10+ Squash Recipes You’ll Love to Try This Season

Squash is a surprisingly versatile veggie. You can roast, sauté, or bake it—there’s a way to fit squash into just about any meal you’re making.

You’ll find plenty of simple squash recipes, no matter your taste or skill level. With just a few ingredients, you can whip up fresh, flavorful meals your family will probably want again.

1) Sautéed Yellow Squash with Panko Topping

Try sautéing yellow squash for a quick, tasty side. Just cook the squash slices in olive oil over medium heat, stirring often so they get tender but don’t turn to mush.

Top the squash with crispy panko breadcrumbs for a little crunch. If you want, toss in some fresh herbs like parsley or thyme.

This recipe is fast—about 10 minutes from start to finish.

Ingredients

• 3 cups sliced yellow squash
• 2 tablespoons olive oil
• ½ cup panko bread crumbs
• 1 tablespoon fresh parsley (optional)
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add squash and cook for 7-10 minutes, stirring occasionally.
3. Toast panko in another pan until golden.
4. Mix toasted panko with parsley, salt, and pepper.
5. Sprinkle the panko mixture over the cooked squash.

2) Grandmother’s 3-Ingredient Summer Squash

This one is as easy as it gets. With just three ingredients, you can bring out the natural sweetness of summer squash and onion.

Start by sautéing thinly sliced onion until it’s soft and fragrant. Add the squash rounds and cook until they’re tender but still a bit crisp.

Serve this as a side for just about any meal. It’s a great way to use up what’s in your kitchen.

Ingredients

• 1 small yellow onion or ½ large sweet onion
• 1 pound yellow squash (about 2 to 3 medium)
• 1 tablespoon olive oil or butter

Cooking Instructions

1. Slice the onion thin.
2. Heat oil or butter in a pan over medium heat (about 350°F / 175°C).
3. Cook onion until soft, about 5 minutes.
4. Slice yellow squash into rounds.
5. Add squash to the pan and cook 7-10 minutes, stirring now and then.
6. Season with salt and pepper if you like.

Try it for a simple, tasty way to enjoy summer squash. For more details, see this grandmother’s 3-ingredient summer squash recipe.

3) Roasted Butternut Squash with Olive Oil

Roasting butternut squash is a no-fuss way to get big flavor. Cut the squash into cubes and toss them with olive oil, salt, and pepper.

Spread the cubes on a baking sheet in a single layer. Roast at 400°F (200°C) for 25 to 35 minutes, turning halfway so they brown evenly.

You can eat these as a side or toss them into salads or pasta. It’s healthy, too.

Ingredients:

• 1 medium butternut squash
• 3 to 4 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Cooking Instructions:

1. Preheat the oven to 400°F (200°C).
2. Peel and cut squash into 1-inch cubes.
3. Toss cubes with olive oil, salt, and pepper.
4. Spread out on a baking sheet.
5. Roast for 25-35 minutes, flipping once, until golden and soft.

For more details, see this roasted butternut squash recipe.

4) Skillet Zucchini and Yellow Squash

This skillet recipe is as easy as it gets. Just cook zucchini and yellow squash in a pan with butter or oil until they’re tender.

Toss in some onions or garlic for more flavor. A sprinkle of parmesan at the end makes it even better.

You’ll have a healthy side in under 15 minutes.

You can find more details on this easy recipe at skillet zucchini and yellow squash.

Ingredients

• 2 medium zucchinis, sliced
• 2 medium yellow squashes, sliced
• 1 small onion, chopped (optional)
• 2 tablespoons butter or olive oil
• Salt and pepper to taste
• 1/4 cup grated parmesan cheese (optional)

Cooking Instructions

1. Heat butter or oil in a large skillet over medium heat (about 350°F / 175°C).
2. Add zucchini, yellow squash, and onion if you’re using it.
3. Cook, stirring now and then, for 8-10 minutes until tender.
4. Season with salt and pepper.
5. Sprinkle parmesan on top and cook for 1 more minute to melt.
6. Serve warm.

5) Stuffed Yellow Squash Boats

Stuffed yellow squash boats are a fun way to enjoy squash. Hollow out the squash, then fill it with a mix of cooked squash flesh, onions, tomatoes, and bacon or cheese.

Baking brings everything together into a warm, flavorful dish. You can swap out the filling ingredients for whatever you like—herbs, other veggies, or different cheeses.

Bake these in the oven or use an air fryer if you’re in a hurry.

Ingredients

• 4 yellow squashes
• 1 small onion, chopped
• 2 tomatoes, chopped
• 4 strips of bacon, cooked and crumbled
• 1/2 cup shredded cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cut squashes in half lengthwise and scoop out seeds and some flesh.
3. Sauté onion, tomatoes, and scooped-out squash with olive oil until soft.
4. Stir in bacon, salt, and pepper.
5. Fill squash shells with the mixture and sprinkle cheese on top.
6. Bake 20-25 minutes until squash is tender and cheese is bubbly.

