29+ Delicious Summer White Squash Recipes That Are Anything But Boring

Summer brings with it a rainbow of fresh produce, and one underrated gem that deserves more love is white squash.

With its mild flavor, tender texture, and versatility, this seasonal vegetable can be transformed into refreshing salads, sizzling sides, hearty mains, and even light soups and snacks.

Whether you picked up a basket at the farmer’s market or are harvesting a bounty from your own backyard garden, white squash offers endless culinary possibilities.

In this roundup, we’ve gathered 29+ delicious summer white squash recipes that showcase this humble veggie in all its glory.

From grilled skewers and chilled soups to casseroles and quiches, these recipes are vibrant, easy, and perfect for long sunny days.

Whether you’re cooking for your family, prepping for a potluck, or just looking for fresh weeknight meal inspiration, you’ll find plenty of tasty ideas to savor the season.

29+ Delicious Summer White Squash Recipes That Are Anything But Boring

White squash may not always be the star of the summer garden, but with these 29+ fresh and flavorful recipes, it’s easy to make it the centerpiece of your warm-weather meals.

From rustic gratins and crispy crostini to cooling soups and hearty stir-fries, there’s a dish here for every taste and occasion.

As you explore these recipes, don’t be afraid to mix and match flavors or adapt based on what’s growing locally.

White squash is forgiving and flexible, making it a fantastic canvas for seasonal herbs, spices, and ingredients.

So next time you’re wondering what to do with that pile of squash on your counter, come back to this list and let inspiration strike.

Grilled White Squash and Herb Skewers

Grilled white squash skewers are a light, flavorful dish that celebrates the best of summer. With minimal ingredients and quick prep, these skewers make a perfect side dish or vegetarian main at any backyard BBQ.

The combination of fresh herbs and charred squash offers a smoky-sweet contrast that’s both satisfying and guilt-free.

Ingredients:

• 2 medium white squash, sliced into ½-inch rounds
• 1 red onion, cut into chunks
• 1 red bell pepper, chopped into squares
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• Wooden or metal skewers

Instructions:

1. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
2. In a large bowl, mix olive oil, lemon juice, salt, pepper, rosemary, and thyme.
3. Toss the white squash slices, onion, and bell pepper in the herb mixture until well coated.
4. Thread vegetables onto skewers, alternating pieces for a colorful presentation.
5. Preheat grill to medium-high heat.
6. Grill skewers for 3–4 minutes per side, turning until the vegetables are lightly charred and tender.
7. Serve warm with a squeeze of fresh lemon juice.

These skewers bring a garden-fresh flair to any meal and are incredibly easy to scale up for a crowd.

The herbal marinade enhances the delicate flavor of white squash, and the grilling process adds just the right touch of smokiness to make it pop.

Creamy White Squash Summer Soup

This chilled white squash soup is a silky, soothing answer to scorching summer days. Light yet satisfying, it’s perfect as a starter or a light lunch.

The mild sweetness of the squash blends beautifully with aromatics and fresh herbs, creating a creamy texture without the need for heavy cream.

Ingredients:

• 3 medium white squash, diced
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 3 cups vegetable broth
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup fresh basil leaves
• Optional garnish: sour cream or Greek yogurt, extra basil leaves

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add garlic and cook for another minute.
3. Stir in diced squash, vegetable broth, bay leaf, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until squash is very tender.
5. Remove bay leaf. Add fresh basil, then puree the soup using an immersion blender or transfer in batches to a blender until smooth.
6. Chill in the refrigerator for at least 2 hours before serving.
7. Serve cold, garnished with a dollop of sour cream or yogurt and a few basil leaves.

This soup is the epitome of summer elegance—cool, creamy, and bursting with seasonal flavor.

It’s a great make-ahead option and stays fresh for days, making it a staple for hot afternoons or breezy patio dinners.

White Squash and Corn Summer Stir-Fry

Bright, crisp, and sweet, this stir-fry brings together two summer favorites: white squash and fresh corn. With a quick cook time and bold seasoning, it’s a wonderful weeknight side dish or light main.

