18 Flavorful Italian Squash Recipes for Every Occasion

Craving the cozy, comforting flavors of Italian cuisine? Whether you’re whipping up a quick weeknight dinner or celebrating the season’s bounty, Italian squash dishes are your secret weapon. From creamy risottos to zesty pasta tosses, these 18 vibrant recipes prove that squash is anything but boring. Get ready to fall in love with every bite—let’s dive into these irresistible dishes!

Classic Italian Stuffed Squash

These tender squash halves are packed with a savory Italian-inspired filling, making them a hearty yet wholesome weeknight dinner.

Ingredients:

• 2 medium acorn squash, halved and seeded
• 1 tbsp olive oil
• 1/2 lb Italian sausage, casings removed
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Brush squash halves with 1 tbsp olive oil, then place cut-side down on a baking sheet. Roast for 25 minutes until just tender.
2. Meanwhile, brown Italian sausage in a skillet over medium heat, breaking it into crumbles. Add diced yellow onion and cook for 3 minutes until softened. Stir in 2 cloves minced garlic, 1/2 tsp oregano, 1/2 tsp thyme, and 1/4 tsp red pepper flakes; cook 1 minute.
3. Remove squash from oven, flip cut-side up, and sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Fill each half with sausage mixture, then top with 1/2 cup marinara sauce, 1/2 cup mozzarella, and 1/4 cup Parmesan.
4. Bake for 15 minutes at 400°F until cheese is bubbly and golden.

The contrast of sweet squash, spicy sausage, and gooey cheese makes every bite irresistible. Serve with crusty bread to scoop up the extra sauce!

Tip: Swap acorn squash for delicata if you prefer edible skins—no peeling needed!

Zucchini Fritters with Parmesan

These golden, cheesy fritters are the perfect way to use up summer zucchini—crispy on the outside, tender inside, and packed with savory Parmesan flavor.

Ingredients:

• 2 medium zucchinis, grated (about 2 cups)
• 1 tsp salt
• 1 large egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 2 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

Instructions:

1. Toss grated zucchini with 1 tsp salt in a colander; let sit 10 minutes. Squeeze out excess moisture with a clean towel.
2. In a bowl, combine zucchini, 1 egg, 1/2 cup Parmesan, 1/4 cup flour, 2 tbsp parsley, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Mix until just combined.
3. Heat 2 tbsp olive oil in a skillet over medium heat. Drop 2-tbsp portions of batter into the pan, flattening slightly. Cook 3–4 minutes per side until deeply golden and crisp.

The magic here? Salting the zucchini first ensures no soggy fritters—just crunchy edges and a fluffy center with pops of salty Parmesan.

Tip: Serve with a dollop of cool Greek yogurt or lemony sour cream to balance the richness.

Roasted Italian Squash Medley

This Roasted Italian Squash Medley is a vibrant, fuss-free side dish that lets summer produce shine with minimal effort.

• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 medium yellow squash, sliced into 1/2-inch rounds
• 1 small eggplant, cubed (1-inch pieces)
• 1 pint cherry tomatoes, halved
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. In a large bowl, toss zucchini, yellow squash, eggplant, and cherry tomatoes with 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread vegetables in a single layer on the prepared sheet. Roast for 25–30 minutes, stirring once halfway, until tender and caramelized at the edges.
4. Sprinkle with 1/4 cup Parmesan (if using) right after removing from the oven.

The balsamic vinegar adds a subtle tang that balances the natural sweetness of the roasted veggies—no one will guess how simple it is!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Creamy Squash Risotto

This velvety risotto gets its rich flavor from roasted squash and a touch of sage, making it the ultimate comfort dish for chilly evenings.

