18 Flavorful Cousa Squash Recipes Deliciously Simple

How about adding a splash of color and a heap of flavor to your dinner table with cousa squash? This versatile veggie is the star of our roundup, offering 18 deliciously simple recipes that promise to turn your meals into seasonal favorites. Whether you’re craving comfort food or a quick dinner solution, these ideas will inspire you to keep cooking and exploring. Let’s dive into the flavors!

Roasted Cousa Squash with Garlic and Herbs

Unbelievably simple yet packed with flavor, this roasted cousa squash dish is your next go-to side. You’ll love how the garlic and herbs bring out its natural sweetness.

Ingredients

• 2 medium cousa squashes, halved lengthwise and seeded
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Brush the cut sides of the cousa squashes with 2 tbsp of the olive oil, ensuring they’re well coated to prevent drying out during roasting.
3. In a small bowl, combine the minced garlic, thyme, rosemary, salt, and pepper with the remaining 1 tbsp of olive oil to create a herb mixture.
4. Evenly spread the herb mixture over the cut sides of the squashes, pressing gently to adhere.
5. Place the squashes cut-side up on the prepared baking sheet and roast in the preheated oven for 25-30 minutes, or until the edges are golden and the flesh is fork-tender.
6. Let the squashes cool for 5 minutes before serving to allow the flavors to meld beautifully.

Kick back and enjoy the tender, caramelized edges against the creamy interior. For an extra touch, drizzle with a balsamic reduction or sprinkle with crumbled feta before serving.

Stuffed Cousa Squash with Quinoa and Feta

Deliciously tender cousa squash stuffed with a hearty mix of quinoa and feta makes for a perfect summer dish. You’ll love how the flavors meld together, creating a meal that’s both nutritious and satisfying.

Ingredients

• 4 medium cousa squash, halved lengthwise and seeds removed
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1/2 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Lightly brush the cousa squash halves with 1 tbsp of olive oil and place them on a baking sheet, cut side up. Roast for 20 minutes until slightly tender.
2. While the squash roasts, heat the remaining 1 tbsp of olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Add the rinsed quinoa to the saucepan, followed by the vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
5. Remove the quinoa from the heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and mix in the crumbled feta, chopped parsley, sea salt, and black pepper.
6. Spoon the quinoa mixture into the roasted cousa squash halves. Return to the oven and bake for another 10 minutes, or until the squash is fully tender and the filling is heated through. Tip: For a golden top, broil for the last 2 minutes.
7. Let the stuffed squash cool for a few minutes before serving. Tip: Garnish with additional parsley or feta for extra flavor and presentation.

The stuffed cousa squash emerges from the oven with a delightful contrast of textures—creamy quinoa against the tender squash. Serve it alongside a crisp green salad for a light yet fulfilling meal.

Cousa Squash and Chickpea Curry

Let’s dive into a dish that’s as comforting as it is vibrant, perfect for those evenings when you crave something hearty yet healthy. This Cousa Squash and Chickpea Curry brings together tender squash and creamy chickpeas in a fragrant, spiced sauce that’s sure to warm you up from the inside out.

Ingredients

• 1 tablespoon clarified butter
• 1 medium Cousa squash, diced into 1-inch pieces
• 1 cup cooked chickpeas, drained and rinsed
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 cup coconut milk, full-fat
• 1/2 cup vegetable stock
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the clarified butter in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion to the skillet, sautéing until translucent, approximately 3 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Mix in the ground turmeric, cumin, coriander, and cayenne pepper, toasting the spices for 30 seconds to release their aromas.
5. Add the diced Cousa squash to the skillet, stirring to coat evenly with the spice mixture.
6. Pour in the coconut milk and vegetable stock, bringing the mixture to a gentle simmer.
7. Cover the skillet and reduce the heat to low, allowing the squash to cook until tender, about 15 minutes.
8. Once the squash is tender, add the chickpeas, stirring gently to combine without breaking the squash.
9. Simmer uncovered for an additional 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
10. Season with salt to taste, then remove from heat.
11. Garnish with freshly chopped cilantro before serving.

