45 of Grandma’s Best Squash Recipes

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45 of Grandma’s Best Squash Recipes3/45 Spiced Squash and Fruit Crumble 1 Review Contest Winner Test Kitchen Approved Total Time 1 hour 10 min Servings 12 servings Go to Recipe From the Recipe Creator: This sweet and savory dish is a perfect side for cold weather and would be amazing with any meal. It is versatile and perfect for potlucks or family dinners. —Joan Hallford, North Richland Hills, Texas Nutrition Facts: 3/4 cup: 187 calories, 10g fat (4g saturated fat), 15mg cholesterol, 357mg sodium, 24g carbohydrate (16g sugars, 3g fiber), 3g protein. 4/45 Spaghetti Squash Boats 13 Reviews Contest Winner

Spaghetti squash has an interesting texture that’s delightfully different

Test Kitchen Approved Total Time 1 hour 20 min Servings 2 servings Go to Recipe From the Recipe Creator: With a bounty of fresh ingredients, this recipe makes a fun summer dish. Spaghetti squash has an interesting texture that’s delightfully different. —Vickey Lorenger, Detroit, Michigan Nutrition Facts: 1 stuffed squash half: 335 calories, 12g fat (5g saturated fat), 47mg cholesterol, 852mg sodium, 43g carbohydrate (20g sugars, 10g fiber), 20g protein. Diabetic Exchanges: 3 starch, 2 lean meat. 5/45 Butternut Squash Doughnuts 2 Reviews Test Kitchen Approved Butternut Squash Doughnuts Recipe photo by Taste of Home Total Time 35 min Servings

They’re not only different, they’re delicious, too!

2 dozen Go to Recipe From the Recipe Creator: My mother and I used to make several batches of these butternut squash doughnuts at a time. They’re not only different, they’re delicious, too! —Elizabeth Leighton, Lincoln, Maine Nutrition Facts: 1 doughnut: 173 calories, 7g fat (1g saturated fat), 18mg cholesterol, 172mg sodium, 26g carbohydrate (11g sugars, 1g fiber), 3g protein. 6/45 Pressure-Cooker Southwestern Pork and Squash Soup Test Kitchen Approved Total Time 23 min Servings 6 servings (2-1/4 quarts) Go to Recipe From the Recipe Creator: I adapted a pork and squash stew recipe using tomatoes and southwestern-style seasonings. My

husband and sons loved it, and the leftovers were even better the next day!

husband and sons loved it, and the leftovers were even better the next day! Try it with fresh corn muffins. —Molly Andersen, Portland, Oregon Nutrition Facts: 1-1/2 cups: 228 calories, 5g fat (1g saturated fat), 42mg cholesterol, 637mg sodium, 27g carbohydrate (9g sugars, 8g fiber), 19g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat. 7/45 Warm Squash & Quinoa Salad 4 Reviews Test Kitchen Approved Total Time 30 min Servings 6 servings Go to Recipe From the Recipe Creator: Whenever I see butternut squash at the supermarket, I buy one. It’s amazing tossed with earthy quinoa, Italian spices

and crunchy pine nuts

and crunchy pine nuts. And don’t get me started on the browned butter! Yum. —Carly Taylor, Libertyville, Illinois Nutrition Facts: 1 cup: 314 calories, 9g fat (4g saturated fat), 15mg cholesterol, 449mg sodium, 49g carbohydrate (2g sugars, 7g fiber), 11g protein. 8/45 Savory Winter Squash Pie Contest Winner Test Kitchen Approved Savory Winter Squash Pie Recipe photo by Taste of Home Total Time 1 hour 25 min Servings 8 servings Go to Recipe From the Recipe Creator: Instead of using frozen winter squash, you can roast butternut or acorn squash until tender and then mash it before getting started on

this recipe

this recipe. The bacon roses are a fun garnish, but this winter squash pie can easily be made without them. —Erica Sinclair, Hamilton, Ontario Nutrition Facts: 1 piece: 245 calories, 14g fat (6g saturated fat), 113mg cholesterol, 428mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 9g protein. 9/45 Butternut Squash and Sausage Soup 8 Reviews Test Kitchen Approved Butternut Squash and Sausage Soup Recipe photo by Taste of Home Total Time 1 hour 35 min Servings 8 servings (3-1/4 quarts) Go to Recipe From the Recipe Creator: Soup comforts the soul and this creamy, healthy soup does nothing short of

This makes a large pot and I love sharing it with others

that. This makes a large pot and I love sharing it with others. —Jerilyn Korver, Altoona, Iowa Nutrition Facts: 1-1/2 cups (calculated without optional ingredients): 222 calories, 5g fat (1g saturated fat), 34mg cholesterol, 783mg sodium, 33g carbohydrate (11g sugars, 8g fiber), 14g protein. 10/45 Pressure-Cooker Butternut Rice Pudding Contest Winner Test Kitchen Approved Total Time 50 min Servings 10 servings Go to Recipe From the Recipe Creator: This tasty rice pudding blends all our favorite flavors of fall into one comforting dessert. The ease of the pressure cooker allows you to limit your dishes and cuts cooking time. If

preferred, raisins can be substituted for the dried cranberries

preferred, raisins can be substituted for the dried cranberries. —Gretchen Monahan, Palmyra, Pennsylvania Nutrition Facts: 3/4 cup: 342 calories, 11g fat (4g saturated fat), 19mg cholesterol, 77mg sodium, 56g carbohydrate (29g sugars, 2g fiber), 6g protein. 11/45 Acorn Squash with Leftover Stuffing 3 Reviews Test Kitchen Approved Taste of Home Total Time 1 hour 10 min Servings 6 servings Go to Recipe From the Recipe Creator: Our Test Kitchen offer up this unique way to present leftover stuffing. Serve this squash as a hearty side dish or as a meatless entree. —Taste of Home Test Kitchen Nutrition Facts: 1 each:

