18 Flavorful Vegan Yellow Squash Recipes for Summer

Summer’s bounty is here, and if you’re swimming in yellow squash, we’ve got the perfect fix! From quick weeknight dinners to sunny seasonal favorites, these 18 flavorful vegan recipes will turn this humble veggie into star-worthy meals. Whether you’re craving comfort food or something light and fresh, there’s a dish here to delight. Ready to get cooking? Let’s dive into these vibrant, plant-based creations!

Vegan Yellow Squash Casserole

This creamy, comforting casserole proves you don’t need dairy to make a dish feel indulgent—just tender squash, a rich cashew sauce, and a crispy breadcrumb topping.

Ingredients:

• 2 lbs yellow squash, sliced into ¼-inch rounds
• 1 cup raw cashews, soaked in hot water for 20 minutes
• 1 cup vegetable broth
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• ½ cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet over medium. Add onion and sauté for 3 minutes until translucent. Stir in garlic and cook for 1 minute.
3. Drain cashews and blend with vegetable broth, nutritional yeast, smoked paprika, salt, and black pepper until smooth.
4. Layer squash in the baking dish, pour cashew sauce overtop, and gently toss to coat. Sprinkle evenly with panko.
5. Bake for 35 minutes until squash is tender and topping is golden.

The magic here? The cashew sauce mimics the richness of cheese while letting the squash shine. Tip: For extra crunch, toast the panko in a dry skillet for 2 minutes before sprinkling.

Grilled Vegan Yellow Squash Skewers

These vibrant skewers are a summer grilling must—tender squash with a smoky char and just the right zing from a garlicky marinade.

Ingredients:

• 2 medium yellow squash, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Instructions:

1. Prep the marinade: In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 2 cloves minced garlic, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Marinate the squash: Add the squash rounds to the bowl and toss gently to coat. Let sit for 15 minutes (or up to 1 hour for deeper flavor).
3. Skewer: Thread the squash onto skewers, leaving a little space between each piece for even cooking.
4. Grill: Heat a grill or grill pan to medium-high (about 400°F). Cook the skewers for 3–4 minutes per side, until grill marks appear and the squash is tender but not mushy.

The smoky paprika and garlic meld into the squash beautifully, while the quick grill keeps it crisp-tender—no sad, soggy veggies here!

Tip: For extra flair, drizzle with a squeeze of fresh lemon right before serving.

Yellow Squash and Chickpea Curry

This cozy, veggie-packed curry is a weeknight hero—creamy coconut milk, tender squash, and hearty chickpeas simmered in warm spices for a dish that’s both comforting and vibrant.

Ingredients:

• 2 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 ½ tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp red pepper flakes (optional)
• 1 ½ cups diced yellow squash (about 2 medium)
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 (14-oz) can full-fat coconut milk
• 1 tsp salt
• ½ tsp sugar
• Juice of ½ lime
• Fresh cilantro, for garnish

Instructions:

1. Heat 2 tbsp coconut oil in a large skillet over medium. Add diced onion and cook for 4–5 minutes until softened. Stir in 3 cloves minced garlic, 1 tbsp ginger, 1 ½ tsp turmeric, 1 tsp cumin, 1 tsp coriander, and ½ tsp red pepper flakes; cook 1 minute until fragrant.
2. Add yellow squash and sauté for 3 minutes. Pour in coconut milk, then stir in chickpeas, 1 tsp salt, and ½ tsp sugar. Bring to a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally, until squash is tender and sauce thickens slightly.
3. Remove from heat and stir in lime juice. Garnish with cilantro.

The lime’s bright zing cuts through the rich coconut milk beautifully, while the squash stays just firm enough to add a satisfying bite. Serve with fluffy basmati rice to soak up every drop!

Tip: For extra depth, toast the whole spices (cumin, coriander) in a dry pan for 30 seconds before grinding.

