49 Delicious Squash Recipes to Cook in Any Season

49 Delicious Squash Recipes to Cook in Any Season

Do you only think of squash recipes when you’re in the mood for a hearty autumnal soup, or it’s time to plan a side for your turkey dinner? Think again. Whether it’s fall, winter, spring, or summer, you can count on at least one kind of squash to be in season. And when your favorite isn’t available, you can easily freeze squash to enjoy it all year long.

From summer squash to winter squash, from acorn to zucchini, there’s a delicious array of options to work with. We rounded up 49 of our favorite squash recipes to give you something seriously healthy to enjoy year-round.

P.S. Yes, pumpkin is a squash, but we have a whole ‘nother list for that.

Spaghetti Squash Alfredo

Christopher Testani

Since the inside of spaghetti squash has a noodle-like shape and consistency, it works well in recipes where it’s prepared like pasta. Here, the flesh is transformed into long, thin strands once the squash is roasted and scraped with a fork. Those strands are then topped with an Alfredo sauce made with heavy cream, butter, and Parmesan cheese. Reserve one half of the squash skin so you have a creative way to serve your meal.

Sweet-and-Spicy Black Bean Burgers

Christopher Testani

Using acorn squash to make a veggie burger gives the final product a wonderfully orange tint. In this meatless meal, the squash is mixed with black beans and seasoned with fragrant cumin to create a hearty, flavorful patty. Eggs, mayonnaise, and panko prevent the patty from falling apart, while hamburger buns, lettuce and sriracha-mayo tie the burger together.

Pork and Kabocha Squash Curry


Curry typically calls for at least a dozen ingredients, but you can whip up this fall meal using just 10, including a few you likely already have on hand. While this dish has a mild kick thanks to yellow curry powder, you can take the spice level up a few notches by using Madras curry powder instead.

Sicilian Pizza with Shaved Delicata, Salami, and Pecorino


Delicata squash is often an overlooked pizza topping, but it shouldn’t be. In this recipe, thin squash slices are joined by sliced mozzarella, punchy salami, and bold pecorino, as well as some tomato sauce. Just be sure to put the mozzarella on first, followed by the sauce, and then the other toppings, so you aren’t left with a soggy crust. 

Butternut Squash and Chicken Pozole

Christopher Testani

Pozole is a hearty Mexican soup made with spices, chilies, and hominy. In this version, chicken, butternut squash, and kale join the fun for even more nutrients and flavor. Top each bowl with chopped lettuce, radishes, onions, cheese, and cilantro, and chow down!

Grilled Honeynut Squash Salad

Christopher Testani

Sweet, honeynut squash is the star of this fall salad, and with good reason. Inside, you’ll also find Napa cabbage, radicchio, pepitas, and mint, and don’t even get us started on the punchy miso-and-spicy brown mustard dressing. In addition to topping the salad, the dressing also coats the squash and cabbage before they hit the grill, infusing them with even more flavor. 

Summer Nachos

Greg DuPree

Yes, this dish has “summer” in its title because it stars two of summer’s tastiest vegetables—zucchini and corn—but you can make it any time that nacho craving hits. Zucchini is fairly easy to find year-round, though you could substitute summer squash, and canned corn works well if you can’t get your hands on the fresh stuff.

Slow-Cooker Squash Lasagna

Romulo Yanes

The only thing better than a lasagna bubbling away in the oven is a lasagna bubbling away in your slow cooker, set-and-forget-style. Two packages of frozen winter squash puree help make prep quick and easy, while ricotta and mozzarella bring next-level creaminess to this meatless main.

Summer Squash With Scallions, Chile, and Parsley

Greg DuPree

If you’ve never eaten a raw summer squash salad, you’re in for a treat. This one packs a double whammy: It tastes delicious and there’s no need to cook. Tossing the summer squash and zucchini with salt helps them soften and absorb every bit of flavor. Top with a chopped almond dressing for a light and flavorful finish.

Kabocha Squash Sticky Buns

Brie Passano

Though we’ll never say no to a traditional sticky bun, these buns lean more savory than sweet. They make for a festive, fall-themed treat and, because you’re using two cans of store-bought crescent rolls, it 100 percent qualifies as an easy-to-bake brunch recipe.

