When it comes to seasonal eating, Italian squash (also known as butternut squash or zucca) is a superstar ingredient. Its sweet and nutty flavor pairs perfectly with a variety of ingredients, making it a versatile addition to any meal. Whether you’re in the mood for something hearty and comforting or light and refreshing, Italian squash has got you covered.
To get started on your culinary journey, we’ve gathered 21 mouthwatering Italian squash recipes that will satisfy your cravings and leave you feeling cozy and content. From creamy risottos to roasted vegetable medleys, these dishes showcase the best of Italy’s culinary traditions while incorporating the sweetness and depth of flavor that only Italian squash can provide.
Creamy Italian Squash Risotto with Parmesan
Savor the flavors of Italy with this creamy and comforting risotto dish, perfectly balanced with roasted squash and a sprinkle of Parmesan cheese.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and roast for 45 minutes, or until tender.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until translucent, about 5 minutes.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the white wine (if using) and stir until absorbed.
5. Warm the vegetable broth in a separate pot. Add 1/2 cup of the warmed broth to the rice mixture; stir until absorbed. Repeat this process until all broth is used, about 20-25 minutes.
6. Stir in the roasted squash and Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 45 minutes (including roasting time)
Garlic Butter Roasted Italian Squash
This recipe brings out the natural sweetness of Italian squash by combining it with savory garlic butter and a hint of herbs, making it a perfect side dish for any meal.
Ingredients:
– 1 large Italian squash (such as acorn or butternut), peeled and cubed
– 2 cloves of garlic, minced
– 4 tablespoons unsalted butter, softened
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss squash cubes with olive oil, salt, and pepper until well coated.
3. In a separate bowl, mix together softened butter, minced garlic, and a pinch of salt.
4. Add the garlic butter mixture to the squash and toss until the squash is evenly coated.
5. Spread the squash mixture on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 25-30 minutes or until the squash is tender and caramelized.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Classic Italian Stuffed Squash with Herbs and Cheese
This recipe combines the natural sweetness of roasted squash with the savory flavors of Parmesan cheese, fresh herbs, and aromatic spices. The result is a deliciously comforting side dish that’s perfect for family gatherings or special occasions.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh sage
– Salt and pepper to taste
– 1 tsp dried thyme
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds and pulp.
3. In a bowl, mix together olive oil, onion, garlic, Parmesan cheese, parsley, sage, salt, pepper, and thyme.
4. Stuff each squash half with the mixture, dividing it evenly.
5. Place the stuffed squash on a baking sheet, cut side up.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Spaghetti with Italian Squash and Lemon Sauce
Spaghetti with Italian Squash and Lemon Sauce Recipe
This recipe combines the classic comfort of spaghetti with the sweetness of roasted Italian squash and a tangy lemon sauce, creating a delightful twist on traditional pasta dishes.
Ingredients:
– 12 oz spaghetti
– 2 medium-sized Italian squash (zucchini or yellow), sliced into 1/4-inch thick rounds
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 2 lemons, juiced
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash slices with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. Cook spaghetti according to package instructions until al dente. Drain and set aside.
3. In a large skillet, combine lemon juice, roasted squash, and oregano. Simmer over medium heat for 5-7 minutes or until the sauce has thickened slightly.
4. Toss cooked spaghetti with the lemon-squash sauce. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 40-50 minutes
Baked Italian Squash with Mozzarella and Tomatoes
Elevate your fall dinner table with this simple yet flavorful side dish featuring roasted Italian squash, melted mozzarella cheese, and sweet cherry tomatoes. Perfect as a companion to pasta, chicken, or pork.
Ingredients:
– 1 medium-sized Italian squash (such as acorn or butternut), peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 8 ounces mozzarella cheese, shredded
– 1 pint cherry tomatoes, halved
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the squash cubes with olive oil, salt, and pepper on a baking sheet.
3. Roast the squash for 30 minutes or until tender and caramelized.
4. Remove from the oven and top with shredded mozzarella cheese.
5. Return to the oven for an additional 5-7 minutes or until the cheese is melted and bubbly.
6. Arrange cherry tomatoes on top of the squash and sprinkle with chopped basil (if using).
7. Serve warm, garnished with extra basil leaves if desired.
Cooking Time: 35-40 minutes
Grilled Italian Squash with Basil Pesto
Elevate your summer gatherings with this flavorful and vibrant side dish, featuring tender grilled squash smothered in a rich basil pesto.
