Butternut, acorn, spaghetti—oh my! As the crisp autumn air settles in, there’s nothing cozier than transforming humble squash into mouthwatering vegetarian meals. Whether you’re craving creamy soups, hearty pastas, or quick weeknight dinners, these versatile veggies are your ticket to wholesome, satisfying dishes. Ready to fall in love with squash all over again? Let’s dive into these 21 delicious recipes that make healthy eating a total delight!
Roasted Butternut Squash with Sage
Zesty autumn flavors have been calling my name lately, especially when I spot those gorgeous butternut squashes at the farmers’ market. There’s something so comforting about roasting vegetables until they caramelize, and this recipe has become my go-to side dish for fall gatherings. I actually learned this preparation from my grandmother, who always insisted on using fresh sage from her garden.
Ingredients
– 1 large butternut squash
– 3 tablespoons olive oil
– 2 tablespoons fresh sage leaves
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons maple syrup
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the butternut squash using a vegetable peeler, then cut it in half lengthwise.
3. Scoop out all the seeds and stringy pulp from both squash halves with a spoon.
4. Cut the squash into 1-inch cubes, making sure all pieces are roughly the same size for even cooking.
5. Place the squash cubes in a large bowl and drizzle with 3 tablespoons of olive oil.
6. Add 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper to the bowl.
7. Toss everything together until the squash cubes are evenly coated with oil and seasonings.
8. Spread the seasoned squash in a single layer on your prepared baking sheet.
9. Roast the squash in the preheated 400°F oven for 25 minutes until the edges begin to brown.
10. While the squash roasts, finely chop 2 tablespoons of fresh sage leaves.
11. Remove the baking sheet from the oven after 25 minutes and sprinkle the chopped sage evenly over the squash.
12. Drizzle 2 tablespoons of maple syrup over the squash and sage.
13. Return the baking sheet to the oven and roast for another 10-15 minutes until the squash is fork-tender and caramelized around the edges.
14. Transfer the roasted squash to a serving dish using a spatula.
Kaleidoscopic in both color and flavor, this dish offers creamy interiors with beautifully caramelized edges that contrast wonderfully. The maple syrup creates a subtle sweetness that balances the earthy sage, making it perfect alongside roasted chicken or stirred into risotto. I love how the crispy sage bits add little bursts of herbal fragrance throughout each bite.
Zucchini and Yellow Squash Gratin
During the late summer months when my garden overflows with squash, this zucchini and yellow squash gratin becomes my go-to comfort dish. There’s something magical about how these humble vegetables transform into a creamy, cheesy masterpiece that even my picky eaters devour.
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 tablespoon olive oil
- 1 small yellow onion
- 2 cloves garlic
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 375°F and grease a 2-quart baking dish with butter or cooking spray.
- Slice the zucchini and yellow squash into 1/4-inch thick rounds using a mandoline for even cooking.
- Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Thinly slice the onion and sauté in the hot oil until translucent, approximately 5 minutes.
- Mince the garlic cloves and add to the skillet, cooking for 1 minute until fragrant.
- Arrange half of the squash slices in the prepared baking dish in an even layer.
- Spread the sautéed onion and garlic mixture evenly over the squash layer.
- Top with the remaining squash slices, arranging them neatly in overlapping rows.
- Pour the heavy cream evenly over the layered vegetables, ensuring it seeps between the layers.
- Sprinkle the salt, black pepper, and nutmeg evenly over the surface.
- Combine the shredded Gruyère and grated Parmesan cheeses in a small bowl.
- Spread 1 1/2 cups of the cheese mixture evenly over the gratin.
- Mix the remaining 1/2 cup cheese with breadcrumbs and sprinkle over the top for a crispy crust.
- Cover the dish with aluminum foil and bake at 375°F for 30 minutes.
- Remove the foil and continue baking for 15-20 minutes until the top is golden brown and bubbly.
- Let the gratin rest for 10 minutes before serving to allow the cream to set properly.
After resting, the gratin slices beautifully, revealing tender squash layers held together by the rich, cheesy sauce. An amazing way to elevate this dish is serving it alongside grilled chicken or as the star of your vegetarian dinner plate—the creamy texture and subtle nutmeg notes make it feel both comforting and sophisticated.