Spaghetti Squash Parmesan

Greg DuPree

No one will miss the pasta noodles once they taste this creamy, cheesy, comforting meat-free rendition made in a roasted spaghetti squash bowl. And don’t skip the breadcrumbs! They add a deliciously salty, crunchy finish to the dish.

Red Lentil Squash Soup With Lemon

Caitlin Bensel

This isn’t your grandmother’s lentil soup. It’s extra-warming thanks to the delicious combination of butternut squash, carrots, harissa paste, fresh ginger, and plenty of spices.

Summer Squash Farro Bowl

Caitlin Bensel

If you can’t track down zucchini or yellow squash, try making this delicious grain bowl with another sturdy gourd. Pumpkin or kabocha squash pairs well with the other ingredients in this vegetarian meal: namely chickpeas, farro, and avocado.

Slow-Cooker Ragù With Spaghetti Squash

Caitlin Bensel

If you’re searching for a hands-off dinner, give this spaghetti squash dish a whirl. The slow cooker does most of the work, and you’re left with a feast that pairs pasta-like vegetable noodles with a Bolognese-inspired sauce. Top each plate with freshly grated Parmesan just before serving and you’re good to go.

Goat Cheese and Mushroom–Stuffed Acorn Squash

Greg DuPree

Thanks to its relative sturdiness, acorn squash is a great gourd to stuff. In this recipe, each squash half is packed with mushrooms, spinach, bread cubes, and goat cheese. Serve with a side salad and you have a delicious vegetarian meal that’s ready in under an hour.

Zucchini Pesto Pasta

Caitlin Bensel

In this dish, pasta is coated with a zucchini-cashew pesto that even vegetable haters won’t be able to resist. Zucchini combines with roasted, salted cashews and peppery basil for a pesto that’s unique and crave-worthy. It pairs perfectly with the creamy ricotta topping.

Butternut Squash Soup With Sage and Parmesan Croutons

Jim Franco

This squash soup is filled with flavor thanks to homemade sage-and-Parmesan croutons, which taste delicious no matter what time of year it is. Serve this satiating soup with a side salad or grilled chicken for a complete meal.

Butternut Squash Bake With Wild Rice

Victor Protasio

Billed as the perfect Thanksgiving side, we won’t judge you for whipping it up any time the temperature dips below 60 degrees. Butternut joins wild rice, caramelized onions, Parmesan, and mushrooms bathed in a hearty rosemary-infused cream sauce. Serve with a vegetable main or a lean protein to balance out the richness.

Grilled Skirt Steak With Squash Ratatouille

Greg DuPree

In this dish, bright summer-vegetable flavors—courtesy of grilled zucchini, yellow squash, and eggplant—take on deep, charred richness that complements the tender, juicy beef. While perfectly filling on its own, if you’re feeling especially hungry, serve it with some buttery herbed rice or classic mashed potatoes.

Squash, Mushroom, and Kale Soup With Dill

Christopher Testani

This flavorful, veggie-packed soup comes together in just 30 minutes. In it, you’ll find a medley of mushrooms, butternut squash pieces, orzo, and baby kale. A garnish of fresh dill adds a bit of brightness to this delicious meal.

Mini Squash Calzones

Greg DuPree

These calzones may be small, but we promise there’s a full meal inside these compact hot pockets. Each is filled with caramelized butternut squash and onion, along with fiber-filled Swiss chard and a chili-infused, double-cheese mixture. There’s no way you can eat just one of these hand-held bites.

Creamy Butternut Squash Pasta With Leeks

Victor Protasio

This meatless recipe calls on frozen butternut squash to make a creamy pasta sauce, so this dish works all year round. That sauce, also made with leeks and half-and-half, coats the pasta, which is topped with crunchy store-bought fried onions and Parmesan cheese. All this hearty goodness comes together in less than 30 minutes.

Roasted Butternut Squash With Tahini Sauce

Caitlin Bensel

Sure, you can roast butternut squash with little more than olive oil, salt, and pepper; but this recipe is next level. The butternut is roasted and tossed in a salty, sweet, creamy tahini-based sauce. Sprinkle the finished dish with pepitas, sesame seeds, and cilantro for added flavor and a satisfying crunch.