Ingredients:
– 2 medium-sized yellow squash (such as zucchini or crookneck)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup fresh basil leaves
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Slice squash into 1-inch thick rounds.
3. Brush both sides of the squash with olive oil, then season with salt, pepper, and minced garlic.
4. Grill squash for 3-5 minutes per side, or until tender and slightly charred.
5. Meanwhile, combine basil leaves, Parmesan cheese, and a pinch of salt in a food processor. Process until smooth and creamy.
6. Once the squash is cooked, brush with the basil pesto and serve immediately.
Cooking Time: 15-20 minutes
Italian Squash and Ricotta Stuffed Shells
Elevate your pasta game with this creamy and flavorful twist on traditional stuffed shells. Roasted squash adds a sweet and nutty flavor to the ricotta filling, while Parmesan cheese adds a salty kick.
Ingredients:
– 12 jumbo pasta shells
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 1 cup whole milk ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large mixing bowl, combine roasted squash, ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well to combine.
4. Cook pasta shells according to package instructions. Drain and set aside.
5. Stuff each shell with the squash and ricotta mixture. Place stuffed shells in a baking dish and cover with marinara sauce.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Pan-Seared Italian Squash with Garlic and Chili Flakes
Transform humble squash into a flavorful and aromatic side dish, perfect for any occasion.
Ingredients:
– 1 medium-sized Italian squash (such as delicata or carnival), sliced into 1-inch thick rounds
– 2 cloves of garlic, minced
– 1 teaspoon chili flakes
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the olive oil and swirl it around to coat the pan.
3. Add the sliced squash and cook for 4-5 minutes on each side, or until tender and slightly caramelized.
4. Remove the squash from the pan and set aside.
5. In the same pan, add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
6. Add the chili flakes and cook for an additional 30 seconds, stirring constantly.
7. Return the squash to the pan and toss it with the garlic-chili mixture.
8. Season with salt and pepper to taste.
9. Garnish with chopped parsley, if desired.
Cooking Time: Approximately 15-20 minutes.
Vegetable Lasagna with Layers of Italian Squash
This recipe combines the flavors of Italy with a creative twist on traditional lasagna, using roasted Italian squash as one of the layers. The result is a hearty and satisfying vegetarian dish perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 medium Italian squash (such as acorn or butternut), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 teaspoon dried basil
– Salt and pepper to taste
– 8 lasagna noodles
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash in a bowl with olive oil, onion, and garlic for 30 minutes.
3. Cook lasagna noodles according to package instructions.
4. In a separate bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, basil, salt, and pepper.
5. Assemble lasagna by layering squash mixture, tomato sauce, and cheese mixture. Repeat for 2-3 layers.
6. Top with remaining cheese and bake for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Italian Squash Minestrone Soup with Fresh Herbs
This hearty Italian-inspired soup is a perfect way to warm up on a chilly day, filled with roasted squash, tender vegetables, and fresh herbs. In just under an hour, you’ll have a delicious and comforting bowl of goodness.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 4 cups mixed vegetables (such as zucchini, carrots, green beans, and tomatoes)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried basil
– 1/2 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45 minutes, or until tender.
3. In a large pot, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
4. Add mixed vegetables, diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup is heated through.
5. Stir in roasted squash and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 1 hour
Mediterranean Italian Squash and Chickpea Stew
This hearty stew combines the sweetness of roasted squash with the savory flavors of Italy, perfectly balanced by the nutty taste of chickpeas. A delicious and nutritious meal that’s quick to prepare.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 can chickpeas (14.5 oz)
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp dried thyme
– Salt and pepper to taste
– 1/4 cup white wine (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large pot, heat the olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add chickpeas, oregano, thyme, salt, and pepper to the pot. Cook for an additional 2-3 minutes.
4. Add roasted squash to the pot, stirring gently to combine.
5. If using white wine, add it to the pot and simmer for 5-7 minutes or until liquid has reduced slightly.
Cooking Time: About 45-50 minutes
Quick Italian Squash Pasta Salad with Balsamic Dressing
Summer just got a whole lot brighter with this refreshing and flavorful pasta salad! This recipe combines the sweetness of roasted squash, the tanginess of balsamic dressing, and the creaminess of mozzarella cheese for a delicious and easy meal.