Ingredients:

• 1 small butternut squash (about 2 cups cubed)
• 4 cups low-sodium vegetable broth
• 2 tbsp olive oil, divided
• 1 small yellow onion, finely diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 2 tbsp chopped fresh sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions:

1. Preheat oven to 400°F. Toss squash with 1 tbsp olive oil and roast for 25 minutes until tender. Mash half and dice the rest.
2. Warm broth in a saucepan over low heat. In a deep skillet, heat remaining 1 tbsp olive oil over medium. Cook onion for 3 minutes until translucent.
3. Add Arborio rice, stirring 1 minute to toast. Pour in white wine, scraping the pan, and cook until absorbed.
4. Ladle in 1/2 cup warm broth at a time, stirring frequently until absorbed before adding more (about 20 minutes total).
5. Stir in mashed and diced squash, sage, 1/2 tsp salt, and 1/4 tsp black pepper. Remove from heat; fold in Parmesan and butter until creamy.

The double dose of squash—roasted and mashed—gives this risotto a luxuriously thick texture and natural sweetness.

Tip: For extra depth, swap 1 cup broth with mushroom stock.

Grilled Italian Squash Skewers

These vibrant skewers are a summer grilling dream—tender zucchini and yellow squash soak up garlicky herb flavors while getting those perfect smoky grill marks.

Ingredients:

• 2 medium zucchini, sliced into ½-inch rounds
• 2 medium yellow squash, sliced into ½-inch rounds
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)
• 1 tbsp grated Parmesan cheese (optional)

Instructions:

1. Preheat grill to medium-high (about 400°F). Soak wooden skewers in water for 15 minutes to prevent burning.
2. In a large bowl, whisk together 3 tbsp olive oil, 2 cloves minced garlic, 1 tsp oregano, ½ tsp salt, and ¼ tsp black pepper. Add zucchini and yellow squash, tossing gently to coat.
3. Thread squash rounds onto skewers, alternating colors. Grill for 3–4 minutes per side, until tender with charred edges.
4. Transfer to a platter, sprinkle with 1 tbsp parsley and 1 tbsp Parmesan (if using). Serve immediately.

The oregano-garlic oil caramelizes into the squash’s edges, creating a crispy contrast to the creamy centers. Tip: For extra flair, drizzle with balsamic glaze right before serving.

Spaghetti Squash with Marinara Sauce

This spaghetti squash recipe is a veggie-packed twist on classic pasta night—naturally sweet, tender strands soak up rich marinara for a lighter but just-as-satisfying meal.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions:

1. Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out seeds. Drizzle cut sides with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Place cut-side down on a baking sheet.
2. Roast for 35–40 minutes until flesh shreds easily with a fork. Let cool slightly, then use a fork to scrape strands into a bowl.
3. Meanwhile, heat remaining 1 tbsp olive oil in a saucepan over medium heat. Add marinara sauce, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Simmer for 5 minutes.
4. Toss squash strands with warmed marinara sauce. Top with Parmesan and basil.

The magic here? Roasting caramelizes the squash’s sweetness, balancing the tangy marinara for a surprisingly pasta-like bite.

Tip: For extra flavor, toast squash seeds with a pinch of salt and use as a crunchy garnish!

Butternut Squash Ravioli

These pillowy ravioli are stuffed with sweet, spiced squash and draped in a nutty brown butter sauce—a cozy dish that feels fancy without the fuss.

Ingredients:

• 1 small butternut squash (about 2 cups roasted and mashed)
• 1 tbsp olive oil
• 1/4 tsp ground cinnamon
• 1/8 tsp nutmeg
• 1/2 tsp salt, divided
• 30 wonton wrappers (or fresh pasta sheets)
• 1 egg, beaten
• 4 tbsp unsalted butter
• 8 fresh sage leaves
• 1/4 cup grated Parmesan, plus extra for serving

Instructions:

1. Roast the squash: Preheat oven to 400°F. Halve the squash, scoop out seeds, and rub with olive oil. Place cut-side down on a baking sheet and roast for 40 minutes until tender. Let cool, then scoop flesh into a bowl. Mash with cinnamon, nutmeg, and 1/4 tsp salt.
2. Fill the ravioli: Lay out wonton wrappers. Brush edges with beaten egg, then place 1 tsp squash filling in the center of each. Top with another wrapper, pressing edges to seal. Repeat.
3. Cook the ravioli: Boil a large pot of salted water. Gently drop ravioli in batches and cook for 2-3 minutes until they float. Remove with a slotted spoon.
4. Make the sauce: In a skillet, melt butter over medium heat. Add sage and cook 2-3 minutes until butter turns golden-brown and smells nutty. Stir in remaining 1/4 tsp salt.
5. Serve: Drizzle ravioli with sage butter, sprinkle with Parmesan, and toss gently.