Linguine With Squash, Bacon, and Goat Cheese

Jim Franco

This 30-minute pasta dish is a thrill for your taste buds thanks to sweet butternut squash pieces, salty bacon bits, and tangy, creamy goat cheese crumbles. If you’re looking for a crunch, sprinkle some toasted breadcrumbs on the noodles before you dig in. You won’t regret it.

Baked Barley Risotto With Butternut Squash

Jonny Valiant

If you’re intimidated by the sound of risotto, don’t be. We promise this colorful version practically cooks itself. It starts with sautéed butternut and onion joined by barley with white wine and chicken broth. Once the barley is cooked, finish by stirring in some spinach, Parmesan, and butter. Voila!

Slow-Cooker Black Bean and Zucchini Chili

Anna Williams

This big-batch recipe is great for game day, and works on just about every other day, too. Mild-flavored zucchini cubes fit seamlessly with seasoned ground beef, fire-roasted tomatoes, and tons of beans. Top each bowl with sour cream, sliced avocado, and fresh cilantro for the full chili experience.

Spicy Summer Squash Stir-Fry

Greg DuPree

This veggie-filled meal takes just 20 minutes to make and is packed with zucchini and summer squash, eggplant, jalapeño slices, and unsalted peanuts. A spicy cornstarch-soy sauce mixture surrounds the crisp vegetables served atop white rice. If you don’t love spice, leave out the jalapeño.

Soy-Simmered Squash With Miso Hummus and Togarashi

Greg Dupree

This recipe lets winter squash—kabocha or acorn—play a starring role in a Japanese-inspired meatless main dish. Skin-on squash wedges are sautéed and then simmered in a soy-rice wine broth until fork-tender, resulting in deep, savory flavor with every bite.

Butternut Squash Fries

Yumna Jawad

We don’t often use “healthy” and “fries” to describe the same recipe, but it’s certainly the case with this one. This fiber-packed, oven-baked butternut version tastes like a cross between zucchini and sweet potato fries.

Butternut Squash Tartines

Victor Protasio

A tartine is essentially an open-faced sandwich with a French accent. This recipe could also be called “Squash on Toast,” but doesn’t tartine sound so much fancier? This one features roasted butternut slices atop toasted country bread slathered with a lemony ricotta spread that’s perfect for brunch, lunch, or as an appetizer.

Creamy Butternut Squash and Parsnip Soup

Paul Sirisalee

Butternut and parsnips share top billing in this bright, creamy soup that’s served with a dollop of plain yogurt and a sprinkling of lime zest. There’s no roasting here, which means you can make this from start to finish in just 25 minutes.

Tortellini With Squash, Egg, and Breadcrumbs

Gentl & Hyers

Chopped zucchini plays an important role in this hearty dish, sautéed with store-bought, cheese-stuffed tortellini. Topped with a fried egg, Parmesan, and breadcrumbs, the whole thing comes together in just 25 minutes.

Butternut Carbonara

Antonis Achilleos

Carbonara is a traditional Italian pasta dish typically made of cured pork, egg, and grated cheese, and this recipe is all that and more. The “more” is the addition of butternut puree to the sauce, giving it an orange hue, extra nutrients, and a subtle autumnal flavor.

Cottage Pie

Jonny Valiant

This British comfort-food classic is a spinoff of shepherd’s pie, except it calls for ground beef instead of lamb, and that’s where the squash comes in. Cubes of butternut simmered with peas and onions combine with browned ground beef to make the hearty stew at the base of this layered dish.

Garlic Toast With Squash, Pesto, and Olive Oil-Braised Chickpeas

Jennifer Causey

Whether you serve this as an app, snack, side, or a light meal, you’ll love how easy these are to assemble and how nutritious they are. A layer of mashed, roasted kabocha squash is spread atop garlicky oiled toast, topped with herb pesto and olive oil-braised chickpeas.

Superfood Lentil Salad

Victor Protasio

Zucchini doesn’t get titular credit in this recipe, but it should. This salad features quickly broiled zucchini cubes that mingle with lentils and golden raisins, all dressed in a sunflower seed vinaigrette. Turn this nutritious side into a meal by topping it with avocado, grilled salmon, or pan-crisped tofu.