Serve this curry over a bed of fluffy basmati rice or with warm naan bread to soak up the delicious sauce. The squash should be fork-tender, and the chickpeas add a satisfying bite, making every spoonful a delightful mix of textures and flavors.

Grilled Cousa Squash with Lemon and Thyme

Kick off your summer grilling with this light and flavorful side that’s as easy to make as it is delicious. You’ll love the smoky char on the cousa squash, brightened up with a zesty lemon and thyme finish.

Ingredients

• 2 medium cousa squash, halved lengthwise and seeded
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp finely grated lemon zest
• 2 tbsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Brush the cut sides of the cousa squash halves with extra-virgin olive oil, ensuring even coverage.
3. Place the squash halves cut-side down on the grill. Grill for 5 minutes, or until you see distinct grill marks.
4. Flip the squash halves. Sprinkle with fresh thyme leaves, finely grated lemon zest, kosher salt, and freshly ground black pepper.
5. Continue grilling for another 5 minutes, or until the squash is tender but still holds its shape.
6. Remove from the grill. Drizzle with fresh lemon juice just before serving.

Carefully grilled to perfection, the cousa squash boasts a tender interior with a slightly crisp edge, infused with the aromatic blend of lemon and thyme. Serve it alongside grilled meats or as part of a vibrant vegetable platter for your next outdoor gathering.

Cousa Squash Soup with Coconut Milk

Ever find yourself staring at a pile of cousa squash, wondering what magic you can whip up? This creamy, dreamy soup blends the subtle sweetness of cousa squash with the rich, velvety texture of coconut milk for a dish that’s both comforting and exotic.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 4 cups cousa squash, peeled and cubed
• 2 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic, cumin, coriander, and cayenne pepper, cooking until fragrant, about 30 seconds.
4. Add the cubed cousa squash to the pot, stirring to coat with the spices.
5. Pour in the vegetable broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer until the squash is tender, about 15 minutes.
6. Remove the pot from heat and carefully blend the soup until smooth using an immersion blender. Alternatively, transfer to a blender in batches.
7. Return the soup to the pot over low heat. Stir in the coconut milk, sea salt, and black pepper, heating through for about 5 minutes.
8. Garnish with fresh cilantro before serving.

Perfectly silky with a hint of spice, this soup is a bowl of comfort. Try topping it with toasted pumpkin seeds for an added crunch or a drizzle of chili oil for extra heat.

Sauteed Cousa Squash with Onions and Peppers

Kickstart your summer meals with this vibrant and easy-to-make dish that brings the garden to your plate. You’ll love the sweet, tender cousa squash paired with the sharpness of onions and the slight heat from peppers—it’s a simple yet flavorful combination that works any night of the week.

Ingredients

• 2 cups cousa squash, thinly sliced into half-moons
• 1 large yellow onion, julienned
• 1 red bell pepper, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp unsalted butter
• 1 tsp fresh thyme leaves

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil, allowing it to shimmer but not smoke, about 1 minute.
2. Add the julienned onion to the skillet, sautéing until translucent and slightly caramelized, about 5 minutes, stirring occasionally to prevent burning.
3. Introduce the sliced red bell pepper to the skillet, cooking for an additional 3 minutes until just softened.
4. Incorporate the cousa squash, spreading it evenly in the skillet to ensure each piece touches the heat, and cook for 4 minutes without stirring to allow for slight browning.
5. Season with kosher salt and freshly ground black pepper, then add the unsalted butter and fresh thyme leaves, tossing gently to combine and melt the butter evenly.
6. Reduce the heat to medium and continue to cook for another 2 minutes, or until the squash is tender but still holds its shape.

Nowhere does simplicity shine brighter than in this dish, where the crisp-tender texture of the squash meets the sweetness of onions and the vibrant kick of peppers. Serve it alongside grilled chicken or fold it into warm tortillas for a quick veggie wrap.