The crispy sage and brown butter add a toasty depth that balances the squash’s natural sweetness—no cream needed for richness!

Tip: Freeze uncooked ravioli on a parchment-lined tray, then transfer to a bag for up to 1 month. Cook straight from frozen, adding 1 extra minute to boiling time.

Italian Squash and Tomato Bake

This cozy, veggie-packed bake is like summer in a dish—layers of tender squash and juicy tomatoes meld with herbs and cheese for a simple yet satisfying side.

Ingredients:

• 2 medium zucchini (about 1 lb), sliced into 1/4-inch rounds
• 2 medium yellow squash (about 1 lb), sliced into 1/4-inch rounds
• 3 large Roma tomatoes, sliced into 1/4-inch rounds
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with 1 tbsp olive oil.
2. Arrange zucchini, yellow squash, and tomato slices in overlapping layers in the dish. Drizzle with remaining 1 tbsp olive oil and sprinkle minced garlic evenly over the top.
3. In a small bowl, mix Parmesan, mozzarella, oregano, salt, and pepper. Sprinkle cheese mixture evenly over the vegetables.
4. Bake uncovered for 30–35 minutes, until cheese is bubbly and squash is tender when pierced with a fork.
5. Let cool for 5 minutes, then garnish with fresh basil before serving.

The magic here? The tomatoes release just enough juice to keep the squash tender without turning mushy, while the cheese forms a golden crust. Tip: For extra crunch, broil for the last 2–3 minutes—just watch closely!

Zucchini and Ricotta Tart

This savory tart is a summer stunner—creamy ricotta, tender zucchini, and a flaky crust come together for a dish that’s as pretty as it is delicious.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 cup whole-milk ricotta
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 tbsp olive oil
• 2 medium zucchinis, thinly sliced into rounds
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet and prick all over with a fork.
2. In a bowl, mix the ricotta, Parmesan, 1/2 of the beaten egg (reserve the rest), garlic powder, salt, and black pepper. Spread evenly over the pastry, leaving a 1-inch border.
3. Toss zucchini with olive oil and arrange in overlapping circles on top of the ricotta mixture. Brush the edges of the pastry with the remaining egg.
4. Bake for 25–30 minutes until the crust is golden and the zucchini is tender. Sprinkle with fresh thyme.

The contrast of the crisp pastry and creamy ricotta makes every bite irresistible—serve it warm or at room temperature for maximum flavor.

Tip: For extra color, use a mix of green and yellow zucchini!

Squash and Sausage Stuffed Shells

These stuffed shells are the ultimate comfort food—packed with sweet roasted squash, savory sausage, and gooey cheese, they’re a crowd-pleaser every time.

Ingredients:

• 20 jumbo pasta shells
• 1 lb Italian sausage, casings removed
• 2 cups butternut squash, peeled and diced into ½-inch cubes
• 1 tbsp olive oil
• 1 tsp salt, divided
• ½ tsp black pepper
• 1 tsp dried sage
• 1½ cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 400°F. Toss butternut squash with olive oil, ½ tsp salt, black pepper, and sage. Roast on a baking sheet for 20 minutes until tender.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a skillet over medium heat, brown sausage, breaking it into crumbles. Drain excess fat.
4. In a bowl, mix ricotta, mozzarella, Parmesan, roasted squash, sausage, and remaining ½ tsp salt.
5. Spread marinara sauce in a 9×13-inch baking dish. Stuff each shell with the filling and arrange in the dish. Cover with foil.
6. Bake at 375°F for 25 minutes. Remove foil and bake 5 more minutes until bubbly.

