10+ Mixed Squash Recipes to Delight Your Taste Buds

Mixed squash recipes offer a delicious way to enjoy this versatile vegetable. Many different types of squash can be used in various dishes, providing you with plenty of options to suit your taste. From butternut to acorn, each variety brings its own flavor and texture to your meals.

Incorporating mixed squash into your cooking can elevate simple recipes and create hearty, comforting dishes. Whether you’re looking for a warm casserole or a refreshing salad, there’s a squash recipe that fits your needs. Get ready to explore creative and tasty ways to enjoy squash in your kitchen!

Spaghetti Squash Alfredo

Spaghetti Squash Alfredo is a great way to enjoy a creamy pasta dish without the carbs. You start by cooking the spaghetti squash until it’s tender. This can be done in the oven or microwave, depending on your preference.

Once cooked, cut the squash in half and scoop out the seeds. Use a fork to pull apart the strands of squash. This gives you the “noodles” for your meal.

For the sauce, you will need butter, cream, and Parmesan cheese to create a rich flavor. Combine the butter and cream in a pan until heated, then mix in the cheese until it melts.

After that, mix the sauce with your spaghetti squash strands. You can serve it in the squash shell for a nice presentation.

Ingredients

• 1 spaghetti squash
• 2 tablespoons butter
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half and remove the seeds.
3. Place the halves cut side down on a baking sheet. Bake for 30-40 minutes.
4. In a pan, melt the butter and add cream over medium heat.
5. Stir in Parmesan cheese, salt, and pepper.
6. Scrape the squash strands and mix with the sauce.
7. Serve warm.

Curried Butternut and Acorn Squash

Curried butternut and acorn squash is a warm and tasty dish. The sweetness of the squash pairs well with the rich flavors of curry. You’ll love how easy it is to make this comforting meal.

Start by preparing the squash. Peel and chop both the butternut and acorn squashes into bite-sized pieces. This allows them to cook evenly and absorb the curry flavors well.

In a large pot, heat some oil and add onions, garlic, and ginger. Sauté until they are fragrant. Next, stir in curry spices and cook for a minute to enhance the flavors. Finally, add the chopped squash and pour in some coconut milk or vegetable broth.

Let it simmer until the squash is tender, about 20-30 minutes at 400°F (200°C). The dish should be creamy and fragrant. Serve it with rice or naan for a complete meal.

Ingredients

• 1 medium butternut squash
• 1 medium acorn squash
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 can coconut milk
• Salt to taste
• Oil for cooking

Cooking Instructions

1. Peel and chop butternut and acorn squash into bite-sized pieces.
2. Heat oil in a large pot over medium heat.
3. Add chopped onion, garlic, and ginger; sauté until fragrant.
4. Stir in curry powder and cook for 1 minute.
5. Add squash and coconut milk; stir well.
6. Simmer for 20-30 minutes until squash is tender.
7. Serve warm with rice or naan.

Zucchini and Yellow Squash Gratin

Zucchini and yellow squash gratin is a tasty side dish that you can enjoy with many meals. It combines the fresh flavors of both squashes in a creamy, cheesy mixture.

Start by slicing the zucchinis and yellow squash into rounds. You can sauté them in a skillet until they are crisp-tender. Adding cream to the pan will create a rich texture, perfect for this gratin.

Topping it with panko breadcrumbs and grated Parmesan adds a delicious crunch. Bake it in the oven for a warm, comforting dish.

This gratin is not only easy to make but also a great way to use squash. It’s perfect for a weeknight dinner or a gathering with friends.

Ingredients

• 2 medium zucchinis
• 2 medium yellow squash
• 1/2 cup heavy cream
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis and yellow squash into rounds.
3. Heat a skillet over medium-high heat and add butter.
4. Sauté the squash for 4-6 minutes until crisp-tender.
5. Add the cream and stir until thickened, about 5 minutes.
6. Stir in panko and Parmesan.
7. Transfer to a baking dish and bake for 15-20 minutes.