Cousa Squash and Tomato Gratin

Zesty and vibrant, this dish brings summer to your table with layers of tender cousa squash and juicy tomatoes, all baked to perfection under a golden, cheesy crust. You’ll love how the flavors meld together, creating a comforting yet light meal that’s perfect for any occasion.

Ingredients

• 2 medium cousa squash, thinly sliced
• 3 large ripe tomatoes, thinly sliced
• 1 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp clarified butter
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. Arrange a layer of cousa squash slices at the bottom of the dish, slightly overlapping them.
3. Top the squash with a layer of tomato slices, then sprinkle with a pinch of sea salt, black pepper, and fresh thyme leaves.
4. Repeat the layering process until all the squash and tomatoes are used, finishing with a layer of squash.
5. Pour the heavy cream evenly over the layered vegetables, ensuring it seeps between the layers.
6. Combine the Gruyère and Parmesan cheeses in a small bowl, then sprinkle the mixture over the top layer.
7. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork.
8. Let the gratin rest for 5 minutes before serving to allow the layers to set.

Just out of the oven, this gratin boasts a creamy interior with a crisp, cheesy top. Serve it alongside a crisp green salad or as a hearty side to grilled meats for a meal that’s sure to impress.

Baked Cousa Squash with Parmesan and Breadcrumbs

Fancy a dish that’s both comforting and a bit fancy? This baked cousa squash with Parmesan and breadcrumbs is your go-to. It’s simple, flavorful, and perfect for any night of the week.

Ingredients

• 2 medium cousa squashes, halved lengthwise and seeded
• 1/4 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Brush the cut sides of the cousa squash halves with olive oil, ensuring they’re well coated. This helps them caramelize beautifully in the oven.
3. In a small bowl, mix together the Parmesan, panko breadcrumbs, minced garlic, thyme, salt, and pepper. This combo adds a crispy, flavorful topping.
4. Sprinkle the breadcrumb mixture evenly over the squash halves, pressing lightly to adhere. A generous topping ensures every bite is packed with flavor.
5. Bake in the preheated oven for 25-30 minutes, or until the squash is tender when pierced with a fork and the topping is golden brown. Keep an eye on it to prevent burning.
6. Let the squash cool for a few minutes before serving. This rest period allows the flavors to meld together perfectly.

Kindly note, the squash turns wonderfully tender, while the Parmesan and breadcrumbs create a crispy, savory crust. Try serving it alongside a crisp green salad for a light, satisfying meal.

Cousa Squash and Black Bean Tacos

Kickstart your taco night with these vibrant Cousa Squash and Black Bean Tacos, a delightful twist on the classic that’s both nutritious and bursting with flavor. You’ll love how the tender squash and hearty beans come together in a symphony of textures and tastes.

Ingredients

• 1 cup Cousa squash, diced into 1/2-inch cubes
• 1 cup black beans, cooked and drained
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 8 small corn tortillas, warmed
• 1/4 cup crumbled queso fresco
• 2 tbsp fresh cilantro, finely chopped
• 1 lime, cut into wedges

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced Cousa squash to the skillet, sautéing for 5 minutes until slightly softened. Tip: Ensure the squash is evenly diced for uniform cooking.
3. Stir in the black beans, ground cumin, smoked paprika, and sea salt, cooking for an additional 3 minutes until the spices are fragrant and the squash is tender. Tip: Toasting the spices with the squash and beans enhances their flavors.
4. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable. Tip: Keep the tortillas wrapped in a clean towel to stay warm until serving.
5. Divide the squash and black bean mixture evenly among the tortillas.
6. Garnish each taco with crumbled queso fresco, fresh cilantro, and a squeeze of lime juice.

Relish the contrast of the creamy queso fresco against the smoky, spiced squash and beans. These tacos shine when served with a side of tangy avocado crema or a crisp, citrusy slaw for an extra layer of flavor and texture.

Cousa Squash Stir-Fry with Ginger and Soy

You’ve probably got a bunch of summer squash sitting in your fridge right now, just waiting to be turned into something delicious. Let’s make a quick, flavorful stir-fry that’ll have you coming back for seconds.