The roasted squash adds a subtle sweetness that balances the richness of the sausage and cheese—no one will guess it’s secretly packed with veggies!

Tip: For a shortcut, use pre-diced butternut squash from the produce section.

Parmesan Crusted Squash Slices

These crispy, cheesy squash slices are a game-changer—easy enough for weeknights but fancy enough to impress guests.

Ingredients:

• 1 medium yellow squash, sliced into 1/4-inch rounds
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/2 cup Parmesan, 1/4 cup panko, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Brush both sides of squash slices with 2 tbsp olive oil, then press each into the Parmesan mixture to coat evenly.
4. Arrange slices in a single layer on the baking sheet. Bake for 20–22 minutes, flipping halfway, until golden and crispy.

The magic here? The Parmesan-panko crust shatters like a cracker but stays tender underneath—no soggy squash in sight!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Italian Squash and Bean Soup

This rustic soup is a hug in a bowl—creamy cannellini beans and tender squash simmered in a garlicky tomato broth for a cozy, satisfying meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 (14.5 oz) can diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 medium zucchini, halved and sliced
• 1 medium yellow squash, halved and sliced
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in 3 minced garlic cloves, 1 tsp oregano, and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Pour in the diced tomatoes and 4 cups broth, scraping up any browned bits. Add the zucchini, yellow squash, and cannellini beans. Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the squash is tender. Stir in 1/4 cup basil just before serving.

The magic here? The broth thickens slightly from the beans, creating a velvety texture that clings to every spoonful.

Tip: For extra richness, drizzle with a little extra olive oil and grate Parmesan on top.

Zucchini Lasagna Rolls

These zucchini lasagna rolls are a lighter, veggie-packed twist on the classic—perfect for a cozy dinner that still feels indulgent.

Ingredients:

• 3 medium zucchinis, sliced lengthwise into 1/4-inch strips (about 12 strips total)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Brush zucchini strips with 1 tbsp olive oil and grill or roast for 2–3 minutes per side until slightly softened. Set aside.
2. In a bowl, mix ricotta, Parmesan, egg, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Spread 1/2 cup marinara sauce in the bottom of a 9×13-inch baking dish. Spoon 2 tbsp of the ricotta mixture onto each zucchini strip, roll up, and place seam-side down in the dish.
4. Top rolls with remaining 1 cup marinara sauce and 1 cup mozzarella. Bake for 20–25 minutes until bubbly and golden.

The zucchini keeps these rolls tender but sturdy, while the herby ricotta filling adds just the right creamy richness. A total crowd-pleaser without the heaviness of pasta!

Tip: Pat zucchini strips dry before oiling to prevent excess moisture in the dish.

Herbed Squash and Goat Cheese Galette

This Herbed Squash and Goat Cheese Galette is a rustic showstopper—flaky crust, creamy cheese, and caramelized squash come together in every bite.

• 1 store-bought pie crust (or homemade, rolled to 12-inch round)
• 1 small butternut squash (about 1 lb), peeled and thinly sliced
• 4 oz goat cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp honey
• 1 egg, beaten (for egg wash)

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the squash with 1 tbsp olive oil, thyme, rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on the baking sheet and roast for 15 minutes until slightly tender.
3. Roll out the pie crust on a floured surface. Transfer to the parchment-lined sheet. Spread goat cheese over the center, leaving a 2-inch border. Arrange roasted squash on top, drizzle with 1 tbsp honey, and fold edges over the filling, pleating as you go.
4. Brush crust with beaten egg and bake for 25–30 minutes until golden and bubbly.

The magic here? The honey caramelizes the squash while the herbed crust adds earthy depth—no soggy bottoms, just crisp layers.

Tip: For extra crunch, sprinkle the crust with flaky salt before baking.