Vegan Yellow Squash Fritters

These crispy, golden fritters are a summer staple—light, savory, and packed with fresh squash flavor. Perfect for a quick lunch or a crowd-pleasing appetizer!

Ingredients:

• 2 medium yellow squash, grated (about 2 cups)
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh parsley
• 1/2 cup chickpea flour
• 1 tbsp cornstarch
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

Instructions:

1. Place the grated squash in a clean kitchen towel and squeeze tightly to remove excess moisture.
2. In a large bowl, combine the squash, red onion, parsley, chickpea flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper. Mix until evenly combined.
3. Heat the olive oil in a large skillet over medium heat. Scoop 2-tbsp portions of the mixture into the pan, flattening slightly with a spatula. Cook for 3–4 minutes per side until deeply golden and crisp.
4. Transfer to a paper towel-lined plate to drain. Repeat with remaining batter, adding more oil if needed.

The chickpea flour adds a nutty depth while keeping these fritters perfectly crisp—no egg or dairy required! Serve with a dollop of vegan yogurt or zesty lemon tahini sauce.

Tip: For extra crunch, let the batter rest for 10 minutes before frying to allow the flour to hydrate fully.

Roasted Yellow Squash with Herbs

This simple yet flavorful side dish lets sweet yellow squash shine with a crispy, golden edge and a fragrant herb finish.

Ingredients:

• 4 medium yellow squash, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss yellow squash with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread in a single layer on the baking sheet. Roast for 20–25 minutes, flipping halfway, until tender and caramelized at the edges.
4. Sprinkle with 1 tbsp fresh parsley before serving.

The high heat roasting deepens the squash’s natural sweetness while keeping it tender-crisp—perfect alongside grilled meats or tossed into salads. Tip: For extra zest, finish with a squeeze of lemon or a sprinkle of grated Parmesan.

Yellow Squash and Quinoa Salad

This vibrant salad is a celebration of summer flavors, with tender squash, nutty quinoa, and a zesty lemon dressing that ties it all together.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 medium yellow squash, diced (about 2 cups)
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese

Instructions:

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. While quinoa cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add yellow squash and sauté for 4–5 minutes until just tender but still crisp. Remove from heat.
3. In a small bowl, whisk together remaining 3 tbsp olive oil, lemon juice, honey, salt, and black pepper.
4. In a large bowl, combine cooked quinoa, sautéed squash, parsley, and feta. Drizzle with dressing and toss gently to coat.

The contrast of warm quinoa, bright squash, and tangy feta makes this salad satisfying enough for a light meal yet elegant for potlucks. Tip: For extra crunch, sprinkle with toasted pine nuts just before serving.

Vegan Yellow Squash Soup

This velvety soup lets summer squash shine with a touch of coconut milk for richness and a hint of curry for warmth—perfect for those nights when you want something light but satisfying.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1.5 lbs yellow squash, chopped (about 4 medium)
• 3 cups vegetable broth
• 1 (13.5-oz) can full-fat coconut milk
• 1 tsp curry powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
2. Add chopped yellow squash, 3 cups vegetable broth, 1 tsp curry powder, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes until squash is tender.
3. Carefully blend the soup until smooth using an immersion blender (or transfer to a countertop blender in batches). Stir in coconut milk and 1 tbsp lemon juice. Warm over low heat for 2 minutes.

The coconut milk adds a luxurious creaminess without dairy, while the lemon brightens up the earthy squash—making it feel like a hug in a bowl.

Tip: Garnish with toasted pepitas or a drizzle of chili oil for extra crunch and heat!

Stuffed Vegan Yellow Squash Boats

These tender squash boats are packed with a savory quinoa and chickpea filling, making them a hearty yet light weeknight winner.