Stuffed Pattypan Squash

Stuffed pattypan squash makes a delightful meal or side dish. The small, round shape of pattypan squash is perfect for filling with tasty ingredients.

To start, cook the squash by boiling it in water for about ten minutes until tender. After draining, scoop out the centers to make room for the filling.

You can create a flavorful filling by mixing cream cheese with herbs and spices. Add ingredients like garlic powder and chives to give it a fresh taste. Spoon the mixture into each squash and press it down gently.

Preheat your oven to 375°F (190°C). Place the stuffed squash in an oiled baking dish to prevent sticking. Bake for about 30 minutes, until the squash is tender and the filling is golden brown.

Ingredients

• 4 medium pattypan squash
• 4 oz cream cheese
• 2 tbsp chopped chives
• 1 tsp garlic powder
• Salt to taste

Cooking Instructions

1. Boil water in a saucepan.
2. Cook the squash for 10 minutes until tender.
3. Drain and scoop out the centers.
4. Mix cream cheese, chives, garlic powder, and salt.
5. Stuff the squash with the mixture.
6. Preheat the oven to 375°F (190°C).
7. Place in an oiled baking dish.
8. Bake for 30 minutes until golden brown.

5) Kabocha Squash Soup

Kabocha squash soup is a warm and comforting dish that’s perfect for chilly days. The squash provides a rich, sweet flavor that pairs well with spices and creamy elements.

You can make this soup in various ways. For a vegan version, use coconut milk instead of cream. This adds a delicious tropical twist. Simply sauté your favorite aromatics like onion and garlic to start.

To enhance the flavor, try adding ginger or curry powder. This gives the soup a unique taste that is sure to impress. Blend the cooked kabocha into a smooth consistency for a delightful texture.

Ingredients

• 1 medium kabocha squash
• 1 onion
• 2 cloves garlic
• 1 cup coconut milk
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Cut the kabocha squash in half and remove seeds.
2. Roast the squash at 400°F (200°C) for 30-40 minutes until soft.
3. Sauté chopped onion and garlic in olive oil until translucent.
4. Scoop the squash flesh into the pot.
5. Add coconut milk and vegetable broth.
6. Simmer for 10 minutes, then blend until smooth.

6) Summer Squash Tart

A summer squash tart is a delightful dish perfect for warm weather. It features tasty layers of squash, cheese, and herbs, all wrapped in a flaky crust. This recipe is simple and makes a beautiful centerpiece for any meal.

You can use zucchini and yellow squash for a colorful look. The creamy filling often includes ricotta and Parmesan cheese, which adds richness. Season with fresh herbs for extra flavor.

Start by making or buying a pie crust. Then, layer the sautéed squash and cheese before folding the edges of the crust over the filling. Bake until golden brown.

Ingredients

• 2 small zucchini, sliced
• 2 small yellow squash, sliced
• 1 10-inch pie crust
• 8 oz whole-milk ricotta
• 2 oz Parmesan, grated
• Olive oil
• Salt and pepper
• Fresh thyme

Cooking Instructions

1. Preheat the oven to 375°F (190°C).
2. Sauté zucchini and yellow squash in olive oil until tender.
3. Spread ricotta on the pie crust.
4. Layer the squash and sprinkle cheese on top.
5. Fold the crust edges over the filling and brush with egg if desired.
6. Bake for 35-40 minutes until golden.
7. Let cool before serving.

7) Roasted Delicata Squash

Roasted delicata squash is a tasty and easy side dish. Its sweet flavor pairs well with many meals. You’ll love its creamy texture when roasted.

To start, preheat your oven to 425°F (220°C). Slice the squash in half and scoop out the seeds. Next, cut it into half-inch pieces.

In a bowl, toss the squash slices with olive oil and a pinch of salt. Arrange them on a baking sheet lined with parchment paper. The parchment makes clean-up simple.

Roast the squash for about 12 minutes, then flip the pieces. Cook for an additional 10 minutes until they are golden brown on both sides. Enjoy your delicious roasted delicata squash!

