12 Squash Recipes: What to Cook With Different Squashes

Squash is a fruit—although some people consider it a vegetable—that grows on vines. It is known for its girth and myriad uses. There are two main types of squash: summer squash (which is tender and has a short shelf life) and winter squash (which is durable and possesses long-lasting edibility). Zucchini is also a close relative to many popular types of squash. Another common name for squash is gourd. You can find squash at many farmers’ markets and grocery stores. The nutritional profile of squash includes calcium, potassium, vitamin A, and vitamin C. Squash is low in saturated fat and carbohydrates.

While there are many different types of squash, all of them benefit from a few common cooking tips:

1. 1. Cook the squash until it’s golden brown. Cook squash so it’s soft, tender, and golden brown. Avoid overcooking and burning these gourds, although they’re still edible if you do so. Cook them at a medium-high heat and watch for slight coloration to appear. Consider the specific needs of any given recipe and modify this approach if necessary.
2. 2. Remove the seeds and skin. Before you place squash on a baking sheet, braise it in a slow cooker, or sauté it in a pan, you should remove the seeds and skin for the best taste and shortest cook time possible. Use a sturdy vegetable peeler to take care of the skin and pull out the seeds manually. Both the skin and seeds are edible, so you don’t have to worry too much about missing a spot.
3. 3. Store the squash in an airtight container. If you have squash leftovers, store them in an airtight container. This will help them last as long as possible so you can enjoy them for many days to come.

Butternut squash is so called for its smooth, buttery texture and taste. Try out these three ways you can prepare butternut squash:

1. 1. Butternut squash and fontina cheese sandwich: Combine roasted butternut squash with fontina cheese to create a tangy yet smooth artisanal grilled cheese sandwich. Substitute cheddar cheese or any other you please if you’d like to try it with your personal favorite cheese.
2. 2. Butternut squash and kale salad: You can whip up this squash salad in a short amount of time. Top it with feta or Parmesan cheese for a winning combo.
3. 3. Vegan butternut squash soup: As an alternative to pumpkin soup (a close relative to squash), this vegan soup could be the perfect side to a cozy weeknight main course.

Acorn squash has a modest, unobtrusive flavor that you can liven up with a host of different ingredients. Here are three types of acorn squash recipes:

1. 1. Acorn squash salad: Slice and dice your acorn squash and mix it in a large bowl with all your other favorite salad ingredients. Top it with a dressing of your preference to complete this squash-centric appetizer or main dish.
2. 2. Savory farro-stuffed acorn squash: As with many other different types of squash, you can stuff acorn squash with a host of ingredients. Heat up the gourd and then fill it with farro. Add chickpeas, a favorite type of meat, or a mix of grains and vegetables.
3. 3. Vegan roasted acorn squash: Roast this squash on its own and serve it as a side dish. Add salt, pepper, and other spices to bring a sense of variety to the squash.

Yellow squash is perhaps best known for its versatility as a zucchini substitute. You can use it in these three ways:

1. 1. Yellow squash cake: Combine your squash with brown sugar and other cake ingredients to whip up a sweet treat. Top it with cinnamon and other sweet spices.
2. 2. Yellow squash casserole: Expect a slightly longer cook time from a squash casserole than you would if you were simply sautéing the veggies. Include cheese, butter, and herbs for extra flavor. Season your casserole with black pepper and kosher salt.
3. 3. Yellow squash lasagna: It might take a little prep time, but yellow squash lasagna can be a good alternative to the traditional, bread-heavy Italian dish. Rather than use noodles, simply substitute yellow squash in this recipe. Cook the squash in extra-virgin olive oil and add some panko breadcrumbs to the mix if you still want a little bit of bready consistency.

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