Get ready to fall in love with the rich flavors and textures of Italy’s beloved squash! From stuffed and roasted to risotto-ed and sautéed, there are countless ways to prepare this versatile vegetable. In this article, we’ll take you on a culinary journey through 18 mouth-watering Italian squash recipes that will leave your taste buds singing.
Whether you’re in the mood for something comforting and hearty or light and refreshing, our collection has got you covered. From classic pasta dishes to innovative flatbreads and tarts, we’ve gathered some of Italy’s most beloved squash recipes to inspire your next meal or gathering. So go ahead, get creative, and let the flavors of Italy transport you to la dolce vita!
Stuffed Italian Squash with Parmesan and Herbs
This recipe is a flavorful twist on traditional squash, filled with the richness of Parmesan cheese and the brightness of fresh herbs. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium-sized Italian squash (such as pattypan or crookneck)
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together breadcrumbs, Parmesan cheese, olive oil, garlic, parsley, and basil.
4. Stuff each squash half with the breadcrumb mixture, dividing it evenly between the two.
5. Season with salt and pepper to taste.
6. Bake for 45-50 minutes, or until the squash is tender and the filling is golden brown.
Cooking Time: 45-50 minutes
Creamy Italian Squash Risotto
This hearty and comforting risotto recipe combines the sweetness of roasted squash with the creaminess of Parmesan cheese, all wrapped up in a rich and flavorful Arborio rice dish.
Ingredients:
– 1 small butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cups Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (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 skillet, sauté onion in butter until translucent. Add Arborio rice and cook for 1 minute, stirring constantly.
3. Add white wine (if using) and cook until absorbed. Warm broth and add 1/2 cup at a time to the rice mixture, stirring constantly, until creamy and tender.
4. Stir in roasted squash and Parmesan cheese. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Roasted Italian Squash with Garlic and Olive Oil
Roasted Italian Squash with Garlic and Olive Oil: A flavorful and nutritious side dish that’s perfect for any occasion.
Ingredients:
– 1 medium-sized butternut or acorn squash (about 2 lbs)
– 3 cloves of garlic, peeled and minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: fresh parsley, chopped (for garnish)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together the minced garlic and olive oil.
4. Place the squash halves on a baking sheet, cut side up.
5. Brush the garlic-olive oil mixture evenly over both squash halves.
6. Season with salt and pepper to taste.
7. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
8. Remove from the oven and garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Italian Squash and Tomato Pasta
A flavorful and nutritious pasta dish that combines roasted squash and tomatoes with garlic and herbs, perfect for a quick weeknight dinner.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti or linguine)
– 1 medium-sized butternut squash, peeled and cubed
– 2 cups cherry tomatoes, halved
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 2 tbsp. chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 2 tbsp. olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, heat the remaining 2 tbsp. olive oil over medium-high heat. Add garlic and cook for 1 minute.
5. Add cherry tomatoes and cook for an additional 2-3 minutes or until they start to release their juices.
6. Combine cooked pasta, roasted squash, and tomato mixture. Season with salt, pepper, and basil.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-35 minutes
Grilled Italian Squash with Lemon and Thyme
This recipe brings together the sweet flavors of Italian squash, brightened by a squeeze of lemon juice and infused with the warmth of thyme. Perfect for a summer evening or as a side dish for your next gathering.
Ingredients:
– 2 medium-sized Italian squash (such as zucchini or yellow crookneck)
– 2 lemons, juiced
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your grill to medium-high heat.
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Brush both sides of the squash with olive oil and season with salt, pepper, and thyme.
4. Place the squash on the grill and cook for 5-7 minutes per side, or until tender and slightly charred.
5. Squeeze lemon juice over the squash and sprinkle with chopped parsley if desired.
6. Serve warm, garnished with additional thyme leaves if desired.
Cooking Time: Approximately 15-20 minutes
Italian Squash and Ricotta Stuffed Shells
Elevate the classic stuffed shell recipe by adding roasted Italian squash and creamy ricotta cheese to create a flavorful and nutritious twist.
Ingredients:
– 12 jumbo pasta shells
– 1 medium-sized Italian squash (such as zucchini or yellow crookneck), sliced into 1/4-inch thick rounds
– 1 cup whole milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the Italian squash slices in the oven for 20-25 minutes or until tender and lightly caramelized.
3. In a medium bowl, combine ricotta cheese, Parmesan cheese, and beaten egg. Mix well.
4. Stuff each pasta shell with the ricotta mixture, followed by a spoonful of roasted squash.
5. Place the stuffed shells in a baking dish and top with marinara sauce and shredded mozzarella cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Baked Italian Squash with Mozzarella and Basil
Baked Italian Squash with Mozzarella and Basil: A deliciously simple side dish that combines the flavors of Italy with the sweetness of roasted squash.
Ingredients:
– 1 medium-sized butternut or acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1/4 cup grated mozzarella cheese
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. Drizzle the olive oil over the squash and sprinkle with salt and pepper.
5. Top each squash half with mozzarella cheese and chopped basil.
6. Bake for 45-50 minutes, or until the squash is tender and the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Italian Squash and Sausage Soup
This hearty soup combines the comforting flavors of sausage, squash, and tomatoes to create a delicious and satisfying meal perfect for a chilly evening.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 pound sweet Italian sausage, casings removed
– 4 cups chicken broth
– 1 can (28 oz) crushed tomatoes
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried basil
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. In a large pot, cook the sausage over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, squash, broth, tomatoes, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the squash is tender.
4. Taste and adjust seasoning as needed. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Sauteed Italian Squash with Cherry Tomatoes
Savor the flavors of Italy with this simple yet delicious recipe that combines tender squash and sweet cherry tomatoes.
Ingredients:
– 1 medium-sized Italian squash (such as zucchini or yellow crookneck), sliced into 1/4-inch thick rounds
– 2 cups cherry tomatoes, halved
– 2 tablespoons olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced squash and cook for 3-4 minutes on each side, or until tender and lightly browned.
3. Add the cherry tomatoes and minced garlic to the skillet. Cook for an additional 2-3 minutes, stirring occasionally, until the tomatoes release their juices and start to soften.
4. Season with salt and pepper to taste.
5. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 15-20 minutes
Italian Squash and Spinach Lasagna
Italian Squash and Spinach Lasagna Recipe
Discover the perfect blend of flavors and textures with this Italian-inspired lasagna recipe, featuring roasted squash and spinach, layered with ricotta cheese and pasta.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups fresh spinach leaves
– 8 oz lasagna noodles
– 12 oz ricotta cheese
– 1 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash: Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 45 minutes or until tender.
3. Cook lasagna noodles according to package instructions.
4. In a mixing bowl, combine roasted squash, spinach, ricotta cheese, Parmesan cheese, parsley, and garlic.
5. Assemble the lasagna: Spread a layer of squash mixture on the bottom of a 9×13-inch baking dish, followed by lasagna noodles, then repeat the layers until all ingredients are used up. Top with grated Parmesan cheese.
6. Bake for 35-40 minutes or until golden brown and bubbly.
Cooking Time: 45-50 minutes
Fried Italian Squash with Marinara Sauce
Savor the sweetness of summer squash paired with the savory flavors of Italy in this easy and delightful recipe. Crispy fried squash rings are served alongside a rich and tangy marinara sauce, perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 2 medium Italian squash (such as zucchini or yellow crookneck), sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Marinara sauce (homemade or store-bought)
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Dip each squash slice into the flour mixture, then coat with buttermilk, letting excess liquid drip off.
3. Fry squash rings in hot oil (350°F) for 2-3 minutes per side, or until golden brown.
4. Serve fried squash with marinara sauce for dipping.
Cooking Time: 10-12 minutes
Italian Squash and Goat Cheese Tart
A sweet and savory tart that combines the flavors of roasted Italian squash with creamy goat cheese, perfect for a fall or winter dinner party.
Ingredients:
– 1 medium Italian squash (such as butternut or acorn), peeled and cubed
– 2 tablespoons olive oil
– 1/4 cup goat cheese, crumbled
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tablespoon chopped fresh thyme
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. Roll out pie crust and place in a tart pan with a removable bottom.
4. Arrange roasted squash slices in the tart crust, leaving a 1-inch border around edges.
5. Crumble goat cheese over the squash, followed by Parmesan cheese.
6. Beat egg in a small bowl and brush edges of tart crust to prevent burning.
7. Sprinkle thyme leaves over the cheese mixture.
8. Bake for 35-40 minutes, or until crust is golden brown.
Cooking Time: 45-50 minutes
Italian Squash and Pesto Flatbread
Elevate your flatbread game with this autumnal twist featuring roasted Italian squash and creamy pesto. This flavorful combination is perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 1 pre-made pizza dough (homemade or store-bought)
– 1 small Italian squash (such as delicata or butternut), peeled and cubed
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup pesto
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out the pizza dough to desired thickness.
3. Toss squash with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
4. Spread pesto over the flatbread, leaving a small border around the edges.
5. Top with roasted squash and mozzarella cheese.
6. Bake for an additional 10-12 minutes or until crust is golden brown.
7. Garnish with fresh basil leaves.
Cooking Time: 35-40 minutes
Italian Squash and White Bean Stew
This hearty stew combines the comforting flavors of Italy with the sweetness of roasted squash. A perfect blend of textures and tastes, it’s a delicious and satisfying meal for any occasion.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 can cannellini beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup white wine (optional)
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender and caramelized.
4. In a large pot, sauté the onion and garlic until softened.
5. Add the cannellini beans, chicken broth, white wine (if using), thyme, salt, and pepper to the pot.
6. Bring the mixture to a simmer and cook for 10-15 minutes or until the flavors have melded together.
7. Serve the stew with roasted squash and grated Parmesan cheese (if desired).
Cooking Time: 1 hour 15 minutes
Spaghetti with Italian Squash and Pancetta
This recipe combines the comfort of spaghetti with the sweetness of roasted Italian squash and the savory flavor of pancetta, creating a harmonious balance of flavors. Perfect for a cozy dinner or brunch.
Ingredients:
– 12 oz spaghetti
– 1 medium Italian squash (about 2 lbs)
– 6 slices pancetta, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the Italian squash in half lengthwise and place on a baking sheet lined with parchment paper.
3. Drizzle with olive oil, season with salt and pepper, and roast for 30-40 minutes or until tender.
4. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.
5. In a large skillet, cook the pancetta over medium heat until crispy. Remove from pan and set aside.
6. Add garlic to the same skillet and cook for 1 minute. Add reserved pasta water and stir to combine.
7. Combine cooked spaghetti, roasted squash, and pancetta in the skillet. Toss to combine, adding Parmesan cheese if desired.
Cooking Time: approximately 45-50 minutes
Italian Squash and Mushroom Risotto
A creamy and flavorful Italian-inspired risotto dish featuring tender squash and earthy mushrooms, perfect for a cozy dinner.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small butternut squash (about 1 pound), peeled and cubed
– 8 oz mixed mushrooms (e.g., cremini, shiitake), cleaned and sliced
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium-high. Add the squash and cook until tender, about 5 minutes.
3. Add the mushrooms to the skillet and cook until they release their moisture and start to brown, about 3-4 minutes.
4. Add the garlic and Arborio rice to the skillet, cooking for 1 minute.
5. If using white wine, add it to the skillet and stir until absorbed.
6. Add 1/2 cup of warmed broth to the skillet, stirring constantly. Repeat this process, adding broth in 1/2-cup increments, until the rice is cooked and creamy (about 20-25 minutes).
7. Stir in the butter and season with salt and pepper.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 30-40 minutes
Italian Squash and Burrata Salad
This refreshing salad combines the sweetness of roasted squash with the creaminess of burrata cheese, all wrapped up in a flavorful Italian-inspired package. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 medium-sized butternut squash
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 ball of burrata cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and place on a baking sheet.
3. Drizzle with olive oil, season with salt and pepper, and roast for 30-40 minutes or until tender.
4. In a small bowl, combine parsley, garlic, and lemon juice.
5. Slice the burrata cheese into thick rounds.
6. Assemble the salad by placing the roasted squash slices on a plate, topping with burrata cheese, and finishing with the parsley-garlic-lemon mixture.
Cooking Time: 40 minutes
Italian Squash and Rosemary Focaccia
Elevate your snack game with this flavorful focaccia recipe, infused with the sweetness of Italian squash and the earthiness of rosemary.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
– 1 medium-sized Italian squash (such as acorn or butternut), cooked and pureed
– 2 sprigs fresh rosemary, chopped
– 1/4 cup grated Parmesan cheese
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5-7 minutes until frothy.
2. Add olive oil, salt, and 2 cups of flour. Mix until a shaggy dough forms.
3. Gradually add the remaining 2 cups of flour, kneading the dough for 10-12 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
5. Preheat oven to 375°F (190°C). Punch down the dough and transfer to a baking sheet lined with parchment paper.
6. Spread the cooked squash puree evenly over the dough, leaving a 1-inch border around the edges. Sprinkle chopped rosemary and Parmesan cheese on top.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 25-30 minutes
Summary
Discover the flavors of Italy with these 18 delicious squash recipes! From hearty risottos to flavorful pasta dishes, and from savory soups to decadent desserts, we’ve got you covered. Try stuffing Italian squash with Parmesan and herbs, or roasting it with garlic and olive oil for a simple yet satisfying side dish. For something more substantial, whip up an Italian squash and tomato pasta, or indulge in a creamy risotto. And don’t forget to try some of our sweet treats, like fried Italian squash with marinara sauce or an Italian squash and goat cheese tart.
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