Spaghetti Squash Pad Thai
Very rarely does a healthy swap actually satisfy my takeout cravings, but this spaghetti squash pad Thai completely changed my perspective. I first tried this during my “vegetable-forward October” challenge last year, and now it’s become my go-to when I want something comforting but don’t want the heavy feeling of traditional noodles. The natural sweetness of the squash pairs surprisingly well with those classic Thai flavors we all love.
Ingredients
– 1 medium spaghetti squash
– 2 tablespoons olive oil
– 1/2 cup chopped carrots
– 1/2 cup sliced red bell pepper
– 2 cloves minced garlic
– 2 eggs
– 1/4 cup chopped green onions
– 1/4 cup chopped peanuts
– 3 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon brown sugar
– 1 teaspoon sriracha
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully cut the spaghetti squash in half lengthwise using a sharp chef’s knife, applying steady pressure for safety.
3. Scoop out all the seeds and stringy pulp from both squash halves with a spoon.
4. Brush the cut sides of the squash with 1 tablespoon of olive oil and place them cut-side down on the prepared baking sheet.
5. Roast the squash for 35-40 minutes until the flesh is easily pierced with a fork and pulls apart in strands.
6. Let the squash cool for 10 minutes until comfortable to handle, then use a fork to scrape all the flesh into spaghetti-like strands.
7. Heat the remaining 1 tablespoon of olive oil in a large wok or skillet over medium-high heat.
8. Add the chopped carrots and sliced red bell pepper, cooking for 4-5 minutes until slightly softened but still crisp.
9. Push the vegetables to one side of the pan and add the minced garlic, cooking for exactly 30 seconds until fragrant but not browned.
10. Crack the 2 eggs into the empty side of the pan and scramble them quickly with a spatula until fully cooked, about 2 minutes.
11. Add the spaghetti squash strands to the pan along with the soy sauce, lime juice, brown sugar, and sriracha.
12. Toss everything together thoroughly and cook for 3-4 minutes until heated through and well combined.
13. Remove from heat and stir in the chopped green onions and half of the chopped peanuts.
14. Transfer to serving plates and top with the remaining chopped peanuts.
Every bite delivers that perfect balance of sweet, salty, and spicy that makes pad Thai so addictive, but with a lighter texture that won’t leave you feeling weighed down. The spaghetti squash strands hold the sauce beautifully while maintaining a satisfying al dente bite that’s surprisingly noodle-like. I love serving this in shallow bowls with extra lime wedges for squeezing over the top—it makes for such a vibrant, restaurant-worthy presentation that always impresses dinner guests.
Creamy Squash and Spinach Risotto
Sometimes the best comfort food comes from combining simple ingredients that just work perfectly together. I first made this risotto during a chilly fall evening when my garden was overflowing with squash, and it’s become my go-to cozy meal ever since. There’s something magical about how the creamy rice pairs with the earthy squash and fresh spinach.
Ingredients
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, kept warm
– 2 cups butternut squash, peeled and cubed into 1/2-inch pieces
– 4 cups fresh spinach
– 1/2 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
Instructions
1. Heat olive oil in a large saucepan over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add Arborio rice and toast for 2 minutes, stirring constantly, until grains appear slightly translucent around the edges.
5. Pour in 1/2 cup warm vegetable broth and stir continuously until liquid is fully absorbed.
6. Add cubed butternut squash and remaining vegetable broth 1/2 cup at a time, stirring after each addition until absorbed before adding more.
7. Continue adding broth and stirring for 18-20 minutes until rice is creamy but still slightly firm to the bite.
8. Stir in fresh spinach and cook for 2 minutes until wilted.
9. Remove saucepan from heat and stir in Parmesan cheese, butter, salt, and pepper until fully incorporated.
10. Let risotto rest for 3 minutes before serving. What makes this risotto truly special is the velvety texture that coats each grain of rice while the squash maintains just enough bite. The Parmesan adds a salty richness that balances the sweetness of the squash beautifully. Try serving it in shallow bowls topped with extra Parmesan shavings and a drizzle of olive oil for an elegant presentation.
Acorn Squash Stuffed with Quinoa and Cranberries
Gosh, I can’t believe it’s already October—the crisp air always sends me straight to my kitchen craving something warm and nourishing. Just last week, I was staring at those beautiful acorn squashes at the farmers market, remembering how my grandma used to roast them with a sprinkle of cinnamon, and I knew I had to create a new twist on that cozy memory.