The flavors of garlic, chili flakes, and lemon elevate humble ingredients into something memorable.

Ingredients:

• 2 white squash, halved and sliced
• 1½ cups fresh corn kernels (from 2 ears of corn)
• 1 small shallot, minced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ¼ tsp red pepper flakes
• 1 tsp lemon zest
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Optional garnish: chopped parsley or cilantro

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add shallot and garlic, sauté for 2–3 minutes until fragrant.
3. Stir in squash and cook for 5 minutes until it starts to soften but still has bite.
4. Add corn and red pepper flakes, cook another 3–4 minutes until everything is heated through and golden in spots.
5. Season with lemon zest, lemon juice, salt, and pepper.
6. Remove from heat and sprinkle with fresh herbs before serving.

This stir-fry is summer in a skillet—sweet corn, tender squash, and a bit of citrus kick to keep things bright.

It pairs beautifully with grilled chicken, fish, or can be enjoyed on its own for a satisfying vegetarian meal.

White Squash and Tomato Summer Gratin

This white squash and tomato gratin is a rustic yet elegant dish that layers fresh summer produce with herbs and cheese for a warm, bubbling bake.

It’s perfect for serving at picnics, potlucks, or as a hearty side at dinner. The golden crust and melty interior make it irresistible.

Ingredients:

• 2 medium white squash, thinly sliced
• 2 ripe tomatoes, thinly sliced
• 1 small onion, thinly sliced
• 1 cup shredded mozzarella or Gruyère cheese
• ½ cup breadcrumbs
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a greased baking dish, alternate layers of white squash, tomato, and onion slices.
3. Season each layer with salt, pepper, garlic powder, and oregano.
4. Sprinkle cheese evenly over the top layer.
5. In a small bowl, mix breadcrumbs with olive oil, then spread over the top.
6. Bake for 30–35 minutes, or until the top is golden and bubbling.
7. Let it rest for 5 minutes before serving. Garnish with fresh basil.

This gratin highlights the natural sweetness of white squash and tomatoes, balanced by gooey cheese and a crunchy top.

It’s a great way to use up a garden harvest and looks just as good as it tastes.

White Squash Noodles with Lemon-Garlic Sauce

Turn white squash into light and healthy noodles with this bright and zesty recipe.

Perfect for low-carb eating, these “squash noodles” (aka squoodles!) are tossed in a quick lemon-garlic sauce and can be served warm or chilled. It’s a modern summer dish with plenty of flair and flavor.

Ingredients:

• 2 large white squash, spiralized or julienned
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• ¼ tsp crushed red pepper (optional)
• ¼ cup grated Parmesan (optional)
• Chopped parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1–2 minutes until fragrant.
2. Add spiralized squash and cook for 2–3 minutes, tossing gently, until just tender.
3. Stir in lemon zest, juice, salt, pepper, and crushed red pepper (if using).
4. Remove from heat and toss with Parmesan, if desired.
5. Garnish with chopped parsley and serve immediately, or chill for later.

These white squash noodles are a refreshing and light alternative to traditional pasta.

The lemon-garlic combo wakes up the palate, and the whole dish comes together in under 10 minutes. It’s as quick as it is delicious.

White Squash and Black Bean Tacos

These vegetarian tacos are packed with protein and summer flavor.

The sautéed white squash is seasoned with smoky spices and paired with black beans and a bright lime crema. It’s a weeknight winner that’s both healthy and crave-worthy.

Ingredients:

• 2 white squash, diced
• 1 tbsp olive oil
• 1 can black beans, drained and rinsed
• 1 tsp cumin
• ½ tsp smoked paprika
• ¼ tsp chili powder
• Salt and pepper, to taste
• Corn tortillas
• Toppings: shredded cabbage, avocado slices, cilantro, lime wedges

For Lime Crema:

• ½ cup sour cream or Greek yogurt
• Juice of 1 lime
• 1 clove garlic, minced
• Pinch of salt

Instructions:

1. Heat olive oil in a skillet over medium heat. Add diced squash and cook for 5–7 minutes, until slightly golden.
2. Add black beans, cumin, paprika, chili powder, salt, and pepper. Stir well and cook another 2–3 minutes.
3. Meanwhile, mix all crema ingredients in a small bowl.
4. Warm tortillas and fill with the squash-bean mixture.
5. Top with cabbage, avocado, and a drizzle of lime crema. Serve with lime wedges.