Ingredients:

• 1 delicata squash
• 2 tablespoons olive oil
• Salt to taste

Cooking Instructions:

1. Preheat the oven to 425°F (220°C).
2. Slice the squash in half and scoop out the seeds.
3. Cut the squash into ½-inch pieces.
4. Toss with olive oil and salt in a bowl.
5. Arrange on a baking sheet lined with parchment paper.
6. Roast for 12 minutes, flip, and roast for another 10 minutes.

8) Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai is a tasty twist on the classic dish. You use spaghetti squash instead of traditional noodles, making it lighter and a bit different.

Start by roasting spaghetti squash until it’s tender. You can bake it at 400°F (200°C) for about 40 minutes. Once cooked, use a fork to scrape out the strands.

Next, make your sauce with ingredients like soy sauce, peanut butter, and lime juice.

Sauté some veggies such as bell peppers, carrots, and green onions. Add in cooked chicken or tofu for protein.

Mix the spaghetti squash with the veggies and sauce in a bowl. Toss it all together until everything is combined. Garnish with crushed peanuts and fresh cilantro for extra flavor.

Ingredients

• 1 medium spaghetti squash
• 1 cup broccoli slaw
• 1 red bell pepper, sliced
• 1 cup shredded carrots
• 1 cup cooked chicken or tofu
• 1/4 cup peanut butter
• 1/4 cup soy sauce
• Juice of 1 lime
• Crushed peanuts and cilantro for garnish

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half and remove the seeds.
3. Roast the squash cut-side down on a baking sheet for 40 minutes.
4. In a bowl, mix peanut butter, soy sauce, and lime juice.
5. Sauté the veggies in a skillet over medium heat for about 5 minutes.
6. Scrape the squash strands into a bowl and add them to the sautéed veggies.
7. Pour the sauce over the mixture and stir well.
8. Serve hot, topped with crushed peanuts and cilantro. Enjoy!

9) Butternut Squash Risotto

Butternut squash risotto is a creamy and comforting dish, perfect for colder days. The sweet flavor of the squash pairs well with the creamy arborio rice. You’ll love how delicious it can be.

To start, you will sauté onions and garlic in olive oil. Then, add diced butternut squash and cook until it softens. This part brings out the sweet, nutty flavor.

Next, toast the rice in the skillet for a few minutes.

Gradually add broth while stirring. This helps the rice cook evenly and become creamy.

Finish with Parmesan cheese for extra richness. You can also add herbs like sage for a fragrant touch.

Ingredients

• 1 cup arborio rice
• 2 cups butternut squash, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 cup Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Sauté onion and garlic in olive oil.
2. Add butternut squash and cook until soft.
3. Toast the arborio rice in the skillet.
4. Gradually pour in broth while stirring.
5. Stir in Parmesan cheese and season with salt and pepper.

10) Squash and Zucchini Fritters

Squash and zucchini fritters are a tasty way to enjoy these vegetables. They are crispy on the outside and soft inside, making them a perfect side dish or snack.

To make these fritters, you’ll need grated zucchini and yellow squash. Mixing them with flour, eggs, and cheese adds flavor and texture.

Heat oil in a skillet over medium heat, about 350°F (175°C). Drop spoonfuls of the mixture into the hot oil. Fry them until golden brown, about 3-4 minutes per side.

These fritters can be served with a dip or enjoyed plain. They also reheat well.

Ingredients

• 1 cup grated zucchini
• 1 cup grated yellow squash
• 1 cup flour
• 2 large eggs
• 1 cup shredded cheese (like cheddar)
• Salt and pepper to taste
• Oil for frying

Cooking Instructions

1. In a bowl, combine zucchini, yellow squash, flour, eggs, and cheese.

2. Season with salt and pepper.

3. Heat oil in a skillet over medium heat (350°F / 175°C).

4. Drop spoonfuls of the mixture into the skillet.

5. Fry until golden brown, about 3-4 minutes on each side.