Ingredients:
– 8 oz. pasta (such as bow-tie or penne)
– 1 medium yellow squash, sliced into 1/4-inch thick rounds
– 2 tbsp. olive oil
– Salt and pepper to taste
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled mozzarella cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp. balsamic glaze (or reduced balsamic vinegar)
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large bowl, combine cooked pasta, roasted squash, cherry tomatoes, mozzarella cheese, and parsley.
4. Drizzle balsamic glaze over the salad and toss to coat.
5. Serve immediately, topped with Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Crispy Italian Squash Fritters with Aioli
Elevate your squash game with these crispy, flavorful fritters and a tangy aioli dip.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 egg, lightly beaten
– 1/2 teaspoon salt
– Vegetable oil for frying
– Aioli ingredients (see below)
Instructions:
1. Preheat the oil in a deep frying pan to 375°F.
2. In a bowl, combine squash, flour, Parmesan cheese, parsley, and egg. Mix well.
3. Using a spoon, drop small amounts of the mixture into the hot oil, about 4-5 fritters at a time.
4. Fry for 2-3 minutes or until golden brown. Drain on paper towels.
5. Serve warm with Aioli (see below).
Aioli Recipe:
– 1/2 cup mayonnaise
– 1 tablespoon freshly squeezed lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
Combine all ingredients in a bowl and stir until smooth.
Cooking Time: About 20 minutes, including frying time.
Braised Italian Squash with Rosemary and White Wine
This autumnal side dish is a perfect accompaniment to any meal. The sweetness of the squash pairs beautifully with the earthy flavor of rosemary, while the white wine adds a depth of complexity.
Ingredients:
– 1 medium-sized butternut or acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 4 sprigs fresh rosemary, chopped
– 1 onion, thinly sliced
– 1 clove garlic, minced
– 1/2 cup white wine (dry)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Peel the squash and cut it into 1-inch cubes.
3. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the chopped rosemary and cook for 1 minute.
4. Add the sliced onion and cook until translucent, about 5 minutes.
5. Add the garlic and cook for an additional minute.
6. Add the squash cubes and white wine. Season with salt and pepper to taste.
7. Cover the pot and braise in the preheated oven for 45-50 minutes or until the squash is tender.
Cooking Time: 45-50 minutes
Italian Squash and Sausage Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of squash with the savory flavor of sausage for a delicious and nutritious meal.
Ingredients:
– 4 bell peppers, any color
– 1 medium butternut squash, cooked and diced
– 1 pound sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through.
4. Add the chopped onion and minced garlic to the skillet and cook until softened.
5. Stir in the cooked squash, breadcrumbs, and Parmesan cheese. Season with salt and pepper to taste.
6. Stuff each pepper with the sausage mixture and top with the tops you removed earlier.
7. Drizzle with olive oil and bake for 25-30 minutes or until peppers are tender.
Herbed Italian Squash and Potato Gratin
Herbed Italian Squash and Potato Gratin Recipe
A creamy, aromatic side dish that combines the sweetness of squash with the earthiness of potatoes, all tied together with fresh herbs. This gratin is perfect for a cozy dinner party or a family gathering.
Ingredients:
- 2 medium-sized butternut squashes (about 1 lb), peeled and sliced into 1/4-inch thick rounds
- 2 large Russet potatoes, thinly sliced
- 2 cloves of garlic, minced
- 2 tbsp olive oil
- 2 tbsp chopped fresh rosemary leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
- 1/4 cup heavy cream or whole milk
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss squash slices with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.
3. Grease a 9×13-inch baking dish with butter or cooking spray.
4. Arrange a layer of squash, followed by a layer of potatoes, then sprinkle with Parmesan cheese.
5. Repeat steps 2-4 until all ingredients are used up, finishing with a layer of squash on top.
6. Drizzle heavy cream or whole milk over the top layer and cover with aluminum foil.
7. Bake for 45 minutes, then remove foil and continue baking for an additional 10-15 minutes, or until golden brown.
Cooking Time: 55-60 minutes
One-Pan Italian Squash with Cherry Tomatoes and Olives
One-Pan Italian Squash with Cherry Tomatoes and Olives
Savor the flavors of Italy with this hearty, one-pan dish that combines roasted squash, cherry tomatoes, and briny olives. This easy recipe is perfect for a weeknight dinner or a special occasion.