Ingredients
– 2 medium acorn squashes
– 1 cup quinoa
– 2 cups vegetable broth
– 1/2 cup dried cranberries
– 1/4 cup chopped pecans
– 1 tbsp olive oil
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice each acorn squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all seeds and stringy pulp from each squash half with a spoon.
4. Brush the cut surfaces of the squash halves with 1 tablespoon olive oil.
5. Place squash halves cut-side down on the prepared baking sheet.
6. Roast in preheated oven for 25 minutes until flesh is easily pierced with a fork.
7. While squash roasts, rinse 1 cup quinoa thoroughly in a fine-mesh strainer to remove bitterness.
8. Combine rinsed quinoa and 2 cups vegetable broth in a medium saucepan.
9. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.
10. Remove quinoa from heat and let stand covered for 5 minutes to absorb remaining liquid.
11. Fluff cooked quinoa with a fork, then stir in 1/2 cup dried cranberries, 1/4 cup chopped pecans, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
12. Remove squash from oven and flip halves cut-side up on baking sheet.
13. Divide quinoa mixture evenly among the four squash halves, packing it gently.
14. Return to oven and bake for 10 more minutes until filling is heated through.
15. Remove from oven and let rest for 5 minutes before serving.
Unbelievably satisfying, the tender squash practically melts against the nutty quinoa, while those tart cranberries pop with each bite. I love serving these directly in their edible bowls—the caramelized edges of the squash add such wonderful texture. Sometimes I’ll drizzle a little maple syrup over the top for extra sweetness that plays beautifully with the cinnamon warmth.
Summer Squash and Tomato Ratatouille
Last summer, I found myself with an abundance of zucchini and tomatoes from my garden, and this ratatouille became my go-to solution. There’s something so satisfying about transforming simple summer vegetables into a vibrant, flavorful dish that tastes even better the next day. I love making a big batch on Sunday to enjoy throughout the week—it’s my secret to easy, healthy lunches.
Ingredients
– 2 tablespoons olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 2 medium zucchini
– 2 medium yellow squash
– 4 medium tomatoes
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup fresh basil
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering.
2. Dice 1 medium yellow onion into 1/2-inch pieces and add to the hot oil.
3. Cook onions for 5-7 minutes, stirring occasionally, until translucent and slightly golden around the edges.
4. Mince 3 cloves garlic and add to the onions, cooking for 1 minute until fragrant.
5. Slice 2 medium zucchini and 2 medium yellow squash into 1/4-inch thick rounds.
6. Add the sliced squash to the pot along with 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
7. Cook the vegetables for 10 minutes, stirring every 2-3 minutes, until they begin to soften and release their liquid.
8. Core and chop 4 medium tomatoes into 1-inch pieces while the squash cooks.
9. Add the chopped tomatoes to the pot and reduce heat to medium-low.
10. Simmer the ratatouille uncovered for 25-30 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.
11. Chop 1/4 cup fresh basil leaves and stir them into the finished ratatouille.
12. Remove from heat and let rest for 5 minutes before serving.
Every time I make this ratatouille, I’m amazed by how the vegetables meld together while still maintaining their individual textures. The tomatoes create a naturally sweet sauce that perfectly complements the tender squash, making it feel both light and satisfying. Try serving it over creamy polenta or with crusty bread to soak up all the delicious juices—it transforms this simple vegetable dish into a complete meal that always impresses.
Butternut Squash and Chickpea Curry
Bursting with autumn flavors, this butternut squash and chickpea curry has become my go-to comfort food as the weather turns cooler. I first discovered this recipe when my neighbor brought over a steaming bowl during a particularly stressful week, and now it’s become my favorite way to use up seasonal squash from the farmers market. There’s something incredibly soothing about the way the spices mingle with the sweet squash that just feels like a warm hug in bowl form.
Ingredients
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 4 cups butternut squash, peeled and cubed
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1/2 teaspoon salt
– 1/4 cup fresh cilantro, chopped
– 2 cups cooked basmati rice
Instructions
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2. Add diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and slightly golden around the edges.
3. Add minced garlic and grated ginger, cooking for 1 minute until fragrant but not browned.
4. Sprinkle in curry powder, cumin, turmeric, and cayenne pepper, toasting the spices for 30 seconds while stirring constantly to prevent burning.