Ingredients:

• 4 medium yellow squash (halved lengthwise)
• 1 cup cooked quinoa
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup diced red onion
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F. Scoop out squash centers, leaving 1/4-inch-thick shells. Chop scooped flesh and set aside.
2. Heat 1 tbsp olive oil in a skillet over medium. Add red onion and chopped squash; cook 5 minutes until softened. Stir in chickpeas, quinoa, smoked paprika, garlic powder, and salt. Cook 2 more minutes, then remove from heat. Mix in parsley and lemon juice.
3. Brush squash shells with remaining 1 tbsp olive oil. Divide filling among shells, packing lightly. Arrange on a baking sheet.
4. Bake 20–25 minutes until squash is fork-tender and filling is lightly crisped on top.

The smoky paprika and bright lemon play off the squash’s natural sweetness, while the chickpeas add just the right bite. Tip: For extra crunch, sprinkle breadcrumbs over the filling before baking.

Yellow Squash and Zucchini Stir-Fry

This vibrant stir-fry is a quick, veggie-packed side that lets summer squash shine—ready in just 15 minutes!

Ingredients:

• 1 tbsp olive oil
• 1 tbsp butter
• 2 medium yellow squash, sliced into ¼-inch rounds
• 2 medium zucchini, sliced into ¼-inch rounds
• 2 cloves garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering.
2. Add yellow squash and zucchini. Cook, stirring occasionally, for 5–6 minutes until lightly browned but still crisp-tender.
3. Stir in 2 cloves minced garlic, ½ tsp salt, and ¼ tsp black pepper. Cook for 1 minute until fragrant.
4. Remove from heat and drizzle with 1 tbsp lemon juice. Toss with 1 tbsp chopped parsley.

The butter adds a subtle richness that balances the squash’s natural sweetness, while lemon keeps it bright—no soggy veggies here!

Tip: For extra crunch, sprinkle with toasted pine nuts right before serving.

Vegan Yellow Squash Lasagna

This hearty lasagna swaps noodles for tender yellow squash slices, making it a lighter yet satisfying plant-based twist on the classic.

Ingredients:

• 3 medium yellow squash, thinly sliced lengthwise (1/8-inch thick)
• 1 tbsp olive oil
• 1 (15-oz) can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (14-oz) block firm tofu, drained and crumbled
• 1/4 cup nutritional yeast
• 1 cup baby spinach, roughly chopped
• 1/2 cup vegan mozzarella shreds

Instructions:

1. Preheat oven to 375°F. Brush squash slices with 1 tbsp olive oil and roast on a parchment-lined tray for 15 minutes (flipping halfway) until pliable.
2. Meanwhile, mix crushed tomatoes, 1 tsp oregano, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper in a bowl. In another bowl, combine tofu, nutritional yeast, and 1/4 tsp salt.
3. Layer half the squash in an 8×8 baking dish. Top with spinach, half the tofu mixture, and half the tomato sauce. Repeat layers, finishing with sauce and vegan mozzarella.
4. Bake uncovered for 30 minutes until bubbly. Let rest 10 minutes before slicing.

The tofu ricotta soaks up the herby tomato sauce beautifully, while the squash keeps every bite fresh and light. Tip: Pat squash dry before roasting to prevent excess moisture.

Yellow Squash and Lentil Stew

This hearty stew is a cozy hug in a bowl, with tender lentils and sweet yellow squash simmered in a smoky, tomato-rich broth.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 2 medium yellow squash, halved and sliced 1/2-inch thick
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened. Stir in the garlic, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
2. Add the lentils, 4 cups vegetable broth, and diced tomatoes (with juices). Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
3. Stir in the yellow squash and cook uncovered for 10–12 minutes, until the lentils are tender and the squash is soft but not mushy.
4. Garnish with parsley and serve warm. The magic here? The squash melts slightly into the stew, thickening it naturally while keeping a delicate bite.

Tip: For extra richness, swirl in a spoonful of plain yogurt or tahini just before serving.

Vegan Yellow Squash Pancakes

These golden, savory pancakes are a brilliant way to use up summer squash—light, crispy-edged, and packed with fresh flavor.