These tacos are a vibrant and satisfying way to enjoy summer squash.

The spices give the mild squash bold character, and the crema ties it all together with a refreshing citrus note. Ideal for taco night or outdoor gatherings.

White Squash and Chickpea Salad with Feta

This white squash and chickpea salad is the epitome of a light yet filling summer dish.

It combines tender roasted squash with hearty chickpeas, tangy feta, and a fresh lemon vinaigrette. It’s perfect for picnics, packed lunches, or a quick side dish at dinner.

Ingredients:

• 2 medium white squash, cubed
• 1 can chickpeas, drained and rinsed
• ½ cup crumbled feta cheese
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil and season with salt and pepper. Spread on a baking sheet and roast for 20–25 minutes, turning halfway through, until golden and tender.
2. In a large bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
3. Add roasted squash, chickpeas, red onion, and feta to the bowl. Toss gently to combine.
4. Garnish with fresh parsley and serve immediately, or chill for 30 minutes for enhanced flavor.

This salad brings together the earthy flavors of squash and chickpeas with the creamy richness of feta.

The tangy vinaigrette brightens the dish, making it the perfect summer side or a standalone meal.

White Squash and Spinach Stuffed Portobello Mushrooms

These stuffed Portobello mushrooms are a savory and satisfying way to enjoy white squash.

With a filling made from squash, spinach, garlic, and cheese, they make for an elegant vegetarian main dish or a hearty appetizer.

Ingredients:

• 4 large Portobello mushrooms, stems removed and cleaned
• 2 medium white squash, grated
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ cup ricotta cheese
• 1 tbsp Parmesan cheese, grated
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
3. Add grated white squash and spinach to the skillet. Cook for 5–6 minutes until wilted and the squash releases its moisture.
4. Remove from heat and stir in ricotta cheese, Parmesan, oregano, salt, and pepper.
5. Stuff each mushroom cap with the squash and spinach mixture. Place mushrooms on a baking sheet and bake for 20 minutes, or until the mushrooms are tender.
6. Serve hot, garnished with extra Parmesan if desired.

These stuffed mushrooms are a fantastic way to showcase white squash, with the spinach and cheese adding creaminess and depth.

They make a beautiful vegetarian option for dinner or a party.

White Squash and Shrimp Summer Stir-Fry

For a light yet flavorful dinner, this white squash and shrimp stir-fry is the perfect go-to.

With a hint of garlic and ginger, and the crunch of fresh squash, it’s a quick and easy dish that’s full of vibrant summer flavors.

Ingredients:

• 2 medium white squash, sliced into half-moons
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 inch fresh ginger, minced
• 1 red bell pepper, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 2 tbsp sesame seeds
• 2 green onions, chopped for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sautéing for 1–2 minutes until fragrant.
2. Add shrimp to the pan and cook for 2–3 minutes, flipping until they are pink and cooked through. Remove shrimp from the pan and set aside.
3. In the same skillet, add the sliced white squash and red bell pepper. Cook for 5 minutes, stirring frequently, until the squash is tender-crisp.
4. Return the shrimp to the pan. Add soy sauce, honey, and sesame oil, stirring to coat.
5. Sprinkle with sesame seeds and garnish with green onions before serving.

This stir-fry is a bright, flavorful dish that’s as easy to make as it is delicious.

The tender squash and succulent shrimp make a perfect match, and the sweet-savory sauce ties everything together.

Roasted White Squash with Parmesan and Garlic

Roasting white squash brings out its natural sweetness and enhances its flavor, while the Parmesan and garlic add savory, umami-rich notes.