5. Add cubed butternut squash and stir to coat evenly with the spice mixture.
6. Pour in coconut milk and vegetable broth, then add drained chickpeas and salt.
7. Bring the mixture to a gentle boil, then reduce heat to low and cover with a lid.
8. Simmer for 20-25 minutes until the squash is fork-tender but not mushy.
9. Stir in chopped cilantro just before serving.
10. Serve immediately over cooked basmati rice.
Hearty and satisfying, this curry develops a wonderful creamy texture as the squash breaks down slightly, while the chickpeas maintain their pleasant bite. The coconut milk creates a luxurious sauce that perfectly balances the warm spices, making it equally delicious served over rice or with naan bread for dipping. Leftovers taste even better the next day as the flavors continue to meld together beautifully.
Squash and Black Bean Enchiladas
Diving into fall always makes me crave cozy, comforting meals that fill the kitchen with amazing aromas. This squash and black bean enchilada recipe is my go-to when I want something hearty yet healthy, and it’s perfect for those busy weeknights when I’m multitasking between writing and cooking. I love how the roasted squash adds a natural sweetness that balances the smoky spices—it’s a dish that never fails to impress my family.
Ingredients
– 2 cups cubed butternut squash
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 can (15 oz) black beans, rinsed and drained
– 1/2 cup diced onion
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 8 corn tortillas
– 2 cups red enchilada sauce
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with olive oil, salt, and black pepper on the baking sheet.
3. Roast the squash for 20–25 minutes until tender and lightly browned at the edges.
4. While the squash roasts, sauté the diced onion in a skillet over medium heat for 5–7 minutes until softened.
5. Add the black beans, cumin, and chili powder to the skillet, stirring for 2 minutes to warm through.
6. Combine the roasted squash and bean mixture in a bowl, mashing slightly with a fork to help it hold together.
7. Warm the corn tortillas one at a time in a dry skillet for 20 seconds per side to make them pliable.
8. Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9×13-inch baking dish.
9. Spoon about 1/3 cup of the filling onto each tortilla, roll tightly, and place seam-side down in the dish.
10. Pour the remaining enchilada sauce over the rolled tortillas, covering them completely.
11. Sprinkle the shredded Monterey Jack cheese evenly over the top.
12. Bake at 375°F for 20 minutes until the cheese is bubbly and lightly golden.
13. Let the enchiladas rest for 5 minutes after baking to set before serving.
14. Garnish with chopped fresh cilantro just before serving.
These enchiladas come out with a wonderful contrast of creamy squash and firm beans, wrapped in a tangy, slightly spicy sauce. The melted cheese adds a gooey richness that my kids adore, and I often serve them with a crisp side salad to balance the warmth. Try topping with a dollop of cool Greek yogurt for a refreshing twist that cuts through the richness beautifully.
Zucchini Noodles with Basil Pesto
Just last week, I found myself staring at an overflowing zucchini harvest from my garden, wondering how I’d use them all. Joyfully, I remembered my favorite summer trick – turning those vibrant green squashes into light, refreshing noodles that pair perfectly with fresh basil pesto. It’s become my go-to weeknight dinner when I want something satisfying but not heavy.
Ingredients
– 4 medium zucchini
– 2 cups fresh basil leaves
– 1/2 cup grated Parmesan cheese
– 1/3 cup pine nuts
– 2 garlic cloves
– 1/2 cup olive oil
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Wash 4 medium zucchini thoroughly and pat them dry with paper towels.
2. Use a spiralizer to create zucchini noodles, applying firm, even pressure for consistent thickness.
3. Spread the zucchini noodles in a single layer on a baking sheet lined with paper towels.
4. Sprinkle 1/2 teaspoon salt evenly over the noodles and let them sit for 15 minutes to draw out excess moisture.
5. While the noodles rest, combine 2 cups fresh basil leaves, 1/3 cup pine nuts, and 2 garlic cloves in a food processor.
6. Pulse the mixture 8-10 times until the ingredients are roughly chopped and combined.
7. With the food processor running on low speed, slowly drizzle in 1/2 cup olive oil over 30 seconds until the pesto emulsifies.