Ingredients

• 2 cups cousa squash, thinly sliced into half-moons
• 1 tbsp ginger, freshly grated
• 2 tbsp soy sauce
• 1 tbsp clarified butter
• 1/2 cup scallions, sliced on a bias
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes

Instructions

1. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add clarified butter to the skillet, swirling to coat the bottom evenly.
3. Introduce the thinly sliced cousa squash to the skillet, arranging in a single layer to ensure even cooking. Cook for 3 minutes without stirring to allow for slight caramelization.
4. Sprinkle freshly grated ginger over the squash, followed by red pepper flakes for a subtle heat. Stir gently to combine.
5. Pour soy sauce around the edges of the skillet, allowing it to bubble and reduce slightly before stirring into the squash. Tip: This technique enhances the depth of flavor.
6. Add sliced scallions and drizzle with sesame oil, tossing to incorporate all ingredients. Cook for an additional 2 minutes until scallions are just wilted.
7. Remove from heat immediately to preserve the vibrant color and crisp-tender texture of the vegetables. Tip: Overcooking can lead to mushy squash.

This stir-fry boasts a perfect balance of savory soy and spicy ginger, with the cousa squash offering a slight sweetness. Try serving it over a bed of steamed jasmine rice or alongside grilled chicken for a complete meal.

Cousa Squash and Spinach Lasagna

Unbelievable how a simple twist on classic lasagna can bring so much freshness to your table. This Cousa Squash and Spinach Lasagna layers tender squash, vibrant spinach, and rich cheeses for a dish that’s as satisfying to make as it is to eat.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups Cousa squash, thinly sliced
• 3 cups fresh spinach, roughly chopped
• 15 oz ricotta cheese, whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, freshly grated
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1/2 tsp nutmeg, freshly grated
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 2 cups marinara sauce, homemade or store-bought

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with clarified butter.
2. In a medium bowl, combine ricotta cheese, beaten egg, half of the Parmesan, nutmeg, salt, and pepper. Mix until smooth.
3. Spread 1/2 cup of marinara sauce at the bottom of the prepared baking dish. Layer 3 lasagna noodles over the sauce.
4. Spread half of the ricotta mixture over the noodles, then layer half of the Cousa squash and spinach. Sprinkle with 1/3 of the mozzarella.
5. Repeat the layers: sauce, noodles, remaining ricotta mixture, remaining squash and spinach, and another 1/3 of the mozzarella.
6. Top with the last 3 noodles, remaining sauce, remaining mozzarella, and Parmesan.
7. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 20 minutes, or until bubbly and golden.
8. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set for cleaner cuts.

Every bite of this lasagna offers a creamy, cheesy texture with the slight crunch of Cousa squash. Serve it with a crisp green salad and a glass of white wine for a meal that feels both indulgent and refreshing.

Cousa Squash Fritters with Tzatziki Sauce

Oh, you’re going to love these Cousa Squash Fritters with Tzatziki Sauce. They’re crispy on the outside, tender inside, and that cool, creamy tzatziki? Absolute perfection.

Ingredients

• 2 cups Cousa squash, grated and moisture squeezed out
• 1/2 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup fresh dill, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup clarified butter, for frying
• 1 cup Greek yogurt, full-fat
• 1/2 cucumber, seeded and finely grated
• 1 tbsp extra virgin olive oil
• 1 garlic clove, minced
• 1 tbsp lemon juice, freshly squeezed
• 1/4 tsp sea salt

Instructions

1. In a large bowl, combine the grated Cousa squash, all-purpose flour, lightly beaten eggs, chopped dill, sea salt, and black pepper. Mix until well incorporated.
2. Heat clarified butter in a large skillet over medium heat until it shimmers, about 350°F.
3. Form the squash mixture into small patties, about 2 tablespoons each, and carefully place them in the hot butter. Fry for 3-4 minutes on each side, or until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure even cooking.
4. Transfer the fritters to a paper towel-lined plate to drain any excess butter.
5. For the tzatziki sauce, in a medium bowl, combine Greek yogurt, grated cucumber, extra virgin olive oil, minced garlic, lemon juice, and sea salt. Stir until smooth. Tip: Let the sauce sit for at least 10 minutes before serving to allow the flavors to meld.
6. Serve the fritters warm with a generous dollop of tzatziki sauce on top or on the side for dipping. Tip: Garnish with additional dill for a fresh, herby finish.

