There are many different varieties of squash, including both summer and winter varieties. Each type has its own distinctive flavor and can be used in a variety of recipes. Enjoy making tasty seasonal squash dishes that everyone in your family is sure to enjoy.
Baked Summer Squash with Peppers
This recipe provides a great way to enjoy a combination of zucchini and squash.
- 4 medium zucchini squash
- 4 medium yellow squash
- 2 large bell peppers (red, yellow, or green)
- 4 tablespoons of extra-virgin olive oil
- Salt and pepper to taste
- Preheat oven to 400 degrees Fahrenheit.
- Pour 2 tablespoons of the olive oil on a baking sheet, spreading to coat evenly.
- Cut squash in half lengthwise.
- Cut peppers in half and remove seeds.
- Cut squash and pepper halves into chunks ranging from one-half an inch to one inch.
- Put squash chunks in a large mixing bowl.
- Drizzle remaining olive oil into bowl.
- Toss squash chunks to coat lightly with olive oil.
- Place squash chunks on baking sheet in a single layer.
- Sprinkle with salt and pepper.
- Bake for 30 minutes.
- Instead of mixing yellow squash and zucchini, you can stick with one variety.
- Leave the peppers out.
- Vary the flavor by sprinkling with other dried spices. For example, use Creole seasoning or Italian seasoning as appropriate for your main course.
- If you'd rather not heat the oven or if you prefer stir-fried veggies to baked, use less olive oil and cook the veggies on your stove top in a non-stick pan over medium heat for 15 - 20 minutes, stirring frequently.
Baked Winter Squash (Butternut and Acorn)
This recipe provides a simple way to prepare and enjoy two of the most popular varieties of winter squash.
- 2 butternut squash
- 2 acorn squash
- 4 tablespoons of butter
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 1 teaspoon of brown sugar or Brown Sugar Twin, optional
- Preheat oven to 350 degrees Fahrenheit.
- Line two 10 x 13 baking dishes with aluminum foil; spray with non-stick cooking spray.
- Cut each squash in half lengthwise.
- Scoop out the seed using a tablespoon.
- Place the squash halves, rind side down, in the baking dishes in a single layer.
- Place 1/2 of a tablespoon of butter in the hollowed out area in the center of each squash half.
- Sprinkle cinnamon, nutmeg and brown sugar evenly across all squash halves.
- Bake for 45 minutes.
- Remove from oven and allow to cool slightly.
- Scoop out pulp and serve.
- Leave the brown sugar out if you don't want to add sweetness.
- Top serving portions with additional butter and/or spices (cinnamon, nutmeg, and/or brown sugar).
- Instead of serving pulp directly, you can place it in a small baking dish, cover it with miniature marshmallows and bake at 350 degrees for 15 minutes to create a dish similar to candied yams.
- You can use all butternut or all acorn squash if you'd prefer to stick with one variety.
- Use allspice instead of cinnamon and nutmeg for a slightly different flavor.
More Squash Dishes to Try
There are plenty of other great dishes you can make with squash. Try your had at scalloped summer squash, squash casserole or cabbage and squash the next time you are looking for a new vegetable side dish recipe.