9 Amazing Squash Recipes You’ll Love in Under 30 Minutes!

Looking for quick and tasty squash recipes to try at home? Are you tired of the same old vegetable recipes? Do you want to introduce a healthy and delicious ingredient into your meals? Look no further than squash!

Squash is a versatile vegetable that can be cooked in various ways to add flavor, nutrients, and color to your dishes.

Today, we’ll look at nine simple and mouth-watering squash recipes you can make in under 30 minutes.

9 Mouth-Watering Squash Recipes to Whip Up in No Time

If you’re looking to add some excitement to your meals and cook up a storm in no time, these squash recipes are just what you need. Whether you’re a seasoned chef or a kitchen novice, these recipes are easy to follow and will impress your family and friends.

Here are nine different squash recipes that are perfect for all skill levels. From kids to adults, these recipes be sure to satisfy them all.

Whether you’re a busy professional looking for a quick lunch option or a parent trying to sneak some veggies in your kid’s dinner, we’ve got you covered.

Not only are these recipes healthy and delicious, but they can also whip up in under 30 minutes, perfect for those hectic weeknight dinners.

1. Roasted Butternut Squash Soup Recipe:

Warm and comforting, this creamy soup is packed with vitamins and nutrients.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cut into cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 medium carrot, chopped
• 1 medium apple, peeled, cored, and chopped
• 4 cups vegetable broth (or chicken broth)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
• 1/2 cup coconut milk or heavy cream (optional, for added creaminess)
• Fresh thyme leaves (optional, for garnish)
• Pumpkin seeds or croutons (optional, for garnish)

Instructions:

1. Roast the Butternut Squash:
   • Preheat your oven to 400°F (200°C).
   • Place the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and toss to coat.
   • Roast the squash for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
2. Sauté the Vegetables:
   • In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and carrot, and sauté until softened, about 5-7 minutes.
   • Add the minced garlic and chopped apple, and cook for an additional 2-3 minutes.
3. Combine and Simmer:
   • Add the roasted butternut squash to the pot along with the vegetable broth, cinnamon, nutmeg, and cayenne pepper (if using). Stir to combine.
   • Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.
4. Blend the Soup:
   • Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
   • If you prefer a creamier texture, stir in the coconut milk or heavy cream. Taste and adjust seasoning with more salt and pepper if needed.
5. Serve:
   • Ladle the soup into bowls and garnish with fresh thyme leaves and pumpkin seeds or croutons, if desired.

This roasted butternut squash soup is rich, creamy, and full of warm, comforting flavors. Perfect for a cozy meal! Enjoy!

2. Spaghetti Squash with Marinara Recipe:

Looking for a low-carb alternative to pasta? Look no further than spaghetti squash!

Ingredients:

• 1 large spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
• 1 teaspoon sugar (optional, to balance acidity)
• Fresh basil leaves, chopped (for garnish)
• Grated Parmesan cheese (or a vegan alternative) for serving

Instructions:

1. Prepare the Spaghetti Squash:
   • Preheat your oven to 400°F (200°C).
   • Cut the spaghetti squash in half lengthwise and scoop out the seeds.
   • Drizzle the inside of the squash with olive oil and season with salt and pepper.
   • Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 35-45 minutes, until the squash is tender and easily pierced with a fork.
2. Make the Marinara Sauce:
   • While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
   • Stir in the crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), and sugar (if using). Season with salt and pepper to taste.
   • Bring the sauce to a simmer and let it cook for 15-20 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasoning as needed.
3. Prepare the Spaghetti Squash:
   • Once the squash is cooked and cool enough to handle, use a fork to scrape out the flesh into long, spaghetti-like strands.
   • Place the strands in a large bowl and toss with a little olive oil if desired.
4. Serve:
   • Divide the spaghetti squash between plates and top with the marinara sauce.
   • Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese.

Enjoy your delicious and healthy spaghetti squash with marinara! This dish is perfect as a light main course or a side dish.

This guilt-free dish is perfect for those watching their carb intake.

3. Stuffed Acorn Squash Recipe:

Impress your dinner guests with this elegant dish.

