As the seasons change, our palates crave fresh flavors and hearty dishes that warm the soul. And what better way to do so than with the star of Italian cuisine: squash! From zucchini boats to ricotta-stuffed cannelloni, Italy’s rich culinary heritage has always celebrated the humble gourd in all its forms. In this article, we’ll take you on a journey through the best of Italian squash recipes, each one perfectly suited for every season. Whether you’re looking for a light and refreshing summer side dish or a comforting fall main course, we’ve got you covered with 18 mouthwatering recipes that showcase the versatility and flavor of Italy’s beloved squash.
Stuffed Italian Zucchini Boats with Parmesan
Add a delicious twist to your summer vegetables with this easy-to-make recipe that combines the flavors of Italy and the simplicity of zucchini boats. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 4 medium-sized zucchinis
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together breadcrumbs, Parmesan cheese, garlic, salt, and pepper.
4. Stuff each zucchini boat with the breadcrumb mixture, dividing it evenly among the four boats.
5. Drizzle the tops with olive oil and sprinkle with chopped parsley if desired.
6. Bake for 25-30 minutes or until the zucchinis are tender and the filling is golden brown.
Cooking Time: 25-30 minutes
Creamy Italian Squash and Ricotta Pasta
This comforting pasta dish combines the flavors of Italy with the sweetness of roasted squash, all tied together with a creamy ricotta sauce. Perfect for a cozy weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta (such as pappardelle or fettuccine)
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, sauté onion and garlic until softened.
5. Add roasted squash, ricotta cheese, and Parmesan cheese. Stir until smooth and creamy.
6. Combine cooked pasta with the squash-ricotta mixture. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45 minutes
Roasted Italian Squash with Garlic and Herbs
Roasted Italian Squash with Garlic and Herbs: A flavorful and aromatic side dish that brings out the natural sweetness of winter squash. This recipe is perfect for a cozy fall or winter evening.
Ingredients:
– 1 medium-sized Italian squash (such as butternut or acorn), peeled and cubed
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the squash cubes with olive oil, garlic, oregano, thyme, salt, and pepper until well coated.
3. Spread the squash mixture in a single layer on a baking sheet lined with parchment paper.
4. Roast for 30-40 minutes or until the squash is tender and caramelized, stirring occasionally.
5. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Italian Squash and Tomato Caprese Salad
Experience the flavors of Italy with this vibrant and refreshing salad, combining roasted squash, juicy tomatoes, and creamy mozzarella cheese. Perfect as a side dish or light lunch.
Ingredients:
– 1 medium-sized butternut squash
– 2 large tomatoes, sliced into 1/4-inch thick rounds
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic vinegar
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender.
3. In a large bowl, combine roasted squash, tomato slices, and mozzarella cheese.
4. Drizzle with olive oil and balsamic vinegar; season with salt and pepper to taste.
5. Garnish with fresh basil leaves.
6. Serve immediately.
Cooking Time: 50 minutes
Grilled Italian Zucchini with Lemon and Olive Oil
This refreshing summer recipe brings out the natural sweetness of zucchini by grilling it to perfection, then finishing it off with a bright and citrusy lemon sauce.
Ingredients:
– 2 medium-sized zucchinis
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper, to taste
– Fresh parsley or basil leaves, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Slice zucchinis into 1/4-inch thick rounds.
3. In a small bowl, mix together minced garlic and olive oil.
4. Brush both sides of the zucchini slices with the garlic-olive oil mixture.
5. Grill zucchini for 2-3 minutes per side, or until tender and slightly charred.
6. Meanwhile, whisk together lemon juice, salt, and pepper in a small bowl.
7. Remove zucchini from grill and brush with the lemon sauce.
8. Garnish with chopped parsley or basil leaves, if desired.
9. Serve immediately.
Cooking Time: 10-12 minutes
Italian Squash and Sausage Risotto
Savor the rich flavors of Italy with this comforting risotto dish, featuring tender squash, savory sausage, and creamy Arborio rice.
Ingredients:
– 1 small butternut squash (about 2 lbs), peeled and cubed
– 1 Italian sausage link, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Remove from heat.
2. In a separate pot, bring the chicken broth to a simmer. Keep warm.
3. In a large saucepan, sauté the onion and garlic until translucent. Add the squash and cook until tender, about 10 minutes.
4. Add the Arborio rice and cook for 1 minute. Add the white wine (if using) and stir until absorbed.
5. 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 or until creamy.
6. Stir in the cooked sausage and season with salt and pepper.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: About 40-45 minutes
Baked Italian Squash Fritters with Marinara
This recipe combines the sweetness of roasted squash with the savory flavors of Italy, resulting in a delicious and easy-to-make appetizer or side dish. Perfect for fall gatherings or cozy winter nights.