This simple yet delicious side dish is the perfect addition to any summer dinner.

Ingredients:

• 2 medium white squash, sliced into ¼-inch thick rounds
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the sliced squash with olive oil, minced garlic, thyme, salt, and pepper in a large bowl.
3. Spread the squash slices in a single layer on a baking sheet.
4. Roast for 20–25 minutes, flipping halfway through, until golden brown and tender.
5. Sprinkle the roasted squash with Parmesan cheese and return to the oven for an additional 3–5 minutes, until the cheese is melted and golden.
6. Garnish with fresh parsley and serve immediately.

This roasted white squash is crispy on the outside, tender on the inside, and full of rich flavor.

It’s an easy side dish that pairs perfectly with grilled meats or a light salad.

White Squash and Zucchini Fritters

These white squash and zucchini fritters are a fantastic way to use up summer produce and make a crispy, savory snack or side dish.

Served with a tangy dipping sauce, they’re sure to be a crowd-pleaser at any summer gathering.

Ingredients:

• 1 medium white squash, grated
• 1 medium zucchini, grated
• 1 small onion, grated
• 1 egg, beaten
• ¼ cup flour
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• 2 tbsp olive oil (for frying)

For the Dipping Sauce:

• ½ cup sour cream
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp fresh dill, chopped

Instructions:

1. Place the grated squash, zucchini, and onion in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine the squeezed vegetables with the beaten egg, flour, parsley, salt, pepper, and paprika. Mix well.
3. Heat olive oil in a large skillet over medium heat. Spoon small mounds of the vegetable mixture into the skillet, pressing them gently to form fritters.
4. Cook for 3–4 minutes on each side, or until golden brown and crispy.
5. For the dipping sauce, mix sour cream, lemon juice, Dijon mustard, and dill in a small bowl.
6. Serve the fritters warm with the dipping sauce on the side.

These fritters are crispy, savory, and packed with fresh summer flavors.

They’re a perfect appetizer or side dish and pair wonderfully with a cool, creamy dipping sauce.

White Squash and Avocado Toast

For a quick, healthy breakfast or snack, try this simple and satisfying white squash and avocado toast.

The creamy avocado pairs beautifully with the lightly sautéed squash, creating a fresh and flavorful combination.

Ingredients:

• 1 medium white squash, sliced
• 1 ripe avocado
• 2 slices whole-grain bread (or your preferred bread)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Red pepper flakes, for garnish (optional)
• Fresh cilantro or parsley, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add sliced white squash and cook for 5–6 minutes, until tender and slightly golden. Season with salt and pepper.
2. Toast the bread slices to your liking.
3. In a small bowl, mash the avocado with lemon juice, salt, and pepper.
4. Spread the mashed avocado evenly on each slice of toast.
5. Top with the sautéed white squash.
6. Garnish with red pepper flakes and fresh herbs before serving.

This white squash and avocado toast is light, creamy, and packed with nutrients.

It’s the perfect meal for a busy morning or a quick snack that’s both satisfying and energizing.

White Squash and Pesto Pasta

This light yet satisfying pasta dish features white squash ribbons tossed in a fragrant basil pesto sauce.

It’s a perfect way to enjoy squash as a fresh, flavorful addition to your favorite pasta dish. Ideal for a quick and healthy summer dinner.

Ingredients:

• 2 medium white squash, spiralized or sliced into ribbons
• 1 lb pasta (penne, spaghetti, or your choice)
• ½ cup homemade or store-bought pesto sauce
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish

Instructions:

1. Cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1–2 minutes until fragrant.
3. Add the white squash ribbons to the skillet and sauté for 2–3 minutes, just until tender.
4. Toss the cooked pasta into the skillet with the squash. Add pesto sauce and a bit of the reserved pasta water to loosen the sauce and coat everything evenly.
5. Season with salt and pepper to taste.
6. Serve the pasta topped with grated Parmesan and fresh basil.

This pesto pasta with white squash is fresh, fragrant, and full of vibrant flavors.

