25+ Must-Try Spring Squash Recipes to Celebrate the Season

Spring is the season of renewal, and nothing embodies this freshness better than vibrant, tender spring squash.

Whether you’re enjoying zucchini, yellow squash, or a medley of both, these versatile vegetables bring a burst of flavor, color, and nutrition to your table.

From light salads to hearty casseroles, spring squash can transform any dish into a seasonal masterpiece.

In this blog, we’ve compiled 25+ irresistible spring squash recipes that celebrate the beauty of this seasonal produce.

Whether you’re a fan of quick side dishes, comforting mains, or even baked goods, these recipes will inspire you to make the most of spring’s bounty.

Let’s dive in and explore the countless ways you can savor the magic of spring squash!

25+ Must-Try Spring Squash Recipes to Celebrate the Season

Spring squash is a star ingredient that shines in a variety of dishes, offering endless possibilities for creativity in the kitchen.

With its mild flavor and tender texture, it adapts beautifully to grilling, roasting, baking, and sautéing.

The 25+ recipes shared here are just the beginning of what you can create with this versatile vegetable.

Whether you’re hosting a spring gathering, preparing a quick family meal, or experimenting with new flavors, these spring squash recipes will bring joy and nourishment to your table.

So, head to your local farmers’ market or grocery store, pick up some fresh squash, and start cooking!

Embrace the season, and let spring squash become your culinary muse.

Spring Squash and Goat Cheese Frittata

This Spring Squash and Goat Cheese Frittata is a perfect way to embrace the bounty of spring vegetables. Packed with tender yellow squash, zucchini, and tangy goat cheese, this recipe is light, fluffy, and brimming with fresh flavors. It’s an ideal dish for brunch, lunch, or a light dinner. Plus, it’s easy to make and perfect for using up extra produce.

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow squash, thinly sliced
• 1 medium zucchini, thinly sliced
• 6 large eggs
• ¼ cup milk (or dairy-free alternative)
• ¼ cup crumbled goat cheese
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the yellow squash and zucchini, and sauté until tender, about 5-7 minutes. Season with salt and pepper.
3. In a bowl, whisk together eggs, milk, and parsley. Pour the mixture over the sautéed vegetables in the skillet.
4. Sprinkle crumbled goat cheese evenly over the top.
5. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is set and lightly golden on top.
6. Let cool for a few minutes before slicing and serving.

This Spring Squash and Goat Cheese Frittata is a simple yet elegant dish that highlights the natural sweetness of spring squash. The creaminess of goat cheese complements the tender vegetables perfectly, creating a wholesome and satisfying meal. Serve with a side salad or crusty bread for a complete experience.

Lemon Garlic Spring Squash Pasta

Lemon Garlic Spring Squash Pasta is a vibrant, fresh dish that celebrates the flavors of the season. Combining thin ribbons of zucchini and yellow squash with a light lemon garlic sauce, this pasta is both delicious and nutritious. It’s quick to make, making it perfect for weeknight dinners or last-minute gatherings.

Ingredients:

• 8 ounces fettuccine or spaghetti
• 1 medium zucchini, spiralized or thinly sliced
• 1 medium yellow squash, spiralized or thinly sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• ¼ cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook pasta according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add the zucchini and yellow squash to the skillet and cook for 3-4 minutes, tossing gently, until slightly softened.
4. Stir in the lemon juice, lemon zest, and reserved pasta water. Add the cooked pasta and toss to combine.
5. Sprinkle with Parmesan cheese if desired and season with salt and pepper. Garnish with fresh basil before serving.

Lemon Garlic Spring Squash Pasta is a delightful way to showcase the fresh produce of the season. The light, citrusy sauce enhances the squash’s delicate flavors while keeping the dish bright and refreshing. It’s a crowd-pleaser that’s as healthy as it is delicious.

Roasted Spring Squash Salad with Honey Mustard Dressing

This Roasted Spring Squash Salad with Honey Mustard Dressing is a colorful and flavorful dish that pairs caramelized roasted squash with crisp greens and a tangy-sweet dressing. It’s a versatile recipe that works as a side dish or a light main course, perfect for spring gatherings or picnics.

