18 Hamburger Meat and Squash Recipes for Satisfying Suppers

Looking for a quick, comforting dinner that uses up that summer squash? We’ve rounded up 18 hearty hamburger meat and squash recipes that are perfect for busy weeknights. From skillet meals to casseroles, these dishes are sure to satisfy the whole family.

Cheesy Ground Beef and Squash Casserole

Just when you thought casseroles couldn't get any cozier, this Cheesy Ground Beef and Squash Casserole comes along to prove you wrong. It's like a warm hug on a plate—but with more melted cheddar and beefy goodness.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 lb ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium yellow squash, sliced into half-moons
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk

Instructions

1. Preheat your oven to 375°F. This is non-negotiable—don't skip the preheat or you'll be waiting around later.
2. In a large skillet over medium-high heat, cook the ground beef until browned, about 5-7 minutes. Break it up with a spatula as it cooks. No pink allowed!
3. Add the chopped onion and minced garlic to the skillet. Cook for 2-3 minutes until the onion is translucent and the garlic smells amazing.
4. Toss in the sliced yellow squash and cook for another 4 minutes, stirring occasionally. The squash will soften but shouldn't turn into mush.
5. Stir in the drained diced tomatoes, dried oregano, salt, and black pepper. Let it all hang out together for 1 minute to meld the flavors.
6. Remove the skillet from heat. Stir in 1 1/2 cups of the shredded cheddar cheese, the sour cream, and the milk. Mix until the cheese is melted and the mixture is creamy.
7. Pour the entire mixture into a 9×13-inch baking dish. Spread it into an even layer.
8. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Be generous—this is the crown jewel.
9. Bake for 20-25 minutes, until the casserole is bubbly around the edges and the cheese on top is golden and melty. Let it rest for 5 minutes before serving (trust me, it's worth the wait).

The first bite hits you with a creamy, cheesy richness that gives way to tender squash and savory beef. Serve it with a side of crusty bread to soak up every last drop, or spoon it over rice for serious comfort food vibes. This casserole is a weeknight hero that'll have everyone asking for seconds.

Stuffed Acorn Squash with Hamburger Meat

Oh, the humble acorn squash is about to get a serious upgrade. We're talking roasted, buttery squash boats packed with a savory seasoned beef and rice filling that'll make you forget all about plain old stuffed peppers. Trust me, this is the comfort food flex you didn't know you needed.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Squash

• 2 medium acorn squashes (about 1½ lbs each)
• 2 tbsp olive oil
• ½ tsp salt

For the Filling

• 1 lb ground beef (85/15 preferred)
• 1 small yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• ½ cup uncooked long-grain white rice
• 1 cup beef broth (low-sodium)
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt (or to taste)
• 1 cup shredded mozzarella cheese (optional, for topping)
• Fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
2. Slice each acorn squash in half from stem to tip. Scoop out and discard the seeds and stringy pulp. Brush the cut sides and cavities with the 2 tbsp olive oil, then sprinkle evenly with ½ tsp salt.
3. Place the squash halves cut-side down on the prepared baking sheet. Roast for 30 minutes, until the flesh is tender and easily pierced with a fork. (Tip: If your squash won't sit flat, slice a tiny piece off the bottom to stabilize it.)
4. While the squash roasts, make the filling: In a large skillet over medium-high heat, cook the ground beef, breaking it into crumbles, until no longer pink (about 6 minutes). Drain off excess fat if needed.
5. Add the diced onion and minced garlic to the skillet with the beef. Cook, stirring occasionally, until onion is translucent (about 4 minutes).
6. Stir in the uncooked rice, beef broth, drained diced tomatoes, tomato paste, oregano, cumin, smoked paprika, ½ tsp black pepper, and ½ tsp salt. Bring to a simmer, then reduce heat to low, cover, and cook until rice is tender and liquid is mostly absorbed (about 18 minutes). (Tip: Don't peek too often – lifting the lid lets steam escape and slows cooking.)
7. Remove the skillet from heat and let it sit, covered, for 5 minutes. Fluff the filling with a fork.
8. When the squash halves are done roasting, carefully flip them over using tongs. Fill each cavity generously with the beef-rice mixture, mounding it slightly. (Tip: Pack the filling gently so it doesn't fall out, but don't squish – you want fluffy texture.)
9. If using mozzarella, sprinkle about ¼ cup over each filled squash half.
10. Return the stuffed squash to the oven (no need to flip back) and bake for another 10-15 minutes, until the filling is hot and the cheese is melted and bubbly. (For a golden top, switch the oven to broil for the last 2 minutes – watch closely so it doesn't burn.)
11. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley or cilantro before serving.