8. Add 1/2 cup grated Parmesan cheese, 1 tablespoon lemon juice, and 1/4 teaspoon black pepper to the food processor.
9. Process the mixture for another 20 seconds until the pesto reaches a smooth, creamy consistency.
10. Use your hands to squeeze the zucchini noodles over the sink, removing as much liquid as possible.
11. Transfer the dried zucchini noodles to a large mixing bowl.
12. Pour the prepared pesto over the zucchini noodles and toss gently with tongs until evenly coated.
13. Let the dressed noodles rest for 5 minutes to allow the flavors to meld before serving.
14. Divide the zucchini noodles among four serving plates using kitchen tongs.
Kind of magical how these simple ingredients transform into such a vibrant dish, isn’t it? The zucchini noodles maintain a delightful al dente texture while the pesto clings beautifully to every strand. I love serving this with grilled chicken or shrimp for a complete meal, and it’s equally stunning served chilled the next day for lunch.
Smoky Roasted Squash Soup
Perfect for those crisp autumn afternoons when you want something comforting but not heavy, this smoky roasted squash soup has become my go-to recipe ever since I discovered how roasting transforms ordinary squash into something magical. I love making a big batch on Sundays to enjoy throughout the week—it’s one of those dishes that somehow tastes even better the next day.
Ingredients
– 2 medium butternut squash
– 2 tablespoons olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 4 cups vegetable broth
– 1 teaspoon smoked paprika
– 1/2 cup heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut both butternut squash in half lengthwise and scoop out the seeds with a spoon.
3. Brush the cut sides of the squash with 1 tablespoon of olive oil and place them cut-side down on the prepared baking sheet.
4. Roast the squash for 45-50 minutes until the flesh is completely tender when pierced with a fork.
5. While the squash roasts, dice the yellow onion and mince the garlic cloves.
6. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
7. Add the diced onion and cook for 6-8 minutes until translucent and slightly golden.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Once the squash is cool enough to handle, scoop the flesh from the skins into the pot.
10. Add the vegetable broth, smoked paprika, salt, and black pepper to the pot.
11. Bring the mixture to a simmer, then reduce heat and cook for 15 minutes.
12. Carefully transfer the soup in batches to a blender and blend until completely smooth.
13. Return the blended soup to the pot and stir in the heavy cream.
14. Heat the soup for 3-4 minutes until warmed through, but do not boil.
Great texture comes from that initial roasting—it gives the soup a velvety smoothness that’s hard to achieve otherwise. The smoky paprika adds just enough depth to make this feel sophisticated, while the natural sweetness of the squash keeps it comforting. I love serving it with a drizzle of cream and some toasted pumpkin seeds for crunch.
Glazed Delicata Squash with Maple Syrup
Glistening with that beautiful amber glaze, delicata squash has become my absolute favorite fall vegetable to roast. Personally, I love how the skin becomes tender enough to eat, saving me the hassle of peeling—something I always appreciate on busy weeknights. There’s just something magical about how maple syrup caramelizes in the oven that makes my entire kitchen smell like autumn.
Ingredients
– 2 medium delicata squash
– 2 tablespoons olive oil
– 3 tablespoons pure maple syrup
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1/2 teaspoon sea salt
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut each delicata squash in half lengthwise using a sharp chef’s knife.
3. Scoop out the seeds and stringy pulp from each squash half with a spoon.
4. Slice the squash halves into 1/2-inch thick half-moons.
5. In a large bowl, whisk together olive oil, maple syrup, smoked paprika, garlic powder, black pepper, and sea salt until well combined.
6. Add the squash slices to the bowl and toss until evenly coated with the maple mixture.
7. Arrange the squash in a single layer on the prepared baking sheet, making sure pieces don’t overlap.
8. Roast for 20 minutes, then flip each piece using tongs.
9. Continue roasting for another 15-20 minutes until the edges are caramelized and the squash is fork-tender.
10. Remove from oven and let rest for 5 minutes before serving.
Perfectly caramelized and tender, these squash slices develop beautiful browned edges that contrast with their creamy interior. The maple glaze creates a sweet-savory balance that pairs wonderfully with roasted chicken or as part of a grain bowl—I often toss any leftovers with quinoa and toasted pecans for lunch the next day.
Grilled Summer Squash and Red Onion Skewers
Summer just isn’t complete without firing up the grill for these colorful veggie skewers that always remind me of backyard barbecues with friends. I love how the sweet squash and sharp red onion caramelize together, creating that perfect charred flavor that screams warm weather dining. These have become my go-to side dish because they’re so simple yet impress everyone at the cookout.