Ingredients

• 2 cups grated yellow squash (about 2 medium)
• 1/2 tsp salt, plus extra for sprinkling
• 1/4 cup finely diced red onion
• 1/2 cup all-purpose flour
• 2 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided
• Vegan sour cream or cashew cream (for serving, optional)

Instructions

1. Prep the squash: Toss grated squash with 1/2 tsp salt and let sit in a colander for 10 minutes. Squeeze out excess moisture with a clean towel.
2. Mix batter: In a bowl, combine squash, red onion, flour, nutritional yeast, garlic powder, and black pepper. Stir until just combined (mixture will be thick).
3. Cook pancakes: Heat 1 tbsp olive oil in a nonstick skillet over medium. Drop 1/4-cup scoops of batter, flattening slightly. Cook 3–4 minutes per side until crisp and golden, adding remaining 1 tbsp oil for the second batch.
4. Serve: Sprinkle with a pinch of salt and dollop with vegan sour cream if desired.

The nutritional yeast adds a cheesy depth, while the quick salt-and-squeeze trick guarantees no soggy middles—just tender, savory perfection.

Tip: For extra crunch, swap half the flour for fine cornmeal.

Yellow Squash and Tomato Bake

This cozy, veggie-packed bake lets summer produce shine with minimal fuss—just layer, bake, and enjoy the melty, caramelized goodness.

Ingredients:

• 2 medium yellow squash, thinly sliced (about 3 cups)
• 2 large tomatoes, thinly sliced
• 1 small yellow onion, thinly sliced
• 1/2 cup shredded Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Grease a 9×9-inch baking dish with 1 tbsp olive oil.
2. Arrange half the yellow squash in the dish, followed by half the tomatoes and half the onion. Drizzle with 1/2 tbsp olive oil, then sprinkle with 1/2 tsp oregano, 1/4 tsp garlic powder, 1/4 tsp salt, and a pinch of black pepper.
3. Repeat layers with remaining squash, tomatoes, and onion, then top with another 1/2 tbsp olive oil and remaining seasonings.
4. Sprinkle Parmesan and mozzarella evenly over the top. Bake for 30–35 minutes until cheese is bubbly and veggies are tender at the edges.

The magic here? The squash and tomatoes soften just enough while keeping their shape, and the cheese forms a golden crust that’s impossible to resist.

Tip: For extra depth, swap half the mozzarella for sharp cheddar.

Vegan Yellow Squash Pasta Primavera

This bright, veggie-packed pasta is a celebration of summer produce, with tender yellow squash and a light garlicky sauce that clings perfectly to every noodle.

Ingredients:

• 8 oz fusilli or penne pasta
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 medium yellow squash, thinly sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable broth
• 1 tbsp lemon juice
• 1/4 cup chopped fresh basil

Instructions:

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
2. Heat 1 tbsp olive oil in a large skillet over medium. Add garlic and red pepper flakes; sauté 30 seconds until fragrant.
3. Add yellow squash and cherry tomatoes. Cook 5–6 minutes, stirring occasionally, until squash is tender but still slightly crisp.
4. Stir in remaining 1 tbsp olive oil, salt, black pepper, vegetable broth, and lemon juice. Simmer 1 minute.
5. Add drained pasta to the skillet with 1/4 cup reserved pasta water. Toss to coat, adding more water if needed. Fold in basil.

The magic here is in the balance: the squash keeps a gentle bite while the tomatoes burst into jammy pockets, making each forkful lively and fresh.

Tip: For extra richness, swirl in a spoonful of vegan pesto just before serving.

Yellow Squash and Black Bean Tacos

These veggie-packed tacos are a weeknight hero—bright, hearty, and ready in under 30 minutes!

Ingredients

• 2 medium yellow squash, diced (about 2 cups)
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 small corn tortillas, warmed
• 1/4 cup crumbled cotija cheese
• Fresh cilantro and lime wedges, for serving

Instructions

1. Heat olive oil in a large skillet over medium-high. Add yellow squash and cook, stirring occasionally, for 5 minutes until slightly softened.
2. Stir in black beans, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp salt. Cook for 3–4 more minutes until the squash is tender but still holds its shape.
3. Divide the mixture among warmed tortillas. Top with cotija cheese, cilantro, and a squeeze of lime.