Ingredients:

• 1 medium yellow squash, sliced into rounds
• 1 medium zucchini, sliced into rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, or your favorite blend)
• ¼ cup crumbled feta cheese
• ¼ cup sliced almonds

Honey Mustard Dressing:

• 3 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash slices with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 15-20 minutes, flipping halfway through, until golden and tender.
2. Prepare the dressing by whisking together olive oil, honey, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper in a small bowl.
3. In a large bowl, combine mixed greens, roasted squash, feta cheese, and almonds.
4. Drizzle the honey mustard dressing over the salad and toss gently to combine. Serve immediately.

This Roasted Spring Squash Salad is a delightful fusion of textures and flavors, from the caramelized squash to the crisp greens and tangy dressing. It’s a celebration of spring’s freshness, offering a nutritious and satisfying option for any meal.

Grilled Spring Squash and Herb Flatbread

Grilled Spring Squash and Herb Flatbread is a delightful blend of smoky grilled squash, fragrant herbs, and creamy cheese atop a crispy flatbread base. This recipe is perfect for casual dinners or as an appetizer for spring gatherings. The grill brings out the natural sweetness of the squash while adding a subtle charred flavor that complements the fresh herbs.

Ingredients:

• 1 store-bought flatbread or naan
• 1 small zucchini, thinly sliced
• 1 small yellow squash, thinly sliced
• 1 tablespoon olive oil
• ½ cup ricotta cheese
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh mint, chopped
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium heat. Brush the zucchini and yellow squash slices with olive oil and season with salt and pepper.
2. Grill the squash for 2-3 minutes per side, until tender and lightly charred. Remove from heat.
3. Spread ricotta cheese evenly over the flatbread. Arrange the grilled squash slices on top.
4. Sprinkle with fresh basil and mint. For extra flavor, drizzle with olive oil or balsamic glaze if desired.
5. Place the flatbread on the grill for 2-3 minutes, or until the edges are crisp and the toppings are warmed. Serve immediately.

This Grilled Spring Squash and Herb Flatbread is a simple yet flavorful way to enjoy the season’s produce. The creamy ricotta and fresh herbs perfectly complement the smoky squash, making this dish a hit at any table. It’s a quick and versatile recipe that can be customized with your favorite toppings.

Spring Squash and Lentil Soup

Spring Squash and Lentil Soup is a hearty, nutritious dish that combines tender squash with protein-packed lentils in a flavorful broth. This soup is light enough for spring yet filling enough to satisfy your hunger. It’s a great way to use seasonal vegetables and makes for an excellent meal-prep option.

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow squash, diced
• 1 medium zucchini, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 3-4 minutes.
2. Stir in the cumin and paprika, followed by the diced squash and zucchini. Cook for 5 minutes.
3. Add the lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat to a simmer. Cook for 25-30 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley or cilantro.

This Spring Squash and Lentil Soup is a comforting and nutritious option that brings out the best of spring’s flavors. The squash adds a subtle sweetness, while the lentils provide a hearty base. Pair it with crusty bread for a wholesome meal that’s perfect for any day of the week.

Spring Squash and Ricotta Stuffed Shells

Spring Squash and Ricotta Stuffed Shells is a creamy and flavorful pasta dish that showcases the season’s best vegetables. Tender jumbo pasta shells are filled with a mixture of ricotta, Parmesan, and sautéed squash, then baked in a rich tomato sauce. This dish is both elegant and comforting, making it ideal for family dinners or special occasions.

Ingredients:

• 12-15 jumbo pasta shells
• 1 medium zucchini, grated
• 1 medium yellow squash, grated
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add grated zucchini and yellow squash, and sauté until softened, about 5 minutes. Remove from heat and let cool slightly.
3. In a bowl, mix ricotta, Parmesan, egg, and sautéed squash. Season with salt and pepper.
4. Spread a thin layer of marinara sauce in the bottom of a baking dish. Stuff each pasta shell with the ricotta mixture and place them in the dish.
5. Top the shells with the remaining marinara sauce and sprinkle with mozzarella cheese.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Spring Squash and Ricotta Stuffed Shells is a crowd-pleasing dish that combines creamy, cheesy filling with the fresh flavors of squash. It’s hearty yet light, making it perfect for springtime meals. Serve with a simple green salad for a complete and satisfying dinner.

Spring Squash and Quinoa Stuffed Bell Peppers

Spring Squash and Quinoa Stuffed Bell Peppers are a vibrant, nutrient-packed dish that combines the freshness of seasonal squash with the heartiness of quinoa. These peppers are filled with a flavorful mixture of sautéed zucchini, yellow squash, and herbs, then baked to perfection. They’re a wholesome meal that’s as visually appealing as it is delicious.