Ingredients
– 2 medium summer squash
– 1 large red onion
– 3 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– 1 tablespoon balsamic vinegar
Instructions
1. Preheat your grill to medium-high heat (400°F) and soak 8 wooden skewers in water for 20 minutes to prevent burning.
2. Cut 2 medium summer squash into ½-inch thick rounds and 1 large red onion into 1-inch chunks, keeping pieces uniform for even cooking.
3. Thread the squash rounds and onion chunks alternately onto the soaked skewers, leaving small spaces between pieces for better heat circulation.
4. Brush both sides of the skewers with 3 tablespoons olive oil using a pastry brush for even coverage.
5. Season the skewers evenly with 1 teaspoon kosher salt and ½ teaspoon black pepper on all surfaces.
6. Place the skewers directly on the preheated grill grates and cook for 4-5 minutes until grill marks appear.
7. Flip the skewers using tongs and cook for another 4-5 minutes until vegetables are tender but still slightly firm.
8. Drizzle 1 tablespoon balsamic vinegar over the hot skewers during the last minute of cooking to create a sweet glaze.
9. Remove the skewers from the grill when vegetables are caramelized around the edges and easily pierced with a fork.
Perfectly charred yet tender, these skewers offer a wonderful contrast between the sweet summer squash and the sharp, caramelized red onion. I love serving them over a bed of quinoa or alongside grilled chicken for a complete meal that captures the essence of summer in every bite.
Squash and Bell Pepper Stir Fry
My kitchen always smells like autumn when I make this stir-fry—there’s something about the sweet squash and vibrant peppers sizzling together that makes even a Tuesday night feel special. I first started making this dish when my garden overflowed with butternut squash, and now it’s my go-to for using up those colorful bell peppers that always seem to multiply in the fridge.
Ingredients
- 2 cups butternut squash, cubed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Add 2 cups cubed butternut squash and cook for 8 minutes, stirring occasionally until edges begin to brown. (Tip: Cut squash into uniform 1-inch cubes for even cooking.)
- Add sliced red and yellow bell peppers and cook for 4 minutes until slightly softened but still crisp.
- Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Pour 1 tablespoon soy sauce and 1 teaspoon sesame oil over the vegetables.
- Sprinkle with 1/4 teaspoon red pepper flakes and toss to combine. (Tip: Toast red pepper flakes in a dry pan for 30 seconds first to enhance their flavor.)
- Cook for 2 more minutes, stirring constantly until sauce coats all vegetables. (Tip: Don’t overcrowd the pan—cook in batches if needed for proper searing.)
Sweet caramelized squash pairs beautifully with the crisp-tender peppers in this vibrant dish. Serve it over quinoa for a complete meal, or stuff it into warm tortillas with avocado for a fun twist—the slight heat from the red pepper flakes makes every bite interesting.
Spaghetti Squash Primavera
Believe me when I say I’ve tried every spaghetti squash recipe under the sun, but this primavera version has become my absolute favorite for busy weeknights—it’s the dish that finally convinced my vegetable-skeptical husband to ask for seconds! Between juggling work deadlines and chasing after my energetic toddler, I’ve perfected this method to be both delicious and practically foolproof.
Ingredients
– 1 large spaghetti squash
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 medium yellow onion
– 2 cloves garlic
– 1 medium zucchini
– 1 medium yellow squash
– 1 red bell pepper
– 1 cup cherry tomatoes
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh basil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife—I find placing a kitchen towel underneath prevents slipping.
3. Scoop out all the seeds and stringy pulp from both squash halves with a sturdy spoon.
4. Brush the cut surfaces of the squash with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Place the squash halves cut-side down on the prepared baking sheet and roast for 35-40 minutes until the flesh easily shreds with a fork.
6. While the squash roasts, dice the onion and mince the garlic cloves.
7. Chop the zucchini, yellow squash, and red bell pepper into 1/2-inch pieces, and halve the cherry tomatoes.
8. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
9. Add the diced onion and sauté for 3-4 minutes until translucent and fragrant.
10. Stir in the minced garlic and cook for 30 seconds until golden but not browned—burnt garlic turns bitter.
11. Add the chopped zucchini, yellow squash, and bell pepper to the skillet, cooking for 5-6 minutes until slightly softened but still crisp.
