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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ultimate comfort food for cold winters, these mashed potatoes veggie bowls will be on repeat all season.
with gluten free options and the addition of blueberries, this recipe comes with all sorts of information and ideas. a summertime staple.
the sweet spot at every holiday party! I will make a double or triple batch and have several serving bowls situated around the room.
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!
an incredible flavor pairing of Dijon, apricot, and vegan goat cheese fills these squash blossoms for a fancy appetizer you cannot resist!
a great recipe to add to your weekly meal prep, this gives you a quick and easy, warm and hearty breakfast all week!
dipped into Buffalo Celery Ranch, these sweet squash fries are a fun addition to BBQs, game day, or tonight's dinner.
an easy breakfast with the flavors of fall. we make 2 or 3 days worth of overnight oats to enjoy on busy mornings.
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.
the classic soft pumpkin cookie everyone loves, made vegan and gluten free. chocolate chips optional, but not really.
these delightful hand pies are the star of any dinner! flaky crust surrounds a classic pairing of sage and sweet butternut squash.
an updated twist combining traditional pumpkin pie with rich cheesecake – a new holiday favorite!
now for something completely different. rich buttery kabocha makes a terrific smoothie base. paired with maple, a classic combination.
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!
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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