Ingredients:

• 4 large bell peppers, tops removed and seeds cleaned
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 cup cooked quinoa
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ cup crumbled feta cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish and arrange the hollowed bell peppers upright.
2. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Stir in the zucchini and yellow squash, cooking for 3-4 minutes until softened. Season with oregano, smoked paprika, salt, and pepper.
4. Combine the cooked quinoa, sautéed vegetables, and feta cheese in a bowl. Mix well and stuff the mixture into each bell pepper.
5. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are slightly golden.
6. Serve hot, garnished with fresh herbs if desired.

These Spring Squash and Quinoa Stuffed Bell Peppers are a healthy and satisfying dish that’s perfect for spring dinners. The tender bell peppers provide a sweet, earthy base, while the quinoa and squash mixture adds a hearty and refreshing filling. It’s a dish that’s as nutritious as it is delicious.

Creamy Spring Squash Risotto

Creamy Spring Squash Risotto is a luxurious and comforting dish that highlights the delicate flavors of zucchini and yellow squash. Cooked slowly with Arborio rice, white wine, and Parmesan, this dish is creamy and rich, yet light enough for a springtime meal. It’s a wonderful way to elevate simple ingredients into a gourmet experience.

Ingredients:

• 1 tablespoon olive oil
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 cup Arborio rice
• ½ cup white wine
• 4 cups vegetable broth, warmed
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, and sauté until softened, about 3 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, toasting lightly. Add the white wine and stir until absorbed.
3. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously. Allow each addition to be absorbed before adding more.
4. When the rice is nearly cooked (about 15-20 minutes), stir in the zucchini and yellow squash. Cook for an additional 5 minutes until the squash is tender and the rice is creamy.
5. Remove from heat and stir in Parmesan cheese, parsley, salt, and pepper. Serve immediately.

This Creamy Spring Squash Risotto is a decadent yet refreshing dish that’s perfect for celebrating spring produce. The zucchini and yellow squash add a subtle sweetness and a hint of crunch, while the creamy risotto base provides a satisfying texture. Serve with a crisp white wine for a restaurant-quality meal at home.

Spring Squash and Shrimp Stir-Fry

Spring Squash and Shrimp Stir-Fry is a quick and flavorful dish that’s perfect for weeknight dinners. Tender zucchini and yellow squash are stir-fried with succulent shrimp, garlic, and ginger, then tossed in a savory soy sauce glaze. This dish is packed with protein and fresh vegetables, making it a healthy and delicious option.

Ingredients:

• 1 tablespoon sesame oil
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow squash, sliced into half-moons
• 12 ounces shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon cornstarch mixed with 2 teaspoons water
• Cooked rice or noodles for serving
• Sesame seeds and green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp and set aside.
2. In the same skillet, add garlic, ginger, zucchini, and yellow squash. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
3. In a small bowl, mix soy sauce, honey, and cornstarch slurry. Pour the sauce over the vegetables and stir until thickened.
4. Return the shrimp to the skillet and toss to combine. Cook for 1-2 minutes to heat through.
5. Serve hot over rice or noodles, garnished with sesame seeds and green onions.

Spring Squash and Shrimp Stir-Fry is a quick and satisfying meal that balances tender vegetables with juicy shrimp and a flavorful sauce. It’s a versatile dish that’s easy to customize and perfect for busy nights when you want something healthy and delicious.

Grilled Spring Squash Salad with Lemon Vinaigrette

Grilled Spring Squash Salad with Lemon Vinaigrette is a refreshing and elegant dish that highlights the natural sweetness of zucchini and yellow squash. Paired with fresh greens, cherry tomatoes, and a tangy lemon vinaigrette, this salad is a perfect starter or light main course for springtime gatherings.

Ingredients:

• 1 medium zucchini, sliced lengthwise
• 1 medium yellow squash, sliced lengthwise
• 1 tablespoon olive oil
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• ¼ cup crumbled goat cheese or feta (optional)
• ¼ cup toasted pine nuts

Lemon Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan to medium-high heat. Brush the zucchini and yellow squash slices with olive oil and season with salt and pepper.
2. Grill the squash for 2-3 minutes per side until tender and slightly charred. Remove from heat and let cool slightly, then slice into bite-sized pieces.
3. In a large bowl, combine salad greens, cherry tomatoes, goat cheese, and toasted pine nuts. Add the grilled squash.
4. In a small bowl, whisk together the vinaigrette ingredients until well combined. Drizzle over the salad and toss gently to coat.
5. Serve immediately as a fresh and vibrant spring dish.