This particular pie was something I improvised

240 calories, 8g fat (2g saturated fat), 38mg cholesterol, 680mg sodium, 39g carbohydrate (7g sugars, 5g fiber), 6g protein. 12/45 Squash Custard Pie 8 Reviews Contest Winner Test Kitchen Approved Total Time 1 hour Servings 8 servings Go to Recipe From the Recipe Creator: Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It’s good to take to potlucks, to pie or cake

The cayenne pepper lends zippy flavor that’s not overpowering

walks at school, or to serve as a different dessert for Thanksgiving or Christmas. —Mary Kelly, Hopland, California Nutrition Facts: 1 piece: 361 calories, 20g fat (10g saturated fat), 125mg cholesterol, 154mg sodium, 43g carbohydrate (27g sugars, 1g fiber), 4g protein. 13/45 Roasted Fall Vegetables 2 Reviews Test Kitchen Approved MARK DERSE FOR TASTE OF HOME Total Time 1 hour 10 min Servings 14 servings Go to Recipe From the Recipe Creator: I love serving this tender veggie side dish as part of a comforting dinner on a chilly night. The cayenne pepper lends zippy flavor that’s not overpowering. —Juli

Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch

Meyers, Hinesville, Georgia Nutrition Facts: 3/4 cup: 110 calories, 5g fat (1g saturated fat), 1mg cholesterol, 384mg sodium, 17g carbohydrate (6g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch. 14/45 Sausage, Kale and Squash Bread Pudding 1 Review Test Kitchen Approved Sausage, Kale and Squash Bread Pudding Recipe photo by Taste of Home Total Time 3 hours 25 min Servings 12 servings Go to Recipe From the Recipe Creator: Who said bread pudding has to be for dessert? I love to serve this for brunch or dinner when I want something hearty and a little

It has a slightly tangy flavor from the cream cheese, and the cinnamon really

unusual. —Lauren Knoelke, Milwaukee, Wisconsin Nutrition Facts: 3/4 cup: 330 calories, 17g fat (7g saturated fat), 104mg cholesterol, 831mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 14g protein. 15/45 Butternut Squash Soup with Cinnamon 14 Reviews Butternut Squash Soup with Cinnamon Recipe photo by Taste of Home Total Time 6 hours 45 min Servings 14 servings (2-1/2 quarts) Go to Recipe From the Recipe Creator: The golden color, smooth and creamy texture, and wonderful taste of this soup make it welcome on a chilly fall day. It has a slightly tangy flavor from the cream cheese, and the cinnamon really

comes through

comes through. —Jackie Campbell, Stanhope, New Jersey Nutrition Facts: 3/4 cup: 135 calories, 7g fat (5g saturated fat), 22mg cholesterol, 483mg sodium, 17g carbohydrate (5g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch. 16/45 Hasselback Butternut Squash 2 Reviews Test Kitchen Approved Taste of Home Total Time 1 hour 5 min Servings 6 servings Go to Recipe From the Recipe Creator: Squash makes the perfect holiday side dish, especially when it’s Hasselback butternut squash! The thin slits cut into each half allow the butter, maple syrup, brown sugar and ground chipotle mixture to get in every single

nook and cranny

nook and cranny. This is one side that everyone at your holiday table will be excited to gobble up! —Colleen Delawder, Herndon, Virginia Nutrition Facts: 1 serving: 236 calories, 9g fat (3g saturated fat), 10mg cholesterol, 127mg sodium, 42g carbohydrate (14g sugars, 10g fiber), 3g protein. 17/45 Maple Winter Squash Casserole 1 Review Test Kitchen Approved GRACE NATOLI SHELDON FOR TASTE OF HOME Total Time 1 hour 50 min Servings 12 servings Go to Recipe From the Recipe Creator: This scrumptious casserole combines pumpkin and two other kinds of squash in a creamy, savory mix. The recipe would also work

with other squash combos, or just one type instead of three

with other squash combos, or just one type instead of three. Have fun with it—you really can’t go wrong! —Joanne Iovino, Kings Park, New York Nutrition Facts: 3/4 cup: 337 calories, 15g fat (8g saturated fat), 31mg cholesterol, 201mg sodium, 51g carbohydrate (23g sugars, 6g fiber), 5g protein. 18/45 Apple, Butternut and Sausage Dressing 1 Review Test Kitchen Approved Taste of Home Total Time 2 hours Servings 2 pans (10 servings each) Go to Recipe From the Recipe Creator: I’d heard about using squash in dressing, so I combined four things I love into one dish: apples, butternut squash, bacon

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