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
TABLE OF CONTENTS
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.
Did You Make One of these Squash Recipes?
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Vegan Squash Recipes
savory entrees, nutritious breakfasts, appetizers and baked goods - this Vegan Squash Recipes collection can satisfy all cravings!
this entree has a beautiful presentation and is an incredibly flavorful and cozy comfort food dish. also: how to cook amaranth.
Ultimate comfort food for cold winters, these mashed potatoes veggie bowls will be on repeat all season.
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 and super smooth and creamy, this sauce is perfect for all kinds of pasta noodles or spaghetti squash!
The classic soft pumpkin cookie everyone loves, made vegan and gluten free. chocolate chips optional, but not really.
The sweet spot at every holiday party! I will make a double or triple batch and have several serving bowls situated around the room.
A welcoming comfort food meal! this flavorful pasta dish is easy enough for a weeknight and special enough for a fancy dinner.
Crispy Sage and Cashew Bechamel add to the layers of rich and vibrant flavor in this pasta casserole recipe.
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!
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.
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!
This incredible flavor pairing of Dijon, apricot, and vegan goat cheese fills these squash blossoms for a fancy appetizer you cannot resist!
An easy breakfast with the flavors of fall. we make 2 or 3 days worth of overnight oats to enjoy on busy mornings.
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.
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.
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.
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!
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.
An updated twist combining traditional pumpkin pie with rich cheesecake – a new holiday favorite!
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.
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!
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:
Kristina 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...
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Dianne says
This is such a yummy collection of recipes! Thanks so much for including mine!
Katie @ Produce on Parade says
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 😉
Heather @ Better With Veggies says
Welcome home!!
Kristina Sloggett says
THANK YOU! I had a great time, AND it was nice to be home!
Jolene says
OMG I want ALL OF THESE!!!!!!!!!!!!!
Kristina Sloggett says
I know. Me too.
Laura @ Sprint 2 the Table says
I think I forgot about half of these... and they are back on the list to try, as they should be. 🙂
Kristina Sloggett says
woo HOO, enjoy!
Sarena (The Non-Dairy Queen) says
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
Laura @ Sprint 2 the Table says
I 'm going to sneak in too. Kristina, you need to buy more luggage.
Kristina Sloggett says
YAY!!
Kristina Sloggett says
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
Heather (Where's the Beach) says
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!
Kristina Sloggett says
Mmm, I have one butternut waiting for something too - and TWO kabocha... 😉