I’m always looking for ways to turn a farmers’ market haul into cozy dinners, easy lunches, and a few treats for the freezer. Squash does all of that without trying. From quick weeknight bakes to slow-simmered soups, here are 20 squash recipes I reach for when I want color on the table and something everyone will actually eat!
When it’s too nice out to fuss, I lean on simple casseroles that do the heavy lifting in the oven while I set the table or pour drinks. Here are some family-friendly and potluck-ready squash casserole recipes to try!
Thin-sliced eggplant, zucchini, squash, and tomatoes get tucked over a marinara base and roasted until tender, then finished with a little mozzarella for that pizza-ish vibe. I love serving this oven roasted ratatouille with crusty bread. 😋
This creamy, golden squash casserole bake comes together fast and is oven-ready in about 15 minutes of prep. It’s perfect for potlucks and stays bubbly and delicious even after a short rest, so timing is low stress.
This summer vegetable tian delivers tender tomato, potato, and squash slices with salt, pepper, thyme, and a little cheese for a budget-friendly side that feels fancy.
Need a quick side or a make-ahead dinner? Zucchini’s got range, and I have a few favorite recipes I keep on repeat all season long. If you love zucchini too, be sure to check out more of our zucchini recipes before you go!
Swap noodles for zucchini ribbons and keep all the saucy comfort with this zucchini lasagna. This veggie-packed lasagna is totally gluten-free, delicious, and the perfect way to showcase my zucchini harvest!
With a garlicky sausage filling and a golden mozzarella finish, these zucchini boats check all the boxes for a satisfying weeknight dinner!
I like to bake one pan of this zucchini slice recipe, chill it, and cut tidy squares for lunchboxes, picnics, or quick breakfasts. It’s part frittata, part snack, and fully portable.
Spaghetti squash is a versatile veggie that roasts into tender strands…perfect for speedy bowls and cozy bakes! Try these easy spaghetti squash recipes and find your new weeknight favorite.
Ever wondered how to get buttery, strand-perfect spaghetti squash every time? This simple roasted spaghetti squash is made with olive oil and salt, transforming the squash in about 55 minutes. I love serving it with a rich pasta sauce and garlic bread!
Bowl meals are some of my favorite ways to use leftovers, and this combo always tastes fresh. These Southwest spaghetti squash bowls are meat-free but pack a punch of protein from the black beans. Paired with the salsa and cheese? They’re like a lighter, veggie-loaded twist on a burrito bowl.
Sausage stuffed spaghetti squash bakes right on a sheet pan with Italian sausage and melty mozzarella for a cozy, low-effort dinner the whole fam will love!
Acorn squash is the unsung hero of fall produce! It’s super easy to prep, naturally sweet, and can be roasted or stuffed into the coziest seasonal meals. Here are 2 easy acorn squash recipes I urge you to try this fall!
My roasted acorn squash is sweet but savory, with garlic, brown sugar, poultry seasoning, cinnamon, AND raisins. Don’t knock it until you try it! It’s just too good to miss. (And it’s SO easy to make!)
Sweet, nutty, and packed with hearty wild rice, this stuffed acorn squash is a simple vegetarian dish that tastes as good as it looks. I’d happily serve this as a veggie or vegan main at Thanksgiving or Christmas!
Butternut squash is probably one of my most-used fall ingredients. It’s mild tasting, with a subtle sweetness that makes it perfect for everything from soups and pastas to roasted sides and casseroles. But if you struggle cutting butternut squash, don’t let that put you off! Not only do we have a bunch of delicious recipes to try, but we also have a handy guide on how to cut butternut squash, too.
I can’t get enough of roasted butternut squash. The edges caramelize nicely, and the middle becomes unbelievably tender. The hardest part is waiting for it to roast for 35 minutes in the oven!
WOW. Creamy, rich, and perfectly spiced, this butternut squash soup is what cozy nights were made for. It also reheats like a dream, so I like to make a big batch and store the extras in my freezer (future me is always grateful for that).
Enjoying meat-free dishes is one of the easiest ways to reduce your grocery budget. In this butternut squash curry, sweet squash meets a fragrant mix of curry spices, coconut milk, and garlic to create an aromatic and totally vegan meal that’s ready in about 35 minutes!
My family can’t get enough of this easy stuffed butternut squash recipe. Between the maple glaze, melty cheese, and savory filling, there’s never a single bite left on their plates!
Pumpkin is the squash of the fall season. It always makes its way into our holiday menu in one way or another! From the classic pumpkin pie flavors to something a little unexpected like chili, here are some delicious ways to make the most of your pumpkin patch haul.
I already know you’re going to be obsessed with this simple pumpkin chili—it’s hearty, warming, and packed with flavor without feeling heavy. The pumpkin makes it extra rich and smooth, and it’s perfect for chilly fall nights.
Yep, you heard that right. A pumpkin smoothie that’s just as autumnal as a PSL, just colder, creamier, and caffeine-free. It’s basically dessert disguised as breakfast, and I’m not mad about it.
These pumpkin pie bars are my favorite shortcut to all the flavor of pumpkin pie. The creamy pumpkin filling is baked over a buttery shortbread crust and sliced into perfect little squares for sharing. Ideal for potlucks!
Got some leftover pumpkin puree? Then you’ve got no excuse not to make these pumpkin pie overnight oats. This seasonal meal-prep hack will keep you full on a budget AND satisfy any pumpkin spice cravings!
I’ve always got a stock of pumpkin butter in my freezer. To make it, I cook down pumpkin puree, brown sugar, maple syrup, cinnamon, and other simple ingredients until smooth, then spread it on toast, pancakes, waffles, or anything else I fancy!
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