Ready to dig in? These fritters boast a delightful contrast of textures and flavors, with the crisp exterior giving way to a soft, savory center. Try serving them alongside a crisp, green salad for a light, satisfying meal.

Cousa Squash and Lentil Stew

Perfect for those cozy nights in, this Cousa Squash and Lentil Stew is a hearty, flavorful dish that’ll warm you right up. You’ll love how the squash melts into the lentils, creating a rich, comforting bowl.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 medium cousa squash, peeled and cubed
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until fragrant.
4. Add the rinsed lentils and vegetable broth, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
6. Add the cubed cousa squash, sea salt, and black pepper to the pot, stirring to combine.
7. Cover and simmer for an additional 15 minutes, or until the squash is tender and the lentils are cooked through.
8. Remove from heat and stir in the chopped parsley.

Just like that, you’ve got a stew with a velvety texture and a smoky, slightly sweet flavor. Serve it with a dollop of yogurt or a sprinkle of feta for an extra layer of richness.

Cousa Squash and Goat Cheese Tart

You’ve probably got a bunch of summer squash sitting in your fridge right now, begging to be turned into something delicious. Let’s make a Cousa Squash and Goat Cheese Tart that’s as easy as it is impressive.

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, chilled and diced
• 4-6 tablespoons ice water
• 2 medium Cousa squash, thinly sliced
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon freshly ground black pepper
• 4 ounces soft goat cheese, crumbled
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup heavy cream
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the flour and salt. Add the chilled butter, using your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
4. Turn the dough out onto a lightly floured surface and roll into a 12-inch circle. Transfer to a 9-inch tart pan, pressing into the bottom and sides. Trim excess dough.
5. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden.
6. While the crust bakes, toss the sliced squash with olive oil, salt, and pepper. Arrange the slices in the pre-baked crust, overlapping slightly.
7. In a small bowl, whisk together the goat cheese, eggs, cream, and thyme. Pour over the squash in the crust. Tip: For an even distribution, gently shake the tart pan.
8. Bake for 25-30 minutes, until the filling is set and the edges are golden brown. Tip: Let the tart cool for 10 minutes before slicing to ensure clean cuts.

Velvety smooth goat cheese melds with the tender, slightly sweet Cousa squash in every bite. Serve this tart warm with a drizzle of honey or a sprinkle of crushed red pepper for an extra kick.

Cousa Squash Noodles with Pesto

Now, let’s dive into making something light yet satisfying for those warm evenings. Cousa squash noodles with pesto is a fresh take on pasta night, swapping out traditional noodles for something a bit greener.

Ingredients

• 2 medium Cousa squashes, spiralized into noodles
• 1/2 cup fresh basil leaves, tightly packed
• 1/4 cup pine nuts, lightly toasted
• 1/2 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a food processor, combine the basil, pine nuts, and garlic. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified.
3. Add the Parmesan cheese, lemon juice, sea salt, and black pepper. Pulse until just combined. Set aside.
4. Heat a large skillet over medium heat. Add the spiralized Cousa squash noodles and sauté for 2-3 minutes, just until they begin to soften but still retain some crunch.
5. Remove the skillet from heat. Add the pesto to the noodles, tossing gently to coat evenly.
6. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of toasted pine nuts if desired.

Mmm, the texture is wonderfully crisp-tender, with the pesto clinging to every noodle for a burst of herby, cheesy flavor. Try serving it alongside grilled chicken or shrimp for a complete meal that feels indulgent yet is packed with veggies.

Cousa Squash and Corn Chowder

Did you know that summer squash is one of those veggies that can sneak into almost any dish? Today, we’re turning cousa squash into a creamy, dreamy chowder that’s perfect for those not-too-hot summer evenings.