Roasted Squash with Balsamic Glaze

Sweet, caramelized squash gets a tangy upgrade with a glossy balsamic drizzle—this side dish is as pretty as it is flavorful.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and cubed into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1 tbsp chopped fresh rosemary

Instructions:

1. Preheat oven to 400°F. Toss squash with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a rimmed baking sheet. Spread in a single layer.
2. Roast for 25–30 minutes, flipping halfway, until edges are caramelized and tender when pierced with a fork.
3. Meanwhile, simmer 1/4 cup balsamic vinegar and 1 tbsp honey in a small saucepan over medium-low heat for 5–7 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.
4. Transfer roasted squash to a serving platter, drizzle with balsamic glaze, and sprinkle with 1 tbsp rosemary.

The glaze’s sticky-sweet acidity balances the squash’s natural richness, while rosemary adds a woodsy freshness—no one will guess it’s just 5 ingredients!

Tip: For extra depth, add a pinch of red pepper flakes to the glaze as it simmers.

Squash and Spinach Cannelloni

This cozy, veggie-packed cannelloni feels indulgent but comes together with simple ingredients—perfect for a comforting weeknight dinner.

Ingredients:

• 8 cannelloni tubes (about 3.5 oz)
• 1 cup mashed roasted butternut squash
• 2 cups fresh spinach, finely chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with 1 tbsp olive oil.
2. In a bowl, mix mashed squash, spinach, ricotta, 1/4 cup Parmesan, 1 egg, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Carefully stuff each cannelloni tube with the filling using a spoon or piping bag.
4. Spread 1 cup marinara sauce in the prepared dish. Arrange stuffed cannelloni in a single layer, then top with remaining 1 cup marinara and 1/4 cup Parmesan.
5. Bake uncovered for 25–30 minutes until bubbly and pasta is tender.

The creamy squash filling pairs beautifully with the bright marinara, while the spinach adds just the right earthy note. Tip: For extra browning, broil for 1–2 minutes at the end—just watch closely!

Italian Squash and Mushroom Risotto

This creamy risotto is packed with earthy mushrooms and sweet squash, making it a comforting yet vibrant dish that’s perfect for weeknights or entertaining.

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 1/2 cups diced butternut squash (1/2-inch cubes)
• 8 oz cremini mushrooms, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp chopped fresh sage

Instructions:

1. Heat vegetable broth in a saucepan over low heat; keep warm.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook for 3 minutes until softened. Stir in Arborio rice and toast for 1 minute.
3. Pour in white wine and simmer until mostly absorbed, about 2 minutes. Add squash, mushrooms, salt, and pepper; stir to combine.
4. Add warm broth 1/2 cup at a time, stirring frequently and letting each addition absorb before adding more (about 20 minutes total). Rice should be tender but slightly al dente.
5. Remove from heat. Stir in Parmesan, butter, and sage until creamy. Season with extra salt if needed.

The key to this risotto’s rich texture? Slowly coaxing out the starch from the rice while letting the squash soften into sweet, velvety bites.

Tip: For extra depth, swap half the broth for mushroom stock.

Grilled Zucchini with Pesto Drizzle

This simple yet vibrant dish turns humble zucchini into a showstopper with a bright, herby pesto finish—perfect for summer cookouts or weeknight sides.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into 1/4-inch planks
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup prepared basil pesto
• 1 tbsp lemon juice
• 1 tbsp toasted pine nuts (optional, for crunch)

Instructions:

1. Preheat grill to medium-high (about 400°F). Brush zucchini planks evenly with 2 tbsp olive oil, then sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Grill zucchini for 3–4 minutes per side, until tender with deep char marks. Transfer to a platter.
3. In a small bowl, whisk 1/4 cup pesto with 1 tbsp lemon juice until smooth. Drizzle over grilled zucchini and sprinkle with 1 tbsp pine nuts (if using).

The smoky zucchini balances the pesto’s freshness beautifully, while the pine nuts add a buttery crunch. Tip: For extra flavor, let the zucchini sit at room temperature for 10 minutes after grilling—the pesto soaks in even more!

Conclusion

With 18 delicious Italian squash recipes, there’s something here for every occasion—whether you’re craving comfort food or a light, fresh dish. We hope these recipes inspire you to get cooking! Don’t forget to try your favorites, leave a comment below, and share this roundup with fellow food lovers on Pinterest. Happy cooking!