Roasted Root Veggie Quinoa Bowls

Victor Protasio

You’re right, squash isn’t a root veggie, but neither are Brussels or spinach, and they’re in this dish, too. They mingle with actual root veggies—parsnips and red onions—for a veggie medley that’s a nutritional powerhouse. This recipe calls for store-bought butternut cubes, which helps put this dish on the table in 30 minutes.


Maura McEvoy

Zucchini joins a bevy of fresh summer produce—onions, eggplant, bell peppers, and tomatoes—in this French vegetable stew. Serve this versatile dish hot or cold, on its own or with eggs, a grilled protein, or tossed with pasta.

Curried Butternut Squash Soup

Antonis Achilleos

Touted as an autumnal soup, it’s appropriate anytime you’re in the mood for a big orange hug. Its flavor comes from red curry paste, fresh ginger, and garlic; and its creaminess from coconut milk and tofu.

Beef and Beer Pot Pie

Greg DuPree

A pot pie is comfort with a crust, and this recipe is no exception. Chopped butternut squash livens up the beefy filling, lending it color, nutrients, fiber, and creaminess. The whole thing is topped with a time-saving sheet of puff pastry, making this dish easy as pie.

Zucchini Frittata With Parmesan

Sheri Giblin

Squash for breakfast? Of course…and for brunch, lunch, and dinner, too. This meatless frittata—essentially a crustless quiche—finishes under the broiler to give its top and outer edges a little crispness. Perfect for a weeknight dinner, it’s ready in just 25 minutes.

Zucchini-Butter Spaghetti

Jennifer Causey

Zucchini what? Yes, you read that right. This recipe turns grated zucchini, shallots, garlic, and butter into a decadent, luscious sauce to toss with really any kind of pasta or even your favorite grain.

Zucchini Tzatziki Slaw

Greg DuPree

This refreshing summer side starts with the traditional shredded cabbage but adds zucchini shreds to the mix for a lighter, more diverse-tasting slaw. Its Greek-inspired tzatziki sauce skips the cucumber in favor of Greek yogurt, sour cream, lemon, and honey.

Grilled Mediterranean Salad

Jennifer Causey

No, you’re not seeing things: That is a meatless pasta salad with grill marks. Zucchini planks are grilled for this salad—as are red bell peppers and onions, and even the Halloumi cheese—cut into bite-sized pieces, and then tossed with cooked pasta and a vinaigrette.

Zucchini Pie

Christopher Baker

This savory pie is loaded with grated zucchini, provolone, and Parmesan. Crustless and quiche-like, it manages to be rich and light at the same time. It requires only 15 minutes of prep time, but be sure to allow at least 45 minutes to bake and 10 minutes to cool down before serving.

Farro and Squash Salad

Victor Protasio

This easy and elegant grain and squash salad makes great use of summer’s bounty and looks impressive on a dinner table. The nutty farro combines with smoky grilled squash in this Italian take on a dish that can be served as a sign or a main.

Butternut Squash and Sausage Stuffing

Greg Dupree

Sweet butternut squash is the ideal pairing to the savory sausage in this stuffing recipe. After cooking, the butternut squash becomes tender and practically melts in your mouth. Fresh sage and parsley mellow out the mix, giving an earthly herbal taste. A dash of poultry seasoning is the secret ingredient in this recipe.

Butternut Enchilada Casserole

Jennifer Causey

If you’ve been searching for a healthy weeknight meal that will satisfy the whole family, look no further. These veggie enchiladas are packed with good flavor and lots of nutrients. Cubed butternut squash is tossed in with bell pepper, poblano, and onion and seasoned with smoky chipotle Chile powder before roasting. Garnish with sliced avocado, jalapeño slices, and cilantro before serving.

Rosemary Chicken With Zucchini

Anna Williams

Though zucchini is a summer squash, the elements of this dish can be frozen for up to three months, making it a perfect option for summer, fall, or winter. This dish works for a simple one-pan weekend family gathering, a holiday celebration, or a simple evening meal. Chicken breasts roast nestled in new potatoes, zucchini, and rosemary, which catch flavorful Dijon drippings from the marinade.