For more ideas, check stuffed yellow squash with bacon recipes here.

6) Grilled Yellow Squash and Zucchini

Grilling brings out the best in yellow squash and zucchini. No need to peel them—just slice them in half or into rounds.

Mix up a quick marinade with olive oil, garlic, and herbs. Let the squash soak it up for a few minutes, then grill until you see those nice grill marks.

You’ll get a bit of char on the outside and softness inside. Perfect for summer or anytime you’re craving something fresh.

Ingredients

• 2 medium yellow squash
• 2 medium zucchinis
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried herbs (like thyme or oregano)
• Salt and pepper to taste

Cooking Instructions

1. Slice squash and zucchini in half lengthwise or into ½-inch rounds.
2. Mix olive oil, garlic, herbs, salt, and pepper.
3. Toss squash in the marinade and let sit for 10 minutes.
4. Preheat grill to medium-high (about 375°F / 190°C).
5. Grill squash 5-7 minutes per side.
6. Remove when tender and slightly charred. Serve warm.

You can find more tips for making this dish at grilled yellow squash recipes.

7) Fried Yellow Squash Slices

Fried yellow squash slices are pure comfort food. Slice the squash thin, then coat each piece in a seasoned cornmeal or breadcrumb mix.

Fry the slices in hot oil until they turn golden and crispy on both sides. It’s quick, satisfying, and pairs with almost anything.

For something lighter, stick with cornmeal instead of a heavy batter. You still get that crispy bite.

Ingredients

• 2 medium yellow squash, sliced thin
• ¾ cup cornmeal or self-rising cornbread mix
• Salt and black pepper to taste
• Cooking oil for frying

Cooking Instructions

1. Heat oil in a skillet over medium heat (about 350°F/175°C).
2. Mix cornmeal with salt and pepper in a shallow bowl.
3. Dip squash slices in the cornmeal mix, pressing lightly to coat.
4. Fry slices in hot oil for 2-3 minutes per side until golden.
5. Drain on paper towels before serving.

8) Savory Squash Flan

Savory squash flan is smooth and creamy, making it a great side or a light meal. Roasting butternut squash first brings out a mellow sweetness.

Blend the roasted squash with eggs and cheese for a rich, custardy texture. Toss in some nutmeg or garlic if you want a little extra flavor.

Bake the mixture in a water bath. That keeps it silky and helps prevent cracks.

You can make this dish ahead and serve it warm or at room temperature. It’s a fresh way to showcase squash—honestly, it’s a little unexpected.

Ingredients

• 1 pound (500 grams) butternut squash, peeled and cubed
• 4 eggs
• 100 grams Parmesan cheese, grated
• 1 tablespoon heavy cream
• Salt and pepper to taste
• Freshly grated nutmeg (optional)
• Olive oil

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Toss squash with olive oil, salt, and pepper. Roast for 30 minutes until soft.
3. Blend squash with eggs, Parmesan, cream, nutmeg, salt, and pepper until smooth.
4. Pour mixture into a greased baking dish placed in a larger pan with hot water.
5. Bake for 40-45 minutes until set. Let cool slightly before serving.

You can check out a helpful recipe for butternut squash flan here.

9) Butternut Squash Spinach Salad with Bacon

This butternut squash spinach salad is simple and genuinely tasty. Roasting the squash gives it a sweet edge that works perfectly with crispy bacon.

Fresh baby spinach keeps things light. The shallot vinaigrette offers a mild, tangy kick that balances the richness.

You can whip up this salad pretty fast. It’s colorful, healthy, and honestly feels like fall on a plate.

Ingredients

• 1 small butternut squash, peeled and cubed
• 5 oz baby spinach
• 6 slices bacon
• 1 shallot, minced
• 1 tbsp extra-virgin olive oil
• Freshly ground black pepper

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil and roast for 25 minutes until tender and slightly crispy.
3. Cook bacon until crisp, then crumble it.
4. Whisk together minced shallot and olive oil for the vinaigrette.
5. In a large bowl, combine spinach, roasted squash, and bacon.
6. Drizzle with vinaigrette and add black pepper to taste.
7. Toss gently and serve.

10) Simple Roasted Acorn Squash

Roasted acorn squash is about as easy as it gets. Just cut the squash in half and scoop out the seeds.

Put the halves cut-side down on a baking sheet. Roast at 350°F (175°C) until the flesh turns soft and tender.

Drizzle with olive oil, sprinkle with salt and pepper, and you’re all set. It’s a simple way to enjoy this vegetable—no fuss, just good flavor.

Ingredients

• 1 acorn squash
• 1 tablespoon olive oil
• Salt, to taste
• Pepper, to taste

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. Cut the acorn squash in half. Scoop out the seeds—don’t worry if it gets a little messy.

3. Place the squash halves cut-side down on a baking sheet.

4. Drizzle them with olive oil. Sprinkle a bit of salt and pepper if you’re feeling it.

5. Roast for 45-60 minutes. The flesh should feel soft when you poke it with a fork.