Squash Recipes
Squash for dinner — butternut squash spinach pasta, baked acorn squash, one pan summer squash orzo, smoked squash casserole — for busy weeknights year round.
★ dinner
dinnerButternut Squash Spinach Pasta
This Butternut Squash Spinach Pasta is such an easy recipe and is so flavorful you’ll be adding it to your weekly fall dinner menu. With simple ingredients, you will have this gluten-free, vegan pasta dish on your table in just 25 minutes!
Gina FontanaIngredients
- 3-4 cups butternut squash cubed (may purchase pre-cut for ease)
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 8 oz gluten-free pasta
- 1 medium onion diced
- 5 oz organic spinach
- 1/2 cup vegetarian no-chicken broth/vegetable broth
- 1/4 cup vegan parmesan cheese
- to taste red pepper flakes
- to taste Salt
- to taste Pepper
- Toasted pine nuts
Instructions
- 1Preheat the oven to 400 degrees. Arrange the cubed butternut squash pieces on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven until the squash starts to turn golden, about 15-20 minutes. Meanwhile, cook the pasta according to package directions. In a large skillet, heat 2 tablespoons of olive oil, the minced garlic, and salt over medium heat. Add the diced onion and saute until translucent. Next, add the broth, vegan parmesan cheese, and red pepper flakes. Simmer over low heat to combine the flavors. Drain the pasta, then add it to the skillet. Finally add the butternut squash and spinach to the skillet, cooking for a few more minutes until the spinach begins to wilt. Serve with more vegan parmesan cheese, toasted pine nuts and red pepper flakes if desired!
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Open in Pepper →Squash Earns Its Keep All Year
Squash is one of those vegetables that shows up cheap in summer and again in fall, and it stretches a meal without much fuss. Yellow squash cooks down soft and sweet, butternut roasts into something rich, and spaghetti squash pulls apart into strands with a fork.
Cooks on Pepper reach for this collection when the garden is giving more zucchini than anyone can eat, when there's a hard squash sitting on the counter, or when they need a side dish that goes with chicken or pork without any thinking.
Every recipe here is a real dinner or a real side: butternut squash spinach pasta, baked acorn squash with butter, one pan summer squash orzo, roasted spaghetti squash, smoked squash casserole, summer squash fritters with sharp cheddar, autumn squash soup, and hasselback butternut squash.
Quick Tips
- 1
Salt the summer squash
Toss sliced yellow squash or zucchini with a teaspoon of salt and let it sit 15 minutes, then squeeze dry so fritters and casseroles don't turn watery.
- 2
Score the butternut first
Cut butternut in half and score the flesh in a crosshatch before roasting at 400°F for 40 to 45 minutes so the butter and garlic soak all the way in.
- 3
Roast spaghetti squash cut side down
Halve it, scoop the seeds, oil the cut edges, and roast face down at 400°F for about 40 minutes until a fork pulls the strands loose easily.
- 4
Brown the casserole topping
Give squash casserole 5 to 8 extra minutes uncovered at the end so the cracker or cheese topping crisps instead of going soggy.
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