Mmmm, each bite gives you that sweet roasted squash against savory, spiced beef and tender rice, with a melty cheese pull if you went that route. Serve it as a full meal with a side salad, or drizzle with a little sour cream or hot sauce for extra zing. Your week just got way more delicious.

Spaghetti Squash and Ground Beef Bolognese

Unless you've been hiding under a rock (or a pile of pasta), you know spaghetti squash is the low-carb hero we don't deserve. But let's be real — it needs a saucy, meaty partner in crime. Enter this Bolognese: a rich, garlicky, tomato-basil dream that clings to every last strand.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Spaghetti Squash

• 1 medium spaghetti squash (about 3 lbs)
• 1 tbsp olive oil
• Salt and black pepper

For the Bolognese

• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 lb ground beef (80/20)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 2 tablespoons tomato paste
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup beef broth
• 1/4 cup whole milk
• 1/4 cup freshly grated Parmesan cheese, plus more for serving
• 2 tbsp chopped fresh basil

Instructions

1. Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tbsp olive oil, then season with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes, until the flesh is fork-tender and strands pull apart easily.
2. While the squash roasts, start the Bolognese. In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until translucent — about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
3. Add the ground beef to the skillet, breaking it apart with a spoon. Season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes (if using). Cook until the beef is browned and no longer pink, about 6-8 minutes. Tip: don't drain all the fat — it adds flavor and helps the sauce cling to the squash.
4. Stir in the tomato paste and cook for 1 minute, until it darkens slightly. Pour in the crushed tomatoes and beef broth. Reduce heat to a simmer and let it bubble away for 15 minutes, stirring occasionally, until slightly thickened. Pro tip: a splatter guard is your friend here.
5. Stir in the whole milk and 1/4 cup grated Parmesan. Simmer for another 2 minutes, then remove from heat and fold in the fresh basil. Taste and adjust salt if needed.
6. Once the squash is done, let it cool for 5 minutes. Use a fork to gently scrape the strands into a large bowl. They should come apart like spaghetti. If they're too watery, pat them dry with paper towels — a little extra step for better texture.
7. Divide the spaghetti squash strands among plates, spoon a generous amount of Bolognese over the top, and finish with extra grated Parmesan and a basil leaf. Serve immediately.

One forkful hits you with tender squash, savory beef, and a creamy tomato finish — it’s comfort food that doesn’t weigh you down. Scrape every last bit of sauce from the pan; you’ll thank me later.

Ground Beef and Zucchini Skillet

Finally, a weeknight dinner that's as easy as it is delicious — this Ground Beef and Zucchini Skillet is your new best friend when you're short on time but big on flavor. It's a one-pan wonder that's packed with savory beef, tender zucchini, and a punch of garlic herb goodness.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Main Ingredients