It’s a simple yet satisfying dish, perfect for a summer evening meal or a weekend lunch.

White Squash and Cucumber Gazpacho

This cold, refreshing gazpacho is the ultimate summer soup, combining the mild taste of white squash with the crispness of cucumber and the zing of fresh herbs.

It’s chilled and perfect for hot days, offering a light but tasty dish to cool off.

Ingredients:

• 2 medium white squash, peeled and chopped
• 1 cucumber, peeled and chopped
• 1 small onion, chopped
• 2 cups tomato juice
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• 1 clove garlic, minced
• ½ tsp cumin
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. In a blender or food processor, combine the white squash, cucumber, onion, tomato juice, red wine vinegar, olive oil, garlic, cumin, salt, and pepper.
2. Blend until smooth, adding a bit more tomato juice or water if needed to reach the desired consistency.
3. Chill the soup in the refrigerator for at least 2 hours.
4. Serve the gazpacho cold, garnished with fresh dill or parsley.

This gazpacho is both cooling and nutritious, making it the perfect summer appetizer or light meal.

The subtle sweetness of white squash complements the refreshing cucumber and tangy tomato, creating a well-balanced chilled soup.

White Squash and Ricotta Crostini

These crispy crostini topped with a creamy white squash and ricotta mixture are the perfect bite-sized appetizer for any summer gathering.

The combination of rich ricotta and tender squash is elevated with fresh herbs and lemon for a refreshing, flavorful treat.

Ingredients:

• 1 medium white squash, grated
• 1 tbsp olive oil
• 1 tsp fresh lemon zest
• ½ cup ricotta cheese
• 8 small slices of baguette or ciabatta bread
• Salt and pepper, to taste
• Fresh thyme or basil, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Arrange the bread slices on a baking sheet and toast in the oven for 8–10 minutes, until golden and crispy.
2. While the bread toasts, heat olive oil in a skillet over medium heat. Add the grated white squash and sauté for 3–4 minutes, until tender. Season with salt, pepper, and lemon zest.
3. Remove from heat and allow the squash to cool slightly. Stir in the ricotta cheese until combined.
4. Once the bread is toasted, spread the squash and ricotta mixture on top of each slice.
5. Garnish with fresh thyme or basil leaves and serve immediately.

These white squash and ricotta crostini make an elegant appetizer or a light snack.

The creamy ricotta balances the subtle sweetness of the squash, while the lemon zest adds a refreshing brightness. Perfect for a summer soirée!

White Squash and Eggplant Ratatouille

A twist on the classic ratatouille, this version adds white squash for a lighter texture.

The combination of zucchini, eggplant, and squash in a rich tomato sauce makes for a savory and comforting dish, perfect as a side or a light vegetarian main.

Ingredients:

• 1 medium white squash, sliced into rounds
• 1 medium eggplant, sliced into rounds
• 1 small zucchini, sliced into rounds
• 1 red bell pepper, chopped
• 2 cups crushed tomatoes
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Stir in the crushed tomatoes, thyme, oregano, salt, and pepper. Simmer for 10 minutes.
4. In a baking dish, layer the sliced squash, eggplant, zucchini, and bell pepper in a spiral pattern or rows.
5. Pour the tomato sauce over the vegetables and cover the dish with foil.
6. Bake for 30–35 minutes until the vegetables are tender.
7. Garnish with fresh basil before serving.

This ratatouille is a comforting and colorful way to enjoy summer vegetables.

The sauce brings everything together, and the white squash adds a light, tender bite. Serve it as a side dish or pair it with crusty bread for a complete meal.

White Squash and Sweet Corn Casserole

This creamy white squash and sweet corn casserole is a perfect combination of flavors and textures, with sweet corn kernels and tender squash baked in a rich, cheesy sauce.

It’s an ideal dish for barbecues, picnics, or any summer meal.