- 1 medium-sized butternut squash (about 2 lbs)
- 2 cups cherry tomatoes, halved
- 1/4 cup pitted green olives, sliced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp dried oregano
- Salt and pepper, to taste
- Grated Parmesan cheese (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Peel the squash and remove the seeds. Cut it into a large rectangle.
3. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute, until fragrant.
4. Add the squash to the skillet, cut side down. Cook for 5 minutes, until the skin starts to caramelize.
5. Add the cherry tomatoes, olives, salt, and pepper to the skillet. Toss to combine.
6. Transfer the skillet to the preheated oven and roast for 30-40 minutes, or until the squash is tender and the flavors have melded together.
7. Remove from the oven and sprinkle with Parmesan cheese (if using). Serve hot and enjoy!
Cooking Time: 35-45 minutes
Light Italian Squash and Spinach Quiche
This quiche is a perfect blend of flavors and textures, combining tender squash, spinach, and creamy cheese with a flaky crust. It’s an ideal brunch or dinner option for a crowd.
Ingredients:
– 1 medium zucchini, sliced
– 1 small yellow squash, sliced
– 2 cups fresh spinach leaves
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 pie crust (homemade or store-bought)
– 1/2 cup heavy cream
– 1 egg
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
3. In a skillet, sauté the squash and spinach until tender. Season with salt and pepper.
4. In a bowl, whisk together heavy cream, egg, mozzarella cheese, and Parmesan cheese.
5. Arrange the cooked squash and spinach mixture in the pie crust, then pour in the cream mixture.
6. Bake for 40-45 minutes or until the quiche is golden brown and set.
Cooking Time: 40-45 minutes
Hearty Italian Squash and Lentil Soup
This comforting soup is a perfect blend of flavors and textures, with tender squash, lentils, and aromatic spices.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the squash and cook for about 5 minutes, or until slightly tender.
3. Add the lentils, broth, diced tomatoes, oregano, cumin, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the squash and lentils are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: About 1 hour
Fusilli Pasta with Caramelized Italian Squash and Goat Cheese
A flavorful and autumnal pasta dish that combines the sweetness of caramelized squash with the creaminess of goat cheese, all wrapped up in a satisfying fusilli shape.
Ingredients:
– 12 oz fusilli pasta
– 1 medium-sized Italian squash (such as butternut or acorn), peeled and cubed
– 2 tbsp olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup goat cheese, crumbled
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until caramelized.
3. Cook fusilli pasta according to package instructions.
4. In a large skillet, sauté onion and garlic over medium heat until softened.
5. Add roasted squash to the skillet and stir to combine with onions and garlic.
6. Toss cooked pasta with squash mixture and crumbled goat cheese. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Simple Italian Squash and Garlic Crostini
Elevate your gathering with this flavorful and effortless appetizer. Savor the sweet and savory union of roasted squash, garlic, and crispy bread.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 3 cloves of garlic, peeled and minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 baguette, sliced into 1/4-inch thick rounds
– 1/4 cup grated Parmesan cheese
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel the squash, then halve it lengthwise and scoop out seeds.
3. Toss squash with olive oil, salt, and pepper on a baking sheet; roast for 30-40 minutes or until tender.
4. Meanwhile, slice baguette into rounds and toast in oven for 5-7 minutes or until crispy.
5. Mince roasted squash and mix with minced garlic.
6. Top toasted bread with squash-garlic mixture, Parmesan cheese, and a sprinkle of thyme (if using).
7. Serve warm and enjoy!
Cooking Time: approximately 45-50 minutes
Summary
Get ready to indulge in the flavors of Italy with these 21 delicious squash recipes! From creamy risottos to roasted delights, and from pasta dishes to soups and stews, this collection has something for every season. Enjoy classic combinations like garlic butter roasted squash or stuffed squash with herbs and cheese, or try innovative twists like spaghetti with lemon sauce or crispy fritters with aioli. Whatever your taste buds crave, these Italian-inspired recipes are sure to satisfy.