• 1 lb ground beef (85/15)
• 2 medium zucchinis (about 1 lb), quartered lengthwise and sliced into 1/2-inch chunks
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large 12-inch skillet over medium-high heat until shimmering.
2. Step 2: Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5–7 minutes. Use a slotted spoon to transfer the beef to a plate, leaving about 1 tbsp of drippings in the pan.
3. Step 3: Lower heat to medium. Add the diced onion to the skillet and sauté for 2–3 minutes until softened, scraping up any browned bits from the bottom.
4. Step 4: Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it doesn't burn.
5. Step 5: Add the zucchini chunks, dried oregano, dried basil, salt, and pepper. Stir well to coat the zucchini with the seasoning. Cook for 4–5 minutes, stirring occasionally, until the zucchini is tender but still has a slight crunch (al dente). Pro tip: don't overcook — you want it to hold its shape.
6. Step 6: Return the cooked ground beef to the skillet. Stir everything together and cook for 1–2 minutes until heated through. Taste and adjust salt if needed.
7. Step 7: Remove from heat. If desired, sprinkle with grated Parmesan cheese before serving. Another tip: For extra freshness, squeeze a little lemon juice right before serving.

Look at you — a golden, savory skillet meal ready in 15 minutes. The zucchini soaks up the beefy juices and herbs, giving you a soft yet slightly crisp bite in every forkful. Serve it over rice, quinoa, or just grab a spoon and dive in directly from the pan we won't tell.

Hamburger and Butternut Squash Soup

Who knew you could cram a whole cozy fall meal into one steaming bowl? This Hamburger and Butternut Squash Soup is like your favorite burger decided to take a warm bath—with squash. It’s hearty, savory, and just a little bit sassy.

Serving: 6 | Prep Time: 15 minutes minutes | Cooking Time: 35 minutes minutes

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (80/20)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups butternut squash, peeled and cubed (about 1 medium squash)
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup whole milk
• 1/2 cup shredded sharp cheddar cheese

Instructions

1. In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat until shimmering.
2. Add 1 pound ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Use a slotted spoon to transfer beef to a plate; leave about 1 tablespoon of drippings in the pot.
3. Reduce heat to medium. Add 1 diced yellow onion to the pot and sauté until softened, about 4 minutes, scraping up any browned bits.
4. Stir in 2 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook until fragrant, about 30 seconds.
5. Add 4 cups cubed butternut squash, 4 cups beef broth, and 1 can undrained diced tomatoes. Increase heat to high and bring to a boil, then reduce heat to low, cover, and simmer until squash is fork-tender, about 15-20 minutes.
6. Carefully transfer about half the soup (or use an immersion blender) to a blender and puree until smooth. Return puree to the pot (or blend directly in pot with immersion blender until partially smooth but still chunky).
7. Return the cooked ground beef to the pot. Stir in 1 cup whole milk and heat over medium-low until warmed through, about 3 minutes—do not boil.
8. Remove from heat and stir in 1/2 cup shredded sharp cheddar cheese until melted. Taste and adjust salt and pepper if needed. Pro tip: For extra richness, add a splash of heavy cream instead of milk. And if your soup seems too thick, thin it with a little extra broth or milk.
9. Ladle into bowls and serve immediately. Garnish with extra cheese, a drizzle of cream, or crispy bacon bits if you’re feeling fancy.

Craving crunch? Top with crushed croutons or toasted pumpkin seeds. This soup tastes even better the next day, so double it on purpose. Serve with crusty bread for dunking—your cozy dinner just got a major upgrade.

Keto Ground Beef and Squash Bowl

So you're craving something hearty, low-carb, and ridiculously satisfying—without spending an hour in the kitchen. This keto ground beef and squash bowl is here to save dinner (and your waistline). Roasted squash brings the sweetness, seasoned beef brings the savory, and that avocado crema? Pure magic.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 25 minutes minutes

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled and cubed into ½-inch pieces
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and black pepper to taste
• 1 lb ground beef (80/20)
• ½ medium onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp dried oregano
• ¼ cup canned diced tomatoes (no salt added), drained
• 2 ripe avocados
• ¼ cup sour cream or full-fat Greek yogurt
• 2 tbsp lime juice (about 1 lime)
• ¼ cup fresh cilantro, chopped (plus extra for garnish)
• Water as needed to thin crema