The smoky spices and creamy cotija make these tacos feel indulgent, while the squash keeps them light and fresh—perfect for when you want a meatless meal that doesn’t skimp on flavor.

Tip: For extra crunch, toast the tortillas directly over a gas flame for 10 seconds per side.

Vegan Yellow Squash Gratin

This creamy, golden gratin lets summer squash shine with a crispy breadcrumb topping and a luscious dairy-free sauce—comfort food without the guilt.

Ingredients:

• 2 lbs yellow squash, thinly sliced (about 1/8-inch thick)
• 1 cup unsweetened almond milk
• 2 tbsp all-purpose flour
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×9-inch baking dish.
2. Arrange the yellow squash in overlapping layers in the dish.
3. In a small saucepan, whisk together almond milk, flour, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Cook over medium heat for 3–4 minutes, stirring constantly, until thickened.
4. Pour the sauce evenly over the squash. In a bowl, mix panko breadcrumbs and olive oil, then sprinkle over the top.
5. Bake for 30–35 minutes until bubbly and the topping is golden brown.

The magic here? The nutritional yeast adds a cheesy depth to the sauce, while the panko gives that irresistible crunch—no one will miss the dairy!

Tip: For extra flavor, toast the panko in a dry skillet for 2 minutes before mixing with oil.

Yellow Squash and Spinach Curry

This vibrant, veggie-packed curry is a weeknight hero—creamy coconut milk balances the earthy spinach and sweet squash for a dish that’s as comforting as it is colorful.

Ingredients:

• 2 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup vegetable broth
• 2 medium yellow squash, sliced into half-moons
• 3 cups fresh spinach
• 1 tbsp lime juice
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Heat 2 tbsp coconut oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in 3 cloves minced garlic and 1 tbsp grated ginger; cook for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to coat the onions. Pour in 1 can coconut milk and 1/2 cup vegetable broth, scraping up any browned bits.
3. Add the yellow squash and simmer for 8–10 minutes, stirring occasionally, until tender but not mushy. Fold in 3 cups spinach and cook just until wilted, about 2 minutes. Remove from heat and stir in 1 tbsp lime juice.
4. Garnish with cilantro and serve warm over rice or with naan.

The magic here? The squash holds its shape beautifully against the silky sauce, making every bite satisfying. Tip: For extra depth, toast the curry powder in the oil for 30 seconds before adding the onions.

Vegan Yellow Squash Muffins

These Vegan Yellow Squash Muffins are a sneaky way to use up summer squash—they’re tender, lightly sweet, and perfect for breakfast or snacking.

• 1 ½ cups grated yellow squash (about 1 medium squash)
• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• ⅓ cup unsweetened applesauce
• ¼ cup melted coconut oil
• 1 tsp vanilla extract

1. Preheat oven to 375°F. Line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, 1 tsp baking powder, ½ tsp baking soda, ½ tsp ground cinnamon, and ¼ tsp salt.
3. Add the grated yellow squash, ⅓ cup applesauce, ¼ cup melted coconut oil, and 1 tsp vanilla extract. Stir until just combined (don’t overmix).
4. Divide batter evenly into the muffin tin, filling each cup about ¾ full.
5. Bake for 20–22 minutes, until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a rack.

The squash keeps these muffins incredibly moist, while the cinnamon adds a cozy warmth—no one will guess they’re vegan! Tip: For extra texture, fold in ½ cup chopped walnuts or pecans before baking.

Conclusion

With 18 vibrant vegan yellow squash recipes, summer cooking just got a whole lot tastier! Whether you’re craving something light, hearty, or packed with flavor, this roundup has you covered. Don’t forget to try a few, share your favorites in the comments, and pin this article for later—happy cooking!