27 Squash Recipes We Want to Eat All Year Round

From cold-weather favorites like butternut, spaghetti squash and acorn squash to colorful summer squash and zucchini, there’s simply no shortage of remarkable squash varieties to cook throughout the year. The true beaty of these many fruits (yes, fruits!) is how incredible they taste, dressed up or down in a myriad of cooking methods: baked, roasted, mashed, stuffed, fried ― or even prepared simply. Case in point: Ina’s popular, 5-star roasted butternut squash, which adds only quality olive oil, kosher salt and a crack of ground black pepper. That’s it.

These spicy moons of roasted delicata squash are backed by a level of fun only Molly Yeh could deliver. She bastes the delicata prior to roasting (with a pepper-infused oil) and calls for pumpkin pie spice with cayenne as a way of introducing spice in many layers.

There’s no fit of hungry rage that can’t be solved by a warm bowl of blended butternut squash soup. For a one-two punch of savory flavor, try adding a tablespoon of white miso or chili oil.

Fact: “Summer squash goes decadent in this cheesy, bacon-studded savory galette.”

Unbelievably tender chunks of kabocha and acorn squash (or another squash!) bathed in a fragrant cheesy sour cream sauce, with shattered Ritz cracker topping. Need we elaborate? Make it for your next potluck, thank us later.

A meaty vegan stuffed squash? But how? Quinoa, pistachios, dried cranberries ― oh, and the firm, buttery flesh of cooked acorn squash doesn’t hurt, either.

Crispy, cheesy pizza with a gorgeous crust made from squash, eggs and no flour? Gluten-free eaters, rejoice!

Earthy acorn squash, sweet butternut and fluffy, chestnut-y kabocha join forces in this euphoric roasted salad.

Don’t throw away those butternut squash seeds! When you give them the olive-oil-and-salt treatment, the reward is delicious on its own ― or thrown into a slew of other foods. Think salad, soup, pasta, cookie dough or granola.

The green in this egg breakfast skillet comes from a giant bird’s nest worth of juicy zucchini. Once the squash is fully cooked, the cheese on top becomes an enticingly molten veil, with just a little help from the oven.

Who knew that butternut squash (along with three powerhouse ingredients: olive oil, salt and chili powder) could create such an irresistibly delicious plate of crinkle-cut fries?!

Inspired by Mexican posole, this soupy stew uses cubed butternut squash, so you can enjoy chunky bites even if you can’t eat meat.

Cubes from two whole squash jump into a skillet where they get showered edge to edge with breadcrumbs and cheese, only to bake up into a vegetarian casserole that should be the star of the dinner table. We promise everyone will go back for second helpings…who knows, maybe more!

Craving a balsamic bite? You can pull off these bright and tangy acorn squash moons in under 30 minutes.

Butternut squash noodles are often mocked as the less-satisfying, wannabe counterpart of wheat-based noodles but this recipe will teach you how to turn it into a flavorful, rich bowl of pasta perfection.

Everything we fawn over about stuffed squash blossoms but tucked inside fluffy, cheesy, garlicky baked frittata squares.

If you can roast vegetables, make toast, and cook bacon, then you can absolutely make this wonderful crostini platter.

Although it’s not spaghetti and parmesan in the traditional sense, this recipe takes advantage of the stringy nature of cooked spaghetti squash and the result is incredibly satisfying in its own right.

Summer squash and zucchini are the perfect vessels to get cloaked in the creamy cheddar sauce and panko breadcrumbs. This casserole is indulgent but not overtly so ― the definition of quintessential summer food.

Fun to assemble and of course, fun to eat! When you’re in a bind, use fresh vegetables or pickled vegetables and jarred salsas in place of roasting vegetables for a shortcut to the dinner table.

For a vegetarian meal that contains the comforting, flavorful satisfaction of braised brisket, turn to canned chickpeas and butternut squash. They’re likely sitting in the pantry as we speak and truthfully get better with a ton of high-impact seasoning agents; in other words, use as much garlic as your heart desires.

Squash chips are bound to be any potato chip lover’s new favorite snack. They’re simple, delicious ― and ready fast!

As equal-opportunity starch lovers, we think potatoes shouldn’t be allowed to have all the fun! Case in point, mash your butternut squash.

A sticky sweet-and-sour-sauce reduction made from honey and vinegar flecked with nuts, fruits and herbs, agrodolce bodes well with the earthy caramel notes of roasted acorn squash.

It’s fair to say every holiday turkey wants to be stuffed with squash-shiitake stuffing. Or maybe we’re just saying that because we’re hungry to eat this too-delicious-to-be-true combination!

Roasting squash is a worthy occasion for cranking on the oven but why not multi-task? A tofu and squash sheet pan dinner demonstrates how you can render an entire meal all in one go. Ward off mushy pieces by spreading out each slice of squash or tofu on the sheet ― if you use a 9 x 13 sheet pan then you should have plenty of space for everything.