This Grilled Spring Squash Salad with Lemon Vinaigrette is a delightful combination of flavors and textures. The smoky, tender squash pairs beautifully with the tangy dressing and crunchy pine nuts, making this salad a standout option for a light, seasonal meal or side dish.

Spring Squash and Ricotta Galette

Spring Squash and Ricotta Galette is a rustic yet elegant dish that combines flaky, buttery pastry with a creamy ricotta and herb filling, topped with thinly sliced zucchini and yellow squash. This savory galette is as visually stunning as it is delicious, making it perfect for brunches or special occasions.

Ingredients:

• 1 pre-made pie crust or homemade pastry dough
• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 cup ricotta cheese
• 1 egg, lightly beaten (divided)
• 1 tablespoon fresh thyme leaves
• 2 tablespoons grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Roll out the pastry dough into a 12-inch circle on a parchment-lined baking sheet.
2. In a bowl, mix ricotta cheese, half of the beaten egg, thyme, Parmesan, salt, and pepper. Spread the mixture evenly over the center of the dough, leaving a 2-inch border.
3. Arrange the zucchini and yellow squash slices in a circular pattern over the ricotta mixture. Fold the edges of the dough over the filling, pleating as needed.
4. Brush the crust with the remaining egg. Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.
5. Let cool slightly before slicing and serving.

This Spring Squash and Ricotta Galette is a beautiful, savory pastry that’s perfect for showcasing the flavors of fresh zucchini and yellow squash. Its flaky crust and creamy filling make it a versatile dish that can be served as an appetizer, side, or even a light main course.

Spring Squash and Lentil Curry

Spring Squash and Lentil Curry is a hearty, plant-based dish that’s bursting with warmth and flavor. Zucchini and yellow squash simmer in a fragrant coconut milk curry base, enriched with red lentils for protein and a satisfying texture. This one-pot meal is perfect for cool spring evenings.

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 cup red lentils, rinsed
• 1 can (14 ounces) coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant and softened, about 3 minutes.
2. Stir in curry powder, cumin, and turmeric, cooking for 1 minute to toast the spices.
3. Add zucchini, yellow squash, lentils, coconut milk, and vegetable broth. Stir well and bring to a simmer.
4. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened. Season with salt and pepper.
5. Serve hot over rice or with naan, garnished with fresh cilantro.

This Spring Squash and Lentil Curry is a comforting and flavorful meal that’s perfect for those who love bold spices and wholesome ingredients. The creamy curry base complements the tender squash and lentils, creating a satisfying dish that’s both nutritious and delicious.

Spring Squash and Pesto Pasta

Spring Squash and Pesto Pasta is a vibrant, herbaceous dish that highlights the sweetness of zucchini and yellow squash paired with the bold flavors of basil pesto. This quick and easy recipe is perfect for a weeknight dinner or a light springtime lunch.

Ingredients:

• 12 ounces pasta (spaghetti, penne, or your choice)
• 1 medium zucchini, spiralized or thinly sliced
• 1 medium yellow squash, spiralized or thinly sliced
• 2 tablespoons olive oil
• ½ cup fresh basil pesto (store-bought or homemade)
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add the zucchini and yellow squash, sautéing for 2-3 minutes until just tender.
3. Add the cooked pasta to the skillet, along with the pesto. Toss to coat, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
4. Season with salt and pepper, then sprinkle with Parmesan cheese.
5. Garnish with fresh basil leaves and serve immediately.

This Spring Squash and Pesto Pasta is a delightful celebration of seasonal produce. The fresh squash and pesto create a flavorful and colorful dish that’s sure to brighten your spring table.

Spring Squash and Goat Cheese Tart

Spring Squash and Goat Cheese Tart is a sophisticated dish that’s both visually stunning and deliciously creamy. The flaky puff pastry base is layered with goat cheese, thinly sliced zucchini, and yellow squash, making it perfect for brunch, appetizers, or a light dinner.