Ingredients:

• 2 medium white squash, diced
• 2 cups sweet corn kernels (fresh or frozen)
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 2 eggs, beaten
• 2 tbsp butter, melted
• 1/2 cup breadcrumbs
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
2. In a large bowl, combine the diced white squash, sweet corn, sour cream, cheddar cheese, eggs, and melted butter. Season with salt and pepper.
3. Pour the mixture into the prepared casserole dish and spread evenly.
4. Sprinkle breadcrumbs evenly over the top.
5. Bake for 30–35 minutes, or until the top is golden brown and the casserole is bubbling.
6. Garnish with fresh parsley before serving.

This casserole is creamy and comforting, with the sweetness of corn complementing the mild flavor of the squash.

It’s a perfect dish for feeding a crowd or enjoying on a warm summer evening.

Grilled White Squash Skewers with Lemon and Herb Marinade

These grilled white squash skewers are marinated in a fresh lemon and herb dressing, then grilled to perfection.

They’re a quick and easy side dish that adds a burst of flavor to any summer barbecue or outdoor meal.

Ingredients:

• 2 medium white squash, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
2. Place the white squash cubes in a shallow dish and pour the marinade over the squash. Let it marinate for 15–20 minutes.
3. Preheat your grill or grill pan to medium heat.
4. Thread the marinated squash onto skewers.
5. Grill the skewers for 5–7 minutes, turning occasionally, until the squash is tender and lightly charred.
6. Remove from the grill and garnish with fresh parsley before serving.

These grilled white squash skewers are smoky, tangy, and full of flavor.

They’re the perfect addition to any barbecue and a great way to highlight the natural flavor of the squash with just a few ingredients.

White Squash and Tomato Gratin

This white squash and tomato gratin is a cheesy, savory dish that layers tender squash and juicy tomatoes with a crunchy breadcrumb topping.

It’s a perfect comfort dish that feels light yet satisfying, ideal for summer meals.

Ingredients:

• 2 medium white squash, sliced into thin rounds
• 2 large tomatoes, sliced
• 1 cup shredded Gruyère cheese
• ½ cup breadcrumbs
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In the baking dish, alternate layers of white squash and tomato slices, seasoning with salt, pepper, and thyme between layers.
3. Sprinkle shredded Gruyère cheese evenly over the top, followed by breadcrumbs.
4. Drizzle olive oil over the breadcrumbs and cheese to help them brown while baking.
5. Bake for 25–30 minutes, until the vegetables are tender and the top is golden brown.
6. Garnish with fresh basil before serving.

This gratin is creamy, cheesy, and bursting with summer flavors.

The layers of squash and tomato create a rich, satisfying dish that can be served as a main or a side.

White Squash and Carrot Slaw

This refreshing white squash and carrot slaw is a light, tangy side dish that’s perfect for barbecues or picnics.

The crunch of fresh squash and carrots, combined with a zesty vinaigrette, makes for a healthy and flavorful salad.

Ingredients:

• 2 medium white squash, julienned
• 2 medium carrots, julienned
• 1 small red onion, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp Dijon mustard
• ¼ cup olive oil
• Salt and pepper, to taste
• Fresh cilantro or parsley, chopped for garnish

Instructions:

1. In a large bowl, combine the julienned white squash, carrots, and red onion.
2. In a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, olive oil, salt, and pepper until well combined.
3. Pour the dressing over the squash and carrot mixture and toss to coat evenly.
4. Let the slaw sit for at least 15 minutes to allow the flavors to meld.
5. Garnish with fresh cilantro or parsley before serving.

This slaw is crisp, fresh, and lightly sweetened, making it the perfect accompaniment to grilled meats or sandwiches.

It’s a healthy and vibrant addition to any summer spread.

White Squash and Bacon Quiche

A savory, hearty quiche made with white squash and crispy bacon, this dish combines tender squash with a rich custard filling.

It’s perfect for brunch, a light lunch, or even a dinner that feels indulgent but is easy to prepare.