Ingredients:
– 1 medium-sized butternut or acorn squash
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 egg
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Marinara sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash in a baking sheet for 45 minutes, or until tender.
3. Scoop out the flesh and mash it with a fork.
4. In a bowl, combine the mashed squash, breadcrumbs, Parmesan cheese, egg, parsley, salt, and pepper. Mix well.
5. Shape into small patties (about 1-inch thick).
6. Place the fritters on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes, or until golden brown.
8. Serve warm with marinara sauce.
Cooking Time: 65-70 minutes
Spaghetti with Italian Squash and Pesto
This recipe combines the flavors of Italy with a twist by incorporating roasted squash into a classic spaghetti dish, all tied together with a vibrant pesto sauce. A perfect vegetarian option for a quick weeknight dinner.
Ingredients:
– 12 oz spaghetti
– 1 medium-sized Italian squash (such as zucchini or yellow crookneck), sliced into 1/4-inch thick rounds
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/4 cup pesto sauce
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash slices with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.
4. Combine cooked spaghetti, roasted squash, and pesto sauce in a large bowl. Toss to combine, adding reserved pasta water as needed to achieve desired consistency.
5. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 30-35 minutes
Italian Squash and Mozzarella Stuffed Shells
Italian Squash and Mozzarella Stuffed Shells Recipe
This recipe combines the flavors of Italy with a seasonal twist by incorporating roasted squash into traditional stuffed shells. The result is a creamy, cheesy dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 12 jumbo pasta shells
– 1 medium butternut squash, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the squash in a single layer on a baking sheet with olive oil, onion, and garlic for 30 minutes or until tender.
3. Cook pasta shells according to package directions. Drain and set aside.
4. In a mixing bowl, combine ricotta cheese, mozzarella cheese, and beaten egg. Season with salt and pepper.
5. Stuff each cooked pasta shell with the squash mixture and place in a baking dish.
6. Cover with foil and bake for 20 minutes or until the shells are tender and the filling is heated through.
7. Remove foil and top with additional mozzarella cheese if desired. Return to oven and bake an additional 5-10 minutes, or until golden brown.
Cooking Time: 45 minutes
Slow-Cooked Italian Squash and Bean Stew
Savor the flavors of Italy with this hearty slow-cooked stew, perfect for a cozy evening or a comforting meal on-the-go. This recipe combines tender squash, creamy beans, and rich tomato sauce for a satisfying and nutritious dish.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 1 can (15 oz) of cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Preheat your slow cooker to low heat.
2. In a large skillet, sauté the onion and garlic in olive oil until softened.
3. Add the cubed squash and cook for an additional 5 minutes.
4. Transfer the mixture to the slow cooker with the remaining ingredients.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 6-8 hours (low heat) or 3-4 hours (high heat)
Italian Squash and Spinach Stuffed Manicotti
This recipe combines the flavors of fall with the comfort of a classic Italian dish, featuring roasted squash and spinach stuffed into tender manicotti shells. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 1 package manicotti shells
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup 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 squash for about 45 minutes, or until tender.
3. Cook manicotti shells according to package instructions.
4. In a large skillet, sauté the onion and garlic until softened. Add spinach leaves and cook until wilted.
5. Mix cooked squash with ricotta cheese, Parmesan cheese, and beaten egg.
6. Stuff each manicotti shell with the squash mixture and place in a baking dish.
7. Cover with marinara sauce and top with shredded mozzarella cheese.
8. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: About 1 hour and 15 minutes
Pan-Fried Italian Squash with Rosemary and Thyme
Elevate your side dish game with this flavorful and aromatic pan-frying technique, showcasing the natural sweetness of Italian squash paired with the earthy essence of rosemary and thyme.
Ingredients:
– 1 medium Italian squash (such as zucchini or yellow crookneck), sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped
– 1 tablespoon fresh thyme leaves, chopped
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the squash slices in batches, if necessary, and cook for 3-4 minutes on each side, until golden brown and tender.
3. Remove the cooked squash from the skillet and set aside.
4. Reduce heat to medium-low and add the chopped rosemary and thyme to the same skillet. Cook for 1 minute, stirring constantly, until fragrant.
5. Return the cooked squash to the skillet and toss with the rosemary-thyme mixture. Season with salt and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: Approximately 15-20 minutes
Italian Squash and Ricotta Stuffed Cannelloni
This recipe combines the flavors of roasted Italian squash with creamy ricotta cheese, wrapped in tender cannelloni pasta. Perfect for a cozy dinner or special occasion.
Ingredients:
– 12-15 cannelloni tubes
– 1 medium-sized Italian squash (such as butternut or zucchini), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash cubes with olive oil, onion, and garlic for about 20-25 minutes, or until tender.
3. In a bowl, combine roasted squash, ricotta cheese, Parmesan cheese, salt, and pepper. Mix well.
4. Stuff each cannelloni tube with the squash mixture.
5. Place the stuffed cannelloni in a baking dish, seam-side down. Cover with aluminum foil and bake for 25 minutes.
6. Remove foil and bake for an additional 10-15 minutes, or until cheese is golden brown.
Cooking Time: 40-45 minutes
Lemon Garlic Italian Squash Linguine
This recipe brings together the sweetness of roasted squash, the zest of lemon, and the pungency of garlic to create a unique and delicious pasta dish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 12 oz linguine
– 3 cloves of garlic, minced
– 2 lemons, juiced
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (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. Cook linguine according to package instructions until al dente.
3. In a large skillet, heat olive oil over medium-high. Add garlic and sauté for 1 minute.
4. Add lemon juice and stir to combine.
5. Toss cooked linguine with the lemon-garlic mixture and roasted squash.
6. Season with salt and pepper to taste. Top with Parmesan cheese if desired.
Cooking Time: 55 minutes
Italian Squash and Pancetta Flatbread
This recipe combines the flavors of roasted squash, crispy pancetta, and fresh herbs on a rustic flatbread crust, perfect for a quick and satisfying dinner or appetizer.
Ingredients:
– 1 small butternut squash (about 1 lb), peeled and cubed
– 6 slices of pancetta, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tbsp chopped fresh sage
– 1 tsp salt
– 1/2 tsp black pepper
– 1 package flatbread dough (homemade or store-bought)
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, garlic, sage, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. Cook pancetta in a skillet over medium heat until crispy. Drain on paper towels.
4. Roll out flatbread dough to desired thickness. Top with roasted squash, pancetta, and Parmesan cheese (if using).
5. Bake flatbread for 12-15 minutes, or until crust is golden brown.
Cooking Time: 35-40 minutes
Herbed Italian Squash and Goat Cheese Tart
This savory tart combines the flavors of roasted squash, fresh herbs, and creamy goat cheese, perfect for a seasonal appetizer or side dish. The combination of textures and tastes will delight your senses.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup chopped fresh sage
– 1/4 cup chopped fresh parsley
– 8 oz goat cheese, crumbled
– 1 pie crust (homemade or store-bought)
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash: Peel and cube the squash. Toss with olive oil, salt, sage, and parsley. Spread on a baking sheet and roast for 30-40 minutes or until tender.
3. Roll out the pie crust and place in a tart pan.
4. Arrange the roasted squash mixture on top of the pie crust.
5. Top with crumbled goat cheese.
6. Brush the edges of the crust with beaten egg for a golden finish.
7. Bake for 20-25 minutes or until the crust is golden brown.
Cooking Time: About 1 hour and 10 minutes (including roasting time)
Italian Squash and Mushroom Lasagna Rolls
Elevate your lasagna game with these flavorful rolls that combine tender squash, earthy mushrooms, and gooey mozzarella cheese. Perfect for a cozy dinner or a special occasion.
Ingredients:
– 1 medium butternut squash, cooked and mashed
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup grated mozzarella cheese
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
– Lasagna noodles
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook mushrooms, onion, and garlic in olive oil until tender. Add mashed squash and stir to combine.
3. In a bowl, mix ricotta cheese, egg, salt, and pepper.
4. Assemble rolls by spreading a layer of squash mixture on a lasagna noodle, followed by a spoonful of ricotta mixture, and finishing with mozzarella cheese. Roll up and place seam-side down in a baking dish.
5. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Classic Italian Squash Minestrone Soup
This hearty soup is a staple of Italian cuisine, featuring a medley of vegetables, beans, and pasta in a rich vegetable broth. A perfect comfort food for any season.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1/2 cup small pasta shapes (such as elbow macaroni or ditalini)
– 1 cup cooked kidney beans (canned or cooked from scratch)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, carrots, and celery in a little bit of olive oil until tender.
2. Add the cubed squash, diced tomatoes, vegetable broth, and pasta shapes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the squash is tender.
3. Stir in the cooked kidney beans. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in the flavors of Italy with these 18 delicious squash recipes, perfect for every season. From stuffed zucchini boats and creamy pasta dishes, to roasted squashes and savory risottos, there’s something for everyone. Whether you’re looking for a light and refreshing summer salad or a hearty and comforting winter stew, this collection has got you covered. Explore the world of Italian squash cuisine with recipes like Grilled Zucchini with Lemon and Olive Oil, Spaghetti with Squash and Pesto, and many more. Buon appetito!