Ingredients:

• 2 medium acorn squashes
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 pound ground sausage (or a plant-based sausage alternative)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 apple, peeled, cored, and diced
• 1/2 cup cooked quinoa (or rice, farro, or couscous)
• 1/4 cup dried cranberries or raisins
• 1/4 cup chopped pecans or walnuts
• 1 teaspoon dried thyme
• 1/2 teaspoon ground sage
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Acorn Squash:
   • Preheat your oven to 400°F (200°C).
   • Cut each acorn squash in half lengthwise and scoop out the seeds.
   • Drizzle the inside of each squash half with olive oil and season with salt and pepper.
   • Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until the flesh is tender when pierced with a fork.
2. Prepare the Filling:
   • While the squash is roasting, heat a skillet over medium heat. Add the ground sausage and cook until browned, breaking it up as it cooks. If using a plant-based sausage, cook according to package instructions.
   • Add the chopped onion and garlic to the skillet and sauté until softened, about 5 minutes.
   • Stir in the diced apple, cooked quinoa, dried cranberries, chopped nuts, dried thyme, ground sage, ground cinnamon, and ground nutmeg. Cook for an additional 3-4 minutes, until everything is well combined and heated through.
   • Taste and adjust seasoning with salt and pepper as needed.
3. Stuff the Squash:
   • Once the squash is cooked, remove it from the oven and carefully flip the halves over.
   • Spoon the sausage and quinoa mixture into each squash half, packing it in tightly. If using, sprinkle the top with grated Parmesan cheese.
4. Bake:
   • Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the filling is heated through and the cheese is melted and golden.
5. Serve:
   • Garnish with chopped fresh parsley and serve hot. Enjoy your delicious stuffed acorn squash as a main dish or a hearty side!

This dish is perfect for fall and winter, offering a cozy blend of flavors that make for a satisfying meal.

4. Zucchini Noodles with Pesto Recipe:

Swap traditional pasta for zucchini noodles and enjoy a lighter and healthier version of your favorite Italian dish.

Ingredients:

• 4 medium zucchini
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan version)
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Cherry tomatoes, halved (optional, for garnish)
• Fresh basil leaves, for garnish

Instructions:

1. Make the Zucchini Noodles:
   • Using a spiralizer, julienne peeler, or mandolin, spiralize the zucchini into noodles. If you don’t have a spiralizer, you can also use a regular vegetable peeler to create long, thin strips.
2. Prepare the Pesto:
   • In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, garlic, lemon juice, and a pinch of salt and pepper. Pulse until the ingredients are finely chopped.
   • With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Taste and adjust seasoning if needed.
3. Toss the Noodles with Pesto:
   • In a large bowl, toss the zucchini noodles with the pesto until they are well coated. You can add more or less pesto depending on your preference.
4. Optional Step – Lightly Cook the Noodles:
   • If you prefer softer noodles, you can lightly sauté them in a skillet for 1-2 minutes over medium heat, just until they are slightly softened. Be careful not to overcook, as zucchini noodles can become watery.
5. Serve:
   • Transfer the zucchini noodles to serving plates. Garnish with cherry tomato halves and fresh basil leaves if desired. You can also sprinkle extra Parmesan cheese or nutritional yeast on top for added flavor.

Enjoy your fresh and flavorful zucchini noodles with pesto! This dish is perfect for a quick lunch or a light dinner.

5. Butternut Squash Risotto Recipe:

Creamy and comforting, this risotto is a crowd-pleaser.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and diced into small cubes
• 4 cups vegetable broth (or chicken broth)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese (or a vegan alternative)
• 2 tablespoons unsalted butter (or olive oil for a vegan version)
• 1 tablespoon olive oil
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh sage leaves, chopped (optional, for garnish)
• Freshly ground black pepper (for serving)

Instructions:

1. Prepare the Butternut Squash:
   • In a medium saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.
   • In a large skillet, heat the olive oil over medium heat. Add the diced butternut squash and cook, stirring occasionally, until the squash is tender and slightly caramelized, about 10-12 minutes. Season with a pinch of salt and pepper, then remove the squash from the skillet and set aside.
2. Sauté the Onion and Garlic:
   • In the same skillet, add the butter (or additional olive oil for a vegan version). Once melted, add the chopped onion and sauté until softened and translucent, about 5 minutes.
   • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Cook the Rice:
   • Add the Arborio rice to the skillet with the onion and garlic, stirring to coat the rice grains in the butter or oil. Cook for 2-3 minutes, until the rice starts to become translucent around the edges.
   • If using, pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.
4. Add the Broth:
   • Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently. Allow the broth to be absorbed before adding the next ladleful. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
5. Finish the Risotto:
   • Once the rice is cooked, stir in the cooked butternut squash, Parmesan cheese, and ground nutmeg. Mix well until the squash is evenly distributed and the cheese is melted into the risotto.
   • Taste and adjust the seasoning with salt and pepper as needed.
6. Serve:
   • Spoon the risotto into bowls and garnish with freshly chopped sage leaves and a sprinkle of freshly ground black pepper. Serve immediately.

This butternut squash risotto is rich, creamy, and full of comforting flavors, making it an ideal dish for a cozy dinner. Enjoy!

6. Grilled Summer Squash Skewers Recipe:

Take advantage of summer’s bounty by grilling some fresh summer squash on skewers.

Ingredients:

• 2 medium zucchini
• 2 medium yellow squash
• 1 red bell pepper
• 1 red onion
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)
• Wooden or metal skewers

Instructions:

1. Prepare the Skewers:
   • If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
2. Prepare the Vegetables:
   • Cut the zucchini and yellow squash into thick rounds or half-moons, depending on the size of the squash.
   • Cut the red bell pepper and red onion into bite-sized pieces, roughly the same size as the squash pieces.
3. Make the Marinade:
   • In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, thyme, smoked paprika, salt, and pepper.
4. Marinate the Vegetables:
   • Place the cut vegetables in a large bowl or a resealable plastic bag. Pour the marinade over the vegetables, tossing to coat evenly. Let the vegetables marinate for at least 20 minutes to absorb the flavors.
5. Assemble the Skewers:
   • Thread the marinated vegetables onto the skewers, alternating between zucchini, yellow squash, red bell pepper, and red onion.
6. Grill the Skewers:
   • Preheat your grill to a medium-high heat. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the vegetables are tender and have nice grill marks.
7. Serve:
   • Remove the skewers from the grill and transfer them to a serving platter. Garnish with fresh basil or parsley if desired. Serve immediately.

These grilled summer squash skewers are a light and healthy dish that’s packed with flavor. They make a great side or can be served as a main dish alongside some grains or protein. Enjoy!

7. Vegan Butternut Squash Mac and Cheese Recipe:

Craving mac and cheese but trying to eat a more plant-based diet? This recipe is for you!

Ingredients:

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup raw cashews (soaked in hot water for at least 30 minutes)
• 2 tablespoons nutritional yeast
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric (optional, for color)
• 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
• 2 cups unsweetened almond milk (or other plant-based milk)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 12 ounces elbow macaroni (or your favorite pasta)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Butternut Squash:
   • In a large pot, add the cubed butternut squash and enough water to cover. Bring to a boil, then reduce heat and simmer until the squash is tender, about 15-20 minutes.
   • Drain and set aside.
2. Sauté the Onion and Garlic:
   • In the same pot, add a small amount of olive oil (or water for oil-free) over medium heat. Sauté the chopped onion and garlic until softened, about 5 minutes.
3. Blend the Sauce:
   • In a high-speed blender, combine the cooked butternut squash, sautéed onion and garlic, soaked and drained cashews, nutritional yeast, Dijon mustard, smoked paprika, turmeric (if using), cayenne pepper (if using), almond milk, and lemon juice. Blend until completely smooth and creamy. Taste and adjust seasoning with salt and pepper.
4. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
5. Combine the Sauce and Pasta:
   • Return the drained pasta to the pot. Pour the butternut squash sauce over the pasta and stir until the pasta is well coated.
6. Serve:
   • Garnish with chopped fresh parsley and serve hot. Enjoy your creamy, comforting vegan butternut squash mac and cheese!