12. Toss in the halved cherry tomatoes and cook for 2-3 minutes until they just begin to release their juices.
13. Season the vegetable mixture with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, stirring to combine.
14. Remove the roasted squash from the oven and let cool for 5 minutes until safe to handle.
15. Use a fork to scrape the squash flesh into long, spaghetti-like strands directly into the skillet with the vegetables.
16. Gently toss everything together until well combined and heated through, about 2 minutes.
17. Sprinkle with grated Parmesan cheese and chopped fresh basil just before serving. Everything comes together with such wonderful texture contrast—the tender squash strands mingling with crisp-tender vegetables creates this satisfying bite that never feels heavy. Especially love how the sweet cherry tomatoes burst in your mouth against the salty Parmesan, making this feel indulgent while being packed with vegetables.
Herb-Crusted Acorn Squash Wedges
Finally, as the crisp autumn air settles in, I find myself craving those cozy, hearty vegetables that make fall cooking so special. I discovered this recipe during a weekend farmers market trip when I brought home more acorn squash than I knew what to do with—now these herb-crusted wedges have become my go-to side dish for everything from weeknight dinners to holiday gatherings.
Ingredients
– 2 medium acorn squash
– 3 tablespoons olive oil
– 1/4 cup breadcrumbs
– 2 tablespoons grated Parmesan cheese
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut each acorn squash in half lengthwise and scoop out the seeds with a spoon.
3. Cut each squash half into 1-inch thick wedges, leaving the skin on for easier handling.
4. In a large bowl, toss the squash wedges with 2 tablespoons of olive oil until evenly coated.
5. Arrange the wedges in a single layer on the prepared baking sheet, making sure they don’t touch.
6. In a small bowl, combine breadcrumbs, Parmesan cheese, thyme, rosemary, garlic powder, salt, and pepper.
7. Drizzle the remaining 1 tablespoon of olive oil over the breadcrumb mixture and stir until crumbly.
8. Press the breadcrumb mixture firmly onto the top surface of each squash wedge, creating an even crust.
9. Bake for 25-30 minutes until the squash is tender when pierced with a fork and the crust is golden brown.
10. Let the wedges rest for 5 minutes on the baking sheet before serving to allow the crust to set.
Nothing beats the contrast between the tender, sweet squash interior and that crispy, savory herb crust. I love serving these alongside roasted chicken or crumbling them over a fall salad—the wedges hold their shape beautifully while offering that satisfying crunch in every bite.
Squash and Kale Salad with Lemon Dressing
Oof, I almost gave up on kale salads after one too many chewy, bitter experiences—until I discovered this magical squash and kale combo that completely changed my perspective. On a crisp fall afternoon last year, I was determined to create a salad that actually made me excited to eat kale, and after some kitchen experimentation, this vibrant dish became my go-to. Now it’s the recipe I share with all my friends who claim they “don’t like kale” because it truly transforms this hearty green into something special.
Ingredients
– 1 butternut squash, peeled and cubed
– 1 bunch kale, stems removed and leaves chopped
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1 teaspoon honey
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup pumpkin seeds
– 1/4 cup crumbled feta cheese
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet, making sure pieces aren’t touching for optimal roasting.
4. Roast the squash for 25-30 minutes until the edges are caramelized and you can easily pierce cubes with a fork.
5. While squash roasts, place the chopped kale in a large mixing bowl and drizzle with the remaining 2 tablespoons of olive oil.
6. Massage the kale vigorously with your hands for 2-3 minutes until the leaves darken in color and soften in texture—this breaks down the tough fibers.
7. In a small bowl, whisk together the lemon juice, honey, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper until emulsified.
8. Pour the dressing over the massaged kale and toss thoroughly to coat every leaf.
9. Toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently until they’re lightly browned and fragrant.
10. Add the roasted squash, toasted pumpkin seeds, and crumbled feta cheese to the dressed kale.
11. Gently toss everything together until evenly distributed.
Each bite delivers this wonderful contrast between the sweet, caramelized squash and the bright, lemony kale that’s surprisingly tender. I love serving it slightly warm with grilled chicken for a complete meal, or packing it for lunch where the flavors actually improve as they mingle. Even my kale-skeptic husband now requests this salad weekly—it’s that transformative!
