26 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.”