This dish is perfect for a cozy meal and is sure to be a hit with both vegans and non-vegans alike.

8. Stuffed Pattypan Squash Recipe:

These adorable little squashes are perfect for stuffing.

Ingredients:

• 4 medium pattypan squash
• 1/2 pound ground turkey (or your choice of ground meat)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked quinoa (or rice, couscous)
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped (optional)
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Prepare the Squash:
   • Preheat your oven to 375°F (190°C).
   • Cut a small slice off the bottom of each squash so it can sit flat, then slice off the top to create a lid. Scoop out the insides with a spoon, leaving about a 1/4-inch-thick shell. Reserve the scooped-out flesh and chop it finely.
2. Cook the Filling:
   • Heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sauté until softened, about 3-4 minutes.
   • Add the ground turkey and cook until browned, breaking it up as it cooks.
   • Stir in the chopped squash flesh and cook for another 2-3 minutes.
   • Add the cooked quinoa, Parmesan cheese, fresh parsley, and basil (if using). Season with salt and pepper to taste. Cook for another minute, stirring to combine everything well.
3. Stuff the Squash:
   • Spoon the filling into each hollowed-out squash, packing it in tightly. Place the stuffed squash in a baking dish.
   • Sprinkle the top of each stuffed squash with mozzarella cheese.
4. Bake:
   • Cover the dish with foil and bake in the preheated oven for 20-25 minutes, until the squash is tender when pierced with a fork.
   • Remove the foil and bake for an additional 5-10 minutes, until the cheese on top is melted and golden.
5. Serve:
   • Let the stuffed squash cool for a few minutes before serving. Garnish with extra fresh herbs if desired.

Enjoy your delicious stuffed pattypan squash!

9. Summer Squash Quesadillas Recipe:

Elevate your quesadilla game by adding sautéed summer squash to the mix.

Ingredients:

• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 small red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 4 large flour tortillas
• 1½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Fresh cilantro, chopped (optional)
• Salsa, sour cream, and guacamole for serving

Instructions:

1. Prepare the Vegetables:
   Heat olive oil in a large skillet over medium heat. Add the zucchini, yellow squash, red onion, and red bell pepper. Sauté for 5-7 minutes until the vegetables are tender and slightly caramelized. Add the minced garlic, cumin, salt, and pepper, and cook for an additional minute. Remove the skillet from heat.
2. Assemble the Quesadillas:
   Lay a tortilla flat and sprinkle a quarter of the shredded cheese over one half. Spoon a quarter of the sautéed vegetables on top of the cheese. Sprinkle a bit more cheese over the vegetables. Fold the tortilla in half, pressing down gently. Repeat with the remaining tortillas and filling.
3. Cook the Quesadillas:
   Heat a large, clean skillet over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining quesadillas.
4. Serve:
   Cut the quesadillas into wedges and serve with salsa, sour cream, guacamole, and chopped cilantro if desired.

Enjoy your delicious summer squash quesadillas!

Pulling it all together:

• Familiarize yourself with different varieties of squash and their unique flavors and textures.
• Experiment with various cooking methods such as roasting, grilling, and sautéing to enhance the taste of squash.
• Try out a variety of squash recipes, ranging from soups and salads to pasta dishes and desserts.
• Learn about the nutritional benefits of squash, including its high fiber content and rich vitamin and mineral profile.
• Consult gardening experts or online resources for tips on successfully growing squash, even with limited space.
• Prepare and savor your chosen squash recipes, enjoying the delightful flavors and health benefits they provide.

Now that you have nine delicious squash recipes at your fingertips, it’s time to get cooking!

These recipes offer a variety of ways to add squash into your meals, whether you’re looking for a comforting soup, a light and healthy pasta alternative, or a show-stopping dish.

Don’t be afraid to get creative and adapt these recipes to suit your taste preferences. Share your experiences in the comments below and keep exploring the world of squash!