This tidy little roundup of Easy Squash Recipes is here to help. With these 10 delicious recipes, we’ll help usher you from late summer’s bountiful harvest of yellow squash and zucchini through to deep winter’s butternuts and spaghetti squashes. From simple sautées to cheesy, decadent bakes – there’s a little something for everyone here. Personally, I find zucchini and yellow squash to be a little underwhelming. There’s a conspicuous lack of flavor there, but not once you’ve cooked it up with crispy feta and hot honey. It becomes the perfect little summer side dish. Same goes for hard roasting – when you apply this great technique to a tray of sliced squash and mushrooms, they get more interesting in a hurry.
This roundup of easy squash recipes is meant not just to provide you with actual steps and ingredients for squash-forward cooking, but to also help usher in some solid inspiration of your own.
10 Easy Squash Recipes
Easy Sautéed Squash with Feta and Hot Honey
When you lay large, formidable slices of feta into a hot pan and drench them in honey and a smattering of crushed chili flakes, it gets all toasty and crispy. Browned and beautiful. This Sautéed Squash with Feta and Hot Honey is INSANELY GOOD AND WONDERFUL. Because brown food is delicious. Can you see the crunchy fried cheese bits in the photos? Man are they tasty …
What I love about this recipe is that fact that the squash pieces act like little sponges for the salty feta and sweet honey flavors. They just soak it all up. Squash of all makes and models are good for that across the board, really, like tofu is. They’re wonderful vehicles for flavor, what with all of their mildness.
Feta and Butternut Squash Galette with Sage Pastry
The flakiest pastry, infused with earthy, woodsy sage, stands as the base for this absolutely delicious autumnal galette. A Feta and Butternut Squash Galette with Sage Pastry – the perfect fall galette – is such a nice thing to set out on any fall table, be it brunch, lunch, dinner or otherwise. Cut into fat slices, and served with a simple green salad, this mostly savory (but just a little bit sweet) galette eats great either warm or at room temperature. The trick? As with most pastries … it’s all in the pastry. Imagine that.
Creamy Cacio e Pepe Spaghetti Squash Boats
Garlicky, herb-filled, massively tasty spaghetti squash boats are a great thing to serve this time of year, when there are more squash hanging around than you can shake a stick at. The trick with my recipe here, is to use a creamy sauce that’s on the thinner side. This gives the mixture a chance to really sink and seep down into the strands of spaghetti squash, flavoring it all the way through. A shingling of provolone cheese across the tops of each boat creates a deeply browned, crunchy crust. To die for.
Spaghetti with Hard Roasted Vegetables
This Lemon Cream Spaghetti with Hard Roasted Vegetables is sort of like two recipes in one. You get my favorite creamy lemon pasta, and also the coolest and most effective way to roast vegetables. This one is easy, hearty, and very ready for you to play around with, flavor-wise.
Warm Radicchio Salad with Squash and Caramelized Dates
She’s a beaut, no? Boasting the hot, glowy colors of a setting sun, this Warm Radicchio Salad is perfect for any fall or winter dinner table. There’s a cozy warmth to it, thanks to the addition of Indian Garam Masala, an optional addition and not make-or-break necessary, but lovely here. If you’ve got it, it works beautifully with the squash and sweet dates. It’s got this casual elegance to it, this salad, an attribute that I think is my favorite for any recipe – it’s a recipe sweet spot.
Garlicky Butternut Squash with Orange Butter Sauce
We’re talking soft, thoroughly caramelized butternut squash + a GOLD STAR sauce of butter, vegetable stock, lots of garlic, orange juice, hot crushed chilis, and some chopped sage. There’s absolutely nothing not to love about this entire situation.
Marinated Squash with Lemony Ricotta and Pistachio
This Marinated Squash is piled on top of fluffy, lemon-scented ricotta and showered with salty pistachios. The charred pieces of summer squash or marinated zucchini soak up the flavors of a simple, garlicky lemon vinaigrette, making this one amazing summer side dish, that tastes great at room temperature and gets better as it sits. One of my very favorite recipes to enjoy this time of year.
Gorgeous Tunisian Chicken with Dates, Squash and Olives
Hailing from Tunisia, the gorgeous, glossy, vermilion-hued harissa sauce acts as the anchor for this recipe, bringing all of the big, bold flavors together so well. As it cooks, your home will become perfumed with the rich, heady aromas of cinnamon, garlic, shallot, olives, and the lush harissa sauce. This is an absolutely beautiful skillet of food, and if you love sweet/salty flavor combos as much as I do (I could go on and on, and I do …), then you will fall hard for this one, I have a feeling.
Spicy Pork Tacos with Roasted Zucchini
I think these might be the most delicious tacos I’ve ever made – I’m not exaggerating one bit here. It’s really all about the filling, as all tacos are, and you could serve this combination of things in a number of ways, really. You could go the quesadilla route, or do tostadas. You could transform this into some epic nachos or a taco salad or bowls of some sort. These Spicy Pork Tacos with Roasted Zucchini are just a really fantastic combination of things that just so happen to work perfectly together.
Blackened Garlic Butter Catfish with Summer Squash
Ah, catfish. I just love the stuff. It’s so affordable, not at all finicky to cook, and comes out buttery, tender and incredibly delicious every time. I grew up eating catfish pretty regularly, my Mom always making a special trip to a small roving fish truck that roamed around Virginia and North Carolina (still does today) and snagging all the goods she could. Catfish was usually among her purchases, and I think “catfish night” was just about my favorite of all our regularly scheduled family meals. This Blackened Garlic Butter Catfish with Summer Squash would have been right at home on our table, growing up.