Ingredients

• 2 tablespoons clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 2 cups diced cousa squash
• 1 cup fresh corn kernels
• 4 cups vegetable stock
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add diced yellow onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic, cook for 30 seconds until fragrant.
4. Add diced cousa squash and fresh corn kernels, cook for 5 minutes, stirring occasionally.
5. Pour in vegetable stock, bring to a boil, then reduce heat to simmer for 15 minutes.
6. Use an immersion blender to puree half the soup for a creamy texture with chunks.
7. Stir in heavy cream and fresh thyme leaves, simmer for another 5 minutes.
8. Season with salt and freshly ground black pepper to finish.

Rich and velvety, this chowder strikes a perfect balance between sweet corn and earthy squash. Try topping it with crispy pancetta or a sprinkle of smoked paprika for an extra flavor kick.

Cousa Squash Stuffed with Ground Turkey

Ready to dive into a dish that’s as comforting as it is nutritious? Cousa squash stuffed with ground turkey is a hearty, flavorful meal that brings together the best of seasonal produce and lean protein. You’ll love how the tender squash pairs with the savory filling.

Ingredients

• 4 medium cousa squash, halved lengthwise and seeds removed
• 1 lb ground turkey, preferably pasture-raised
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/4 cup clarified butter
• 1/2 cup cooked quinoa
• 1/4 cup freshly grated Parmesan cheese
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with clarified butter.
2. In a large skillet over medium heat, melt 2 tbsp of clarified butter. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and ground turkey to the skillet. Cook until the turkey is no longer pink, breaking it into small pieces with a spatula, about 7 minutes.
4. Stir in the cooked quinoa, smoked paprika, sea salt, and black pepper. Remove from heat and mix in the Parmesan cheese and chopped parsley.
5. Spoon the turkey mixture evenly into the halved cousa squash. Place them in the prepared baking dish.
6. Drizzle the remaining clarified butter over the stuffed squash. Cover the dish with aluminum foil.
7. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the squash is tender and the tops are lightly browned.
8. Let the stuffed squash rest for 5 minutes before serving. This allows the flavors to meld beautifully.

You’ll notice the cousa squash becomes wonderfully tender, almost melting in your mouth, while the turkey filling stays moist and flavorful. Try serving it with a side of crisp green salad for a complete meal that’s both satisfying and light.

Cousa Squash and Mushroom Risotto

Just when you thought risotto couldn’t get any cozier, along comes this cousa squash and mushroom version to prove you wrong. It’s creamy, hearty, and packed with flavors that’ll make your kitchen smell like a gourmet restaurant.

Ingredients

• 1 cup Arborio rice
• 2 cups cousa squash, diced into 1/2-inch cubes
• 1 cup cremini mushrooms, thinly sliced
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1/4 cup clarified butter
• 1/2 cup Parmesan cheese, freshly grated
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• Salt, to taste

Instructions

1. In a large saucepan, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Stir in the Arborio rice, toasting it lightly until the edges become translucent, about 2 minutes.
4. Pour in the dry white wine, stirring continuously until the liquid is fully absorbed.
5. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
6. After about 15 minutes, when the rice is halfway cooked, fold in the diced cousa squash and sliced cremini mushrooms.
7. Continue adding stock and stirring until the rice is al dente and the squash is tender, about 10 more minutes.
8. Remove from heat, then stir in the freshly grated Parmesan cheese and fresh thyme leaves. Season with salt to taste.
9. Let the risotto rest for 2 minutes before serving to allow the flavors to meld.

Delightfully creamy with a slight bite from the al dente rice, this risotto is a perfect balance of earthy mushrooms and sweet squash. Serve it with a drizzle of truffle oil for an extra touch of luxury.

Summary

Outstanding in both variety and simplicity, these 18 cousa squash recipes are sure to inspire your next kitchen adventure. Whether you’re a seasoned chef or a curious newcomer, there’s something here to delight your palate. Don’t forget to leave a comment sharing your favorite dish and spread the love by pinning this article on Pinterest. Happy cooking!