Cheesy Squash Casserole
Growing up in the Midwest, I always looked forward to fall when my grandma would make her famous cheesy squash casserole—the ultimate comfort food that makes your kitchen smell like heaven. Gathering around the table with this bubbling dish always felt like a warm hug, and now I make it every October when squash is at its peak. Honestly, I sometimes double the recipe because leftovers disappear faster than you can say “seconds please”!
Ingredients
– 2 pounds yellow squash
– 1 large yellow onion
– 2 tablespoons unsalted butter
– 1 cup sour cream
– 1 can (10.5 ounces) cream of chicken soup
– 2 cups shredded cheddar cheese
– 1 sleeve (about 30) buttery crackers
– 1/4 cup melted butter
– 1/2 teaspoon garlic powder
– 1/2 teaspoon black pepper
– 1 teaspoon salt
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Slice 2 pounds of yellow squash into 1/4-inch thick rounds and dice 1 large yellow onion.
3. Bring a large pot of salted water to a rolling boil and add the sliced squash and diced onion.
4. Boil the vegetables for exactly 8 minutes until the squash is tender but not mushy.
5. Drain the squash and onion thoroughly in a colander, pressing gently to remove excess water.
6. Transfer the drained vegetables to a large mixing bowl and add 2 tablespoons of unsalted butter.
7. Stir in 1 cup of sour cream, 1 can of cream of chicken soup, and 1 1/2 cups of shredded cheddar cheese.
8. Season the mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder.
9. Crush 1 sleeve of buttery crackers into coarse crumbs and mix with 1/4 cup of melted butter.
10. Spread the squash mixture evenly in the prepared baking dish and top with the remaining 1/2 cup of shredded cheddar cheese.
11. Sprinkle the buttered cracker crumbs evenly over the cheese layer, covering the entire surface.
12. Bake at 350°F for 30-35 minutes until the casserole is bubbly around the edges and the topping is golden brown.
13. Let the casserole rest for 10 minutes before serving to allow the flavors to meld and make cleaner slices. Really, the magic of this casserole is how the tender squash melts into the creamy, cheesy sauce while the buttery cracker topping adds the perfect crunch. I love serving it alongside roasted chicken or topping individual portions with crispy fried onions for extra texture—it’s comfort food that always brings everyone back for more.
Spicy Squash and Lentil Stew
Brisk autumn winds have me craving something hearty and warming, which is why this spicy squash and lentil stew has become my go-to comfort meal. I first made this during a particularly chilly camping trip when I needed to feed a hungry crowd with limited ingredients, and it’s been a fall favorite ever since. There’s something magical about how the spices mellow into the sweet squash and earthy lentils.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 tbsp tomato paste
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 4 cups vegetable broth
– 1 cup brown lentils
– 3 cups butternut squash
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Dice 1 medium yellow onion and sauté in the hot oil for 5-7 minutes until translucent and lightly browned around the edges.
3. Mince 3 cloves garlic and add to the pot, stirring constantly for 1 minute until fragrant but not burned.
4. Add 1 tbsp tomato paste and cook for 2 minutes, stirring frequently to deepen its flavor and remove any raw taste.
5. Sprinkle in 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper, toasting the spices for 30 seconds until aromatic.
6. Pour in 4 cups vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot for extra flavor.
7. Add 1 cup brown lentils and bring the mixture to a boil over high heat.
8. Reduce heat to maintain a gentle simmer, cover the pot, and cook for 15 minutes.
9. Peel and cube 3 cups butternut squash into 1-inch pieces while the lentils cook.
10. Stir the cubed squash into the pot along with 1 tsp salt and 1/2 tsp black pepper.
11. Cover and simmer for another 20-25 minutes until both lentils and squash are tender when pierced with a fork.
12. Chop 2 tbsp fresh parsley and stir it into the finished stew just before serving.
Perfect for chilly evenings, this stew develops a wonderfully thick, almost creamy texture as the squash breaks down slightly into the broth. The lentils provide satisfying substance while the cayenne delivers just enough heat to warm you from the inside out. I love serving it with crusty bread for dipping or over quinoa for a complete protein-packed meal.
Conclusion
Brimming with wholesome goodness, these 21 vegetarian squash recipes make healthy eating deliciously easy! We hope you find new favorites to add to your meal rotation. Don’t forget to share which recipes you loved in the comments below and pin this article to your Pinterest boards so other home cooks can discover these tasty dishes too!