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on the baking sheet.
3. Roast for 20–25 minutes, flipping halfway, until golden and fork-tender. (Tip: Don't overcrowd; give each piece breathing room for max caramelization.)
4. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes until translucent.
5. Add the ground beef to the skillet and cook, breaking it up with a spoon, for 5–6 minutes until browned. (Tip: Let it sit untouched for a minute to get a good sear.)
6. Stir in the garlic, chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant.
7. Add the drained diced tomatoes to the beef mixture. Stir and cook for 2 minutes. Remove from heat.
8. Make the avocado crema: Halve and pit the avocados, scoop the flesh into a blender or food processor. Add sour cream, lime juice, cilantro, and a pinch of salt. Blend until smooth, adding water a tablespoon at a time until you reach a pourable consistency. (Tip: Taste and adjust lime or salt as needed.)
9. To serve, divide the roasted squash among four bowls. Top with the seasoned ground beef, drizzle generously with avocado crema, and garnish with extra cilantro.

Boom—you’ve got a bowl that’s creamy, crunchy, and downright crave-worthy. The avocado crema ties everything together like a cool, tangy ribbon. Serve it with a side of pickled jalapeños for an extra kick, or pile it on a bed of greens for more crunch.

Ground Beef Stuffed Patty Pan Squash

Nobody expects a squash to be the star of dinner, but these patty pans are about to steal the show. Stuffed with savory herbed ground beef and baked until tender, they're like edible bowls that finally make eating your veggies feel like a treat—just don't tell your kale.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Squash

• 8 medium patty pan squash (about 1 1/2 inches wide)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

For the Filling

• 1 tablespoon olive oil
• 1/2 cup finely chopped yellow onion (about 1 small)
• 2 cloves garlic, minced
• 1 pound ground beef (85/15)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons tomato paste
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut a thin slice off the top of each patty pan squash (save the tops). Use a small spoon or melon baller to scoop out the flesh, leaving a 1/4-inch thick shell. Reserve the scooped flesh for another use or compost it.
3. Brush the squash shells inside and out with 1 tablespoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place them cut-side up on the prepared baking sheet.
4. Bake the squash shells for 10 minutes—this par-cooks them so they don't get mushy later.
5. While the squash bakes, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
6. Add the ground beef to the skillet. Break it apart with a wooden spoon and cook until browned, about 5 minutes. Drain off any excess fat (tip: tilt the pan and spoon it out for better texture).
7. Stir in the dried oregano, dried basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 1 minute to toast the spices.
8. Add the tomato paste and cook, stirring constantly, for 2 minutes until the paste darkens and caramelizes slightly. (Tip: this deepens the flavor!) Remove from heat.
9. Fold in the grated Parmesan and fresh parsley until well combined. Taste and adjust salt if needed.
10. Fill each pre-baked squash shell with about 2 tablespoons of the beef mixture, mounding slightly. Place the reserved tops next to the squash on the baking sheet (they'll roast as a bonus snack!).
11. Bake for 15 minutes, until the squash is tender when pierced with a fork and the filling is heated through. (Tip: if the filling starts to brown too quickly, tent loosely with foil.)
12. Let cool for 2 minutes before serving.

Fluffy yet firm, the squash offers a mild sweetness that plays off the savory, herby beef—like a gentle hug for your taste buds. Serve these as a fun side with a crisp salad, or double the recipe for a main that'll make you forget you're eating a vegetable boat.

Smoky Ground Beef and Summer Squash Tacos

Oh, honey, if your summer squash is piling up faster than your laundry, I've got the solution. These Smoky Ground Beef and Summer Squash Tacos are the weeknight hero you didn't know you needed. Let's taco 'bout it!