Ingredients:

• 1 pre-made pie crust (or homemade if preferred)
• 2 medium white squash, diced
• 4 strips bacon, cooked and crumbled
• 1 small onion, chopped
• 4 large eggs
• 1 cup heavy cream
• 1 cup shredded Swiss cheese
• Salt and pepper, to taste
• Fresh chives, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
2. In a skillet, sauté the chopped onion over medium heat for 5–7 minutes, until softened. Add the diced white squash and cook for an additional 3–4 minutes until the squash is tender. Season with salt and pepper.
3. In a medium bowl, whisk together the eggs and heavy cream. Stir in the crumbled bacon, sautéed squash and onion, and shredded Swiss cheese.
4. Pour the mixture into the prepared pie crust and bake for 35–40 minutes, until the quiche is set and lightly golden on top.
5. Let the quiche cool for 10 minutes before slicing. Garnish with fresh chives and serve.

This white squash and bacon quiche is rich, creamy, and packed with flavor.

It’s perfect for a brunch spread or a make-ahead meal that can be enjoyed warm or at room temperature.

White Squash and Chickpea Curry

This creamy, spiced curry features tender white squash and hearty chickpeas simmered in a coconut milk base.

It’s a comforting vegetarian dish that’s light enough for summer but still deeply satisfying.

Ingredients:

• 2 medium white squash, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp cumin
• 1 can (13.5 oz) coconut milk
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. In a large pan, heat olive oil over medium heat. Add onion, garlic, and ginger, cooking for 5 minutes until softened.
2. Stir in curry powder and cumin, toasting the spices for 1 minute.
3. Add diced squash and chickpeas, stirring to coat in the spices.
4. Pour in the coconut milk and bring to a simmer. Cover and cook for 15–20 minutes, until the squash is tender.
5. Season with salt and pepper. Garnish with fresh cilantro and serve over rice.

This curry is rich, aromatic, and bursting with flavor, while still being light enough for a warm day.

It’s a one-pot wonder that’s great for batch cooking or easy weeknight meals.

White Squash and Shrimp Stir-Fry

Quick, vibrant, and packed with lean protein, this stir-fry combines white squash and shrimp in a savory garlic-ginger sauce.

It’s perfect for a speedy weeknight meal that’s still full of summery freshness.

Ingredients:

• 2 medium white squash, sliced into half-moons
• 1 lb shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tsp chili flakes (optional)
• Green onions, sliced for garnish
• Cooked jasmine rice, for serving

Instructions:

1. Heat olive oil in a wok or large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove and set aside.
2. In the same pan, add sesame oil, garlic, and ginger. Sauté for 1 minute until fragrant.
3. Add the white squash and cook for 5–7 minutes, stirring frequently, until tender but still crisp.
4. Return shrimp to the pan. Add soy sauce and chili flakes, tossing everything together to coat.
5. Cook for an additional 2 minutes, then remove from heat.
6. Garnish with green onions and serve over rice.

This stir-fry is light, flavorful, and ready in under 30 minutes — making it a fantastic go-to for busy summer evenings.

Chilled White Squash and Mint Soup

This elegant, chilled soup blends the subtle flavor of white squash with fresh mint for a cooling appetizer or light lunch.

It’s perfect for hot summer days when you want something refreshing and refined.

Ingredients:

• 2 medium white squash, peeled and chopped
• 1 small potato, peeled and chopped
• 1 small onion, chopped
• 2 cups vegetable broth
• 1 tbsp olive oil
• ½ cup plain Greek yogurt
• 2 tbsp fresh mint leaves, chopped
• Salt and pepper, to taste
• Mint sprigs, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and cook for 5 minutes until softened.
2. Add the white squash, potato, and broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until vegetables are very tender.
3. Remove from heat and let cool slightly. Blend the soup until smooth.
4. Stir in the Greek yogurt and chopped mint. Season with salt and pepper.
5. Chill in the refrigerator for at least 2 hours before serving.
6. Serve cold, garnished with a sprig of mint.

Silky and herbaceous, this soup is a sophisticated take on chilled vegetable soups, perfect for summer entertaining or a tranquil lunch on the patio.