibachi Zucchini
If your family loves Hibachi dishes like mine, this Hibachi zucchini with onions recipe will surely be a winner! Once you wash and trim the zucchini, simply add it to a heated wok with teriyaki sauce, soy sauce, and crushed red pepper flakes.
It's the perfect side dish to serve alongside Hibachi chicken, Hibachi salmon, or Hibachi steak and shrimp.
13. Creamy Yellow Squash Soup
Another delicious soup recipe to start your meal or serve as the main course is this quick and easy yellow squash soup! Yellow squash is combined with a handful of basic ingredients for a delicious, savory flavor that's perfect for fall and the holidays.
14. Baked Parmesan Zucchini Rounds
If you're looking for a tasty and healthy snack that's simple to prepare, you might just fall in love with these Parmesan zucchini rounds! Thin slices of zucchini are topped with seasonings and grated Parmesan cheese and then baked to golden perfection.
Although they are addicting on their own, I like to dip them into my homemade ranch dressing or marinara sauce.
15. Sauteed Yellow Squash
Elevate the natural sweet and nutty flavor of yellow squash by adding a pinch of olive oil, fresh herbs, and seasoning, then saute for 5 minutes! Pair it with any meaty main course dish, and you'll have a delightful meal the whole family will love.
16. Baked Zucchini Fries
Tender zucchini is tossed in a mixture of Parmesan cheese and Italian-seasoned Panko breadcrumbs, then baked to crispy perfection! In just 30 minutes, you'll have a healthy alternative to satisfy your French fry cravings without all the extra oil.
17. Honey Roasted Acorn Squash
Another great way to cook up your favorite winter squash is to roast it in the oven until fork tender with a simple honey-butter mixture!
18. Grilled Yellow Squash
This grilled yellow squash recipe infuses fresh summer squash with a smoky, charred flavor that's simply irresistible!
19. Roasted Yellow Squash
This 20-minute recipe features tender slices of yellow squash coated with savory garlic powder and Parmesan cheese, enhancing the squash's natural sweetness!
20. Zucchini Squash Casserole
Two popular summer squash varieties are covered in a delicious garlic and cheese sauce, followed by a generous sprinkle of crispy Panko breadcrumbs! The resulting baked squash is irresistible!
21. Air Fryer Yellow Squash
If you've never air-fried yellow squash before, you'll appreciate how fast and effortless it is to achieve perfectly cooked squash to pair with your favorite main protein! Keep it simple and low-calorie with this clean version (no breading)!
22. Microwave Acorn Squash
Transform your acorn squash into a delectable fall side dish by microwaving it with butter and brown sugar!
23. Pumpkin Zucchini Muffins
These delightful breakfast muffins combine the cozy taste of pumpkin spice and pumpkin puree with the moist goodness of grated zucchini!
24. Sauteed Zucchini and Yellow Squash
This simple 10-minute recipe blends two summer squashes with garlic and Parmesan cheese to create an incredibly flavorful side dish!
25. Baked Parmesan Yellow Squash
These yellow squash rounds topped with Parmesan cheese are a healthy alternative to chips and taste extra delicious when dipped into ranch dressing!
26. Air Fryer Zucchini
This incredibly easy air fryer recipe features sliced zucchini tossed in olive oil and salt and then finished with Parmesan cheese! It's the perfect side dish to make when you need a quick and delicious veggie to go with any main.
💭 Tips For Cooking With Squash
When it comes to cooking winter and summer squash varieties, I have a few tips and tricks you should keep in mind. Here's how I make the most out of my squash dishes:
- Start with good squash: Select squash that is fresh, firm, and free from blemishes or soft spots.
- Understand the varieties: Butternut squash is great for soups and roasting, while zucchini and yellow squash are perfect for sauteing or grilling. Learning the taste and texture of different squash will help you decide how you want to use it.
- Proper preparation: Wash your squash to get rid of any lingering dirt or pesticides. You'll want to use a sharp knife for winter squash, and be cautious when cutting, as the skin can be quite hard. You can soften them in the microwave for a few minutes before slicing if desired. *I frequently opt for softening the skin of winter squash, then use a peeler to remove the skin.
- Season to taste: Most squash varieties have a mild flavor, so you have the freedom to incorporate a variety of seasonings and add-ins. My most used seasonings are olive oil, garlic, onions, herbs like thyme or rosemary, and cinnamon or nutmeg for sweeter dishes.
Leave me a comment below telling me about your favorite ways to prepare squash. I'm always up to try a new recipe!
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📖 Recipe Card
Best Squash Recipes: Butternut Squash Risotto (+26 More Great Recipes To Make!)
Ingredients
- 3 cups chicken broth
- 1 cup butternut squash puree
- 1 teaspoon olive oil (extra virgin)
- 3 teaspoon garlic (minced)
- ¼ cup yellow onion (or white onion, chopped)
- 1 cup Arborio rice
- 2 oz dry white wine (optional - *see note)
- ¼ teaspoon each, salt & pepper (to taste)
- ¼ teaspoon ground sage
- ¼ cup Parmesan cheese (freshly grated)
- 2 oz cream cheese (softened, at room temperature, or mascarpone - *see note)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large saucepan over medium-high heat, add your broth and butternut squash puree. Stir to combine.
- Heat over medium-high until the broth mixture just begins to bubble then reduce the heat to simmer. Hold the broth at a simmer over low heat while you prepare the rest of the risotto.
- In a separate, large skillet heat your extra virgin olive oil (EVOO) over medium heat. Add in the garlic and onion and cook until softened, about 2 minutes.
- Next, add in your Arborio rice to the pan with the garlic and onion and cook for 1-2 minutes, stirring occasionally.
- To deglaze the pan, add in the 2 ounces of white wine (or more broth) and use a wooden spoon to scrape any browned bits off of the bottom of the pan. Stir frequently for 1 minute.
- Next, ladle 1 cup of the broth and squash mixture into the pan with the rice. Stir occasionally and allow the rice to absorb the liquid. Continue to ladle in the broth mixture in ½-cup increments, giving the rice time to absorb the liquid in between each addition (*see note). Stir in the salt, pepper, and ground sage.
- After about 15 minutes of cooking, the rice will absorb liquid more slowly so you can reduce your increments to ¼-cup ladles. Begin checking the rice at about 15-16 minutes for an al dente texture. You want the rice to be soft on the outside but still have a somewhat firm center.
- Once the rice has reached your desired consistency, remove the pan from the heat and add in the Parmesan cheese and softened cream cheese. Stir until melted and well distributed.
- Serve immediately while warm (and in a warm bowl or pasta plate).
Notes
- For a vegetarian version, swap out the chicken broth for vegetable broth!
- When starting your risotto, go ahead and set out the cream cheese as it needs 15-20 minutes to come to room temperature.
- If you want to omit the wine, you can deglaze the pan with more broth.
- The constant stirring helps to loosen the starch from the rice, which is what creates the creamy texture that risotto is known for!
- To store: Keep your risotto in an airtight container in the fridge for up to 5 days.
- To reheat: To reheat your risotto add a ¼ cup of broth to a saucepan and bring it to a boil. Add in your risotto and stir until it is warmed all the way through. If it is too thick, add more broth as needed.
Nutrition
Originally published September 12, 2023
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