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 20 minutes minutes

Ingredients

For the Smoky Beef

• 1 lb ground beef (85/15)
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp tomato paste
• 1/4 cup water

For the Squash

• 2 medium zucchini, sliced into 1/4-inch rounds
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

For Assembly

• 8 small corn or flour tortillas
• 1/2 cup salsa verde
• 1/4 cup crumbled queso fresco (or cotija)
• 2 tbsp chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Add the diced onion and cook, stirring, until softened – about 3 minutes.
3. Add the minced garlic and cook for 30 seconds until fragrant.
4. Add the ground beef and break it into crumbles with a wooden spoon. Cook until browned, about 5 minutes. Tip: Don't stir constantly – let it sit for a minute to get a nice crust.
5. Drain off any excess fat if needed.
6. Sprinkle the smoked paprika, cumin, chili powder, salt, and pepper over the beef. Stir to coat.
7. Stir in the tomato paste and water, scraping up any browned bits from the bottom. Reduce heat to medium-low and simmer for 5 minutes, until slightly thickened. Tip: If it looks dry, add a splash more water.
8. While the beef simmers, heat a grill pan or cast-iron skillet over high heat. Toss the zucchini slices with 1 tablespoon olive oil, salt, and pepper.
9. Grill the zucchini for 3 minutes per side, until charred and tender. Tip: Don't overcrowd the pan – work in batches if needed.
10. Warm the tortillas: either in a dry skillet over medium heat for 30 seconds per side, or wrapped in foil in a 350°F oven for 5 minutes.
11. To assemble: lay two tortillas per serving. Spoon smoky beef down the center, top with grilled zucchini, drizzle with salsa verde, sprinkle queso fresco and cilantro, and serve with a lime wedge.
12. Squeeze lime over tacos just before devouring.

Voilà – a taco night that's equal parts satisfying and veggie-packed. The smoky beef plays off the charred zucchini like a dream, and the salsa verde adds that tomatillo zing. Pro tip: double the batch because your family will beg for leftovers!

Ground Beef and Spaghetti Squash Alfredo

When you're craving something creamy, savory, and just a little bit fancy—but also want to feel virtuous about your dinner choices—this Ground Beef and Spaghetti Squash Alfredo is here to save the day. It's like your favorite comfort dish went to the gym and came back with abs.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 medium spaghetti squash (about 3-4 pounds)
• 1 tablespoon olive oil
• 1 pound ground beef (80/20 works great)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter
• 1/4 teaspoon ground nutmeg
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and rub it in. Place squash halves cut-side down on a baking sheet. Roast for 35-40 minutes until the flesh is tender and easily shredded with a fork. (Tip: Pierce the squash with a knife before cutting to vent steam and make slicing easier.)
2. While the squash roasts, heat a large skillet over medium-high heat. Add the ground beef, breaking it into chunks. Cook for 5-7 minutes, stirring occasionally, until browned and no longer pink. Drain any excess fat. Season with salt and pepper, then transfer the beef to a plate and set aside.
3. In the same skillet, reduce heat to medium. Add the butter and let it melt. Toss in the minced garlic and sauté for 1 minute until fragrant, scraping up any browned bits from the bottom of the pan. (Tip: Keep the heat moderate to avoid burning the garlic.)
4. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese until smooth and creamy. Stir in the ground nutmeg. Let the sauce simmer for 2-3 minutes until it thickens slightly. (Tip: For a thicker sauce, let it simmer a minute longer, but keep stirring to prevent scorching.)
5. Once the squash is done, let it cool for 5 minutes. Use a fork to scrape the strands into a large bowl. Add the cooked ground beef and the alfredo sauce. Toss everything together until well combined.
6. Divide among plates, garnish with fresh parsley, and serve immediately.

So, there you have it: a dish that's creamy without being heavy, satisfying without the carb coma. The spaghetti squash adds a fun, noodle-like texture while the ground beef brings hearty, savory balance. Serve it with a crisp green salad and maybe a glass of white wine—your weeknight dinner game just leveled up.

Hamburger and Yellow Squash Stir-Fