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    Dinner » Vegan Squash Recipes

    Published: Oct 18, 2020 by Kristina Sloggett · This post may contain affiliate links · 14 Comments

    Vegan Squash Recipes

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    the distinct flavors, colors, and textures of these Vegan Squash Recipes make them a popular choice for your dinner, baked treats, and even appetizers!

    recipe collection originally published March 24, 2014

     

    a photo collage of vegan squash recipes: kabocha dip, pumpkin spread, kabocha sandwich

     

    TABLE OF CONTENTS

      1. Is squash a fruit or vegetable?
      2. Types of Squash
      3. How to prepare squash
      4. Vegan Squash Recipes
     

    Is Squash a fruit or vegetable?

    The popular fruit that most of us prepare as a vegetable, the squash family is vast and varied. Squash have seeds, qualifying them as a fruit. Many savory preparations treat the squash as a vegetable, joining other fruits like the tomato, avocado, and eggplant.

    From the farmers markets to your local grocery, squash choices are abundant with each season, giving us fresh seasonal flavors year round. 

    Nutrient dense and low glycemic, the versatile gourd is celebrated as both a sweet or savory dish. From dips - both sweet and savory - and appetizers to breakfasts, breads, desserts, and savory entrees, these Vegan Squash Recipes have choices for everyone.

    At any given time in my kitchen, I might have several different squash varieties on my counter. Especially the kabocha, by far a favorite. Even if I don't have specific plans for one, it will end up in my grocery cart or market tote. Hoarding kabocha is a thing.

     

    Types of Squash

    • Winter Squash: also known as My Favorite Squash. that fact will be evident as you browse these Vegan Squash Recipes - the majority are winter squash, including acorn, spaghetti, kabocha, pumpkin, butternut.
    • Summer: this variety has a higher water content than their dense cousin, winter squash. summer squash varieties include: pattypan, yellow squash, and several types of zucchini.
     

    How To Cook Squash

    • Winter squash: My go to preparation for most winter squash is roasting - the first step in many of these Vegan Squash Recipes. Carefully cut into the tough exterior of the squash, scoop out the seeds and innards, and cut the squash into slices, cubes, bite size pieces. Drizzle with a bit of olive oil and season with salt and pepper. Roast in a 400 °F oven, removing to turn squash with a spatula halfway through. Cooking times vary depending on size of squash.
    • Spaghetti squash: generally baked or roasted, the preparation depends on your final dish. Sometimes I want to use the squash as the serving vessel, so I'll simply slice it in half lengthwise and remove the seeds and innards. Then I will roast and fill, or fill and roast - depending on the recipe. If you want spaghetti noodles, slice the other way, in short rings rather than lengthwise. The "noodles" will be longer with this slice.
    • Summer squash: when I use summer squash, it's usually a zucchini. I'll spiralize it and enjoy it raw or slightly warmed with sauce. My favorite way to use zucchini is in baking - muffins, bread, and fritters.
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    Did You Make One of these Squash Recipes? 

    Follow spabettie on Instagram and tag us with #spabettie
    We love seeing your recipe photos and remakes - thank you!

    Vegan Squash Recipes

    savory entrees, nutritious breakfasts, appetizers and baked goods - this Vegan Squash Recipes collection can satisfy all cravings!

    Vegan Stuffed Acorn Squash

    this entree has a beautiful presentation and is an incredibly flavorful and cozy comfort food dish. also: how to cook amaranth.

    Bourbon Roasted Delicata Comfort Bowls

    Ultimate comfort food for cold winters, these mashed potatoes veggie bowls will be on repeat all season.

    Vegan Zucchini Bread

    With a gluten free option and the addition of blueberries, this recipe comes with all sorts of information and ideas. A summertime staple.

    Protein Rich Chipotle Alfredo Spaghetti

    Protein rich and super smooth and creamy, this sauce is perfect for all kinds of pasta noodles or spaghetti squash!

    Pumpkin Cookies

    The classic soft pumpkin cookie everyone loves, made vegan and gluten free. chocolate chips optional, but not really.

    Pumpkin Cheesecake Dip

    The sweet spot at every holiday party! I will make a double or triple batch and have several serving bowls situated around the room.

    Photo Credit: www.veggieinspired.com

    Fall Roasted Vegetable Pasta

    A welcoming comfort food meal! this flavorful pasta dish is easy enough for a weeknight and special enough for a fancy dinner.

    Roasted Butternut Lasagna with Crispy Sage

    Crispy Sage and Cashew Bechamel add to the layers of rich and vibrant flavor in this pasta casserole recipe.

    Pumpkin Caramel Sauce

    Drizzle this on ice cream, your breakfast oatmeal, or just enjoy a spoonful! easy to make, and your kitchen will smell wonderful as this cooks!

    Photo Credit: cadryskitchen.com

    Delicata squash salad with persimmons

    Squash and persimmons are a beautiful fall pairing! This mildly sweet and savory salad brings caramelized onions and pistachios out to play, and works well all holiday season. 

    Baked Pumpkin Oatmeal with Golden Cashew Cream

    This recipe needs to to be on your weekly meal prep plan! Delicious baked oatmeal is a quick and easy, warm and hearty breakfast all week!

    Dijon-apricot goat cheese squash blossoms

    This incredible flavor pairing of Dijon, apricot, and vegan goat cheese fills these squash blossoms for a fancy appetizer you cannot resist!

    Easy Vegan Maple Pumpkin Overnight Oats

    An easy breakfast with the flavors of fall. we make 2 or 3 days worth of overnight oats to enjoy on busy mornings.

    Photo Credit: www.veggiessavetheday.com

    Butternut Squash Vegan Bowl

    This hearty blend of quinoa, black beans, apple and butternut enjoys a drizzle of tahini lime dressing for a flavorful finish! A great meal prep option for your weekend.

    Photo Credit: www.vnutritionandwellness.com

    Garam Masala Roasted Squash

    Piled on a platter, the presentation of this flavorful dish is artwork for your table! Sweet pomegranates and crunchy pepitas add layers of color, texture and flavor.

    Caramelized Onion Kabocha Sandwich with Garlic and Avocado

    If a sandwich can be comfort food, this one is it. bright garlic, creamy avocado, sweet onions and kabocha between a pillowy soft sandwich roll.

    Spicy Chipotle Kabocha Dip

    Need a fall inspired appetizer for a party or game day event? this delicious dip is rich in flavor and fun to serve in the kabocha shell! 

    Photo Credit: avirtualvegan.com

    Easy Butternut Squash Curry

    This colorful, veggie filled curry is a big warm hug in a bowl. The spice level is up to you - customize to your heat preference.

    Maple Cream Pumpkin Cheesecake with Buttery Gingersnap Crust

    An updated twist combining traditional pumpkin pie with rich cheesecake – a new holiday favorite!

    Photo Credit: www.diannesvegankitchen.com

    Baked Butternut Squash Steaks

    A hearty gluten free steak bakes in the time it takes to prepare the rest of your dinner. Pair these tasty gems with fluffy mash and a crisp salad or sautéed veggies for a deliciously satisfying plate.

    Photo Credit: veganinthefreezer.com

    Air Fryer Butternut Squash

    A quick, easy, and healthy method for cooking squash for a side dish (or an entree if you are like me, and could stand there at the counter and eat the entire thing out of the air fryer basket...). A bit of maple syrup and *chefs kiss* this one is ready! 

    Photo Credit: delightfuladventures.com

    Butternut Squash Soup

    Sweet potatoes and carrots bring a hearty nutritional profile to this butternut soup. An easy recipe that your slow cooker makes for you!

    about Kristina:

    spabettieKristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more...

     

     

     

     

     

    spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

     

    « Quinoa Stuffed Bell Peppers
    Vegan Pumpkin Bread French Toast »
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    Comments

    1. Dianne says

      October 19, 2020 at 7:35 am

      This is such a yummy collection of recipes! Thanks so much for including mine!

      Reply
    2. Katie @ Produce on Parade says

      March 26, 2014 at 4:02 pm

      Squash is divine. Everything squash! Especially that kombucha..omg, I emailed it to a friend to brews kombucha! I hope she makes it for me, fingers crossed 😉

      Reply
    3. Heather @ Better With Veggies says

      March 25, 2014 at 8:32 pm

      Welcome home!!

      Reply
      • Kristina Sloggett says

        March 26, 2014 at 11:52 am

        THANK YOU! I had a great time, AND it was nice to be home!

        Reply
    4. Jolene says

      March 24, 2014 at 11:09 am

      OMG I want ALL OF THESE!!!!!!!!!!!!!

      Reply
      • Kristina Sloggett says

        March 24, 2014 at 7:08 pm

        I know. Me too.

        Reply
    5. Laura @ Sprint 2 the Table says

      March 24, 2014 at 10:26 am

      I think I forgot about half of these... and they are back on the list to try, as they should be. 🙂

      Reply
      • Kristina Sloggett says

        March 24, 2014 at 7:09 pm

        woo HOO, enjoy!

        Reply
    6. Sarena (The Non-Dairy Queen) says

      March 24, 2014 at 7:51 am

      I don't know where to begin with all the goodness on this page! I have 1 kabocha left. Decisions decisions…

      I have to admit, I was pretty jealous of that whole trip you were on. One day, I'm going to sneak into your luggage. 🙂

      I hope you have an amazing week! xoxo

      Reply
      • Laura @ Sprint 2 the Table says

        March 24, 2014 at 10:27 am

        I 'm going to sneak in too. Kristina, you need to buy more luggage.

        Reply
        • Kristina Sloggett says

          March 24, 2014 at 7:08 pm

          YAY!!

      • Kristina Sloggett says

        March 24, 2014 at 7:10 pm

        you only have one left?!? didn't Tony *JUST* share that photo of you buying four? 😉 oooh, we would have so much fun on a trip like that! you should plan to attend Expo West next year - a press pass is free (and it's the best way to go - press room and a HUGE bag of swag...) and we could share a room!

        XXO

        Reply
    7. Heather (Where's the Beach) says

      March 24, 2014 at 5:23 am

      One of each please. I haven't had kabocha in ages. I do have a butternut squash eyeing me though. I'm so glad you got to enjoy and relax!

      Reply
      • Kristina Sloggett says

        March 24, 2014 at 7:11 pm

        Mmm, I have one butternut waiting for something too - and TWO kabocha... 😉

        Reply

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    Hi, I'm Kristina!

    I am a voracious reader and chickpea eater. also known as spabettie.

    Using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

    At spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor

    More about me →

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