Ingredients:

• 1 sheet puff pastry, thawed
• 4 ounces goat cheese, softened
• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Roll out the puff pastry onto a parchment-lined baking sheet.
2. Spread the goat cheese evenly over the pastry, leaving a 1-inch border around the edges.
3. Arrange the zucchini and yellow squash slices in an overlapping pattern on top of the goat cheese. Drizzle with olive oil, sprinkle with thyme, and season with salt and pepper.
4. Fold the edges of the pastry slightly inward and bake for 20-25 minutes, or until the pastry is golden and puffed.
5. Let cool slightly before slicing and serving.

This Spring Squash and Goat Cheese Tart is an elegant dish that’s as beautiful as it is delicious. The creamy goat cheese and tender squash on a flaky crust make this tart a standout addition to any spring menu.

Spring Squash Soup with Fresh Herbs

Spring Squash Soup with Fresh Herbs is a creamy and comforting dish that highlights the delicate flavors of zucchini and yellow squash. Light yet satisfying, this soup is enhanced with a blend of fresh herbs for a refreshing springtime meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium zucchini, diced
• 2 medium yellow squash, diced
• 4 cups vegetable broth
• ½ cup heavy cream (optional)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 3 minutes.
2. Add the diced zucchini and yellow squash, cooking for 5 minutes until slightly softened.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream (if using), parsley, and dill. Season with salt and pepper.
5. Serve hot, garnished with additional fresh herbs.

This Spring Squash Soup with Fresh Herbs is a comforting and flavorful dish that’s perfect for chilly spring evenings. Its velvety texture and fresh herbaceous notes make it a crowd-pleaser that’s both nourishing and delicious.

Spring Squash and Quinoa Stuffed Bell Peppers

Spring Squash and Quinoa Stuffed Bell Peppers are a colorful, healthy, and satisfying meal. Packed with a mix of zucchini, yellow squash, quinoa, and flavorful seasonings, these stuffed peppers are an excellent way to enjoy spring’s bounty in a hearty yet nutritious dish.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• ½ cup shredded mozzarella or cheddar cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell peppers upright in a baking dish.
2. In a large skillet, heat a drizzle of olive oil over medium heat. Add onion and garlic, sautéing until fragrant. Add zucchini, yellow squash, and diced tomatoes, cooking for 5-7 minutes.
3. Stir in the cooked quinoa, oregano, smoked paprika, salt, and pepper. Cook until the mixture is heated through.
4. Spoon the quinoa mixture into the bell peppers, packing it tightly. Sprinkle with cheese if desired.
5. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
6. Garnish with fresh parsley and serve hot.

These Spring Squash and Quinoa Stuffed Bell Peppers are a vibrant and wholesome dish that’s perfect for a light spring dinner. The combination of tender squash, hearty quinoa, and fragrant seasonings creates a meal that’s as beautiful as it is delicious.

Creamy Spring Squash Risotto

Creamy Spring Squash Risotto is a rich, luxurious dish that celebrates the tender textures and subtle flavors of zucchini and yellow squash. This classic Italian recipe is elevated with the addition of Parmesan cheese and a touch of lemon, making it a perfect choice for a springtime comfort meal.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 4 cups vegetable broth, warmed
• ½ cup dry white wine (optional)
• ½ cup grated Parmesan cheese
• 1 tablespoon unsalted butter
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet or pot over medium heat. Sauté the onion and garlic until softened, about 3 minutes. Add the zucchini and yellow squash, cooking for another 5 minutes.
2. Stir in the Arborio rice, cooking for 1-2 minutes until lightly toasted.
3. Add the white wine, stirring until absorbed. Then, add the warmed vegetable broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
4. Continue this process for 20-25 minutes, or until the rice is creamy and cooked through.
5. Stir in Parmesan cheese, butter, and lemon juice. Season with salt and pepper.
6. Garnish with parsley and serve immediately.

This Creamy Spring Squash Risotto is an indulgent dish that brings warmth and elegance to your table. The creamy texture and delicate flavors of squash combined with the tangy hint of lemon make it an irresistible choice for any spring meal.

Spring Squash and Chickpea Curry

Spring Squash and Chickpea Curry is a vibrant, plant-based dish that’s bursting with flavor and nutrients. With tender zucchini, yellow squash, and hearty chickpeas simmered in a spiced coconut curry sauce, this one-pot meal is perfect for both weeknight dinners and meal prep.

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon curry powder
• ½ teaspoon ground turmeric
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 can (14 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) coconut milk
• 1 cup diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat coconut oil in a large skillet or pot over medium heat. Sauté onion, garlic, and ginger until softened and fragrant, about 3 minutes.
2. Add curry powder and turmeric, cooking for 1 minute to toast the spices.
3. Stir in zucchini, yellow squash, chickpeas, coconut milk, and diced tomatoes. Bring to a simmer and cook for 15-20 minutes, or until the squash is tender and the sauce has thickened.
4. Season with salt and pepper to taste.
5. Serve hot over rice or with naan, garnished with fresh cilantro.

This Spring Squash and Chickpea Curry is a hearty and flavorful dish that’s sure to please everyone at the table. The warm spices and creamy coconut base complement the tender squash and chickpeas, creating a wholesome and satisfying meal.

Spring Squash and Feta Salad

Spring Squash and Feta Salad is a refreshing and colorful dish that’s perfect for a light lunch or as a side at your spring gatherings. Combining tender zucchini and yellow squash ribbons with creamy feta and a tangy lemon vinaigrette, this salad is bursting with fresh flavors and vibrant textures.

Ingredients:

• 1 medium zucchini, thinly sliced into ribbons
• 1 medium yellow squash, thinly sliced into ribbons
• ½ cup crumbled feta cheese
• ¼ cup toasted pine nuts
• 2 cups mixed greens (arugula, spinach, or baby kale)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
2. In a large bowl, toss the zucchini and yellow squash ribbons with the mixed greens.
3. Drizzle the vinaigrette over the salad and toss gently to coat.
4. Sprinkle crumbled feta cheese and toasted pine nuts over the top.
5. Serve immediately and enjoy the crisp, refreshing flavors.

This Spring Squash and Feta Salad is a delightful way to enjoy the season’s freshest produce. Its balance of textures and tangy, creamy flavors makes it a versatile dish that’s perfect for any occasion.

Spring Squash and Ricotta Galette

Spring Squash and Ricotta Galette is a rustic and elegant dish that’s both visually appealing and delicious. The flaky, golden crust is filled with a creamy ricotta base and topped with thinly sliced zucchini and yellow squash, making it a wonderful centerpiece for brunch or a casual dinner.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 cup ricotta cheese
• 1 egg, lightly beaten
• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust onto a parchment-lined baking sheet.
2. In a bowl, mix the ricotta cheese with half of the beaten egg, Parmesan cheese, thyme, salt, and pepper. Spread the mixture over the center of the crust, leaving a 1.5-inch border.
3. Arrange the zucchini and yellow squash slices in an overlapping pattern on top of the ricotta mixture. Drizzle with olive oil and season with salt and pepper.
4. Fold the edges of the crust over the filling, pleating as necessary. Brush the edges with the remaining beaten egg.
5. Bake for 35-40 minutes, or until the crust is golden and the squash is tender.
6. Allow to cool slightly before slicing and serving.

This Spring Squash and Ricotta Galette is a rustic yet refined dish that’s perfect for showcasing the delicate flavors of spring squash. Its buttery crust and creamy filling make it an irresistible addition to your spring menu.

Grilled Spring Squash with Herb Yogurt Sauce

Grilled Spring Squash with Herb Yogurt Sauce is a simple yet flavorful dish that highlights the natural sweetness and smokiness of grilled zucchini and yellow squash. Paired with a refreshing herb yogurt sauce, this recipe is a perfect side dish or light appetizer for outdoor gatherings.

Ingredients:

• 2 medium zucchini, sliced lengthwise
• 2 medium yellow squash, sliced lengthwise
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 2 tablespoons chopped fresh dill or parsley

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the zucchini and yellow squash slices with olive oil and season with salt and pepper.
3. Grill the squash for 2-3 minutes per side, until tender and lightly charred.
4. In a small bowl, mix the Greek yogurt with lemon juice, garlic, and fresh dill or parsley. Season with salt and pepper to taste.
5. Serve the grilled squash drizzled with the herb yogurt sauce, or serve the sauce on the side for dipping.

Grilled Spring Squash with Herb Yogurt Sauce is a healthy and flavorful dish that’s incredibly easy to prepare. The smoky grilled squash and tangy, creamy sauce make this a refreshing and satisfying addition to your springtime meals.

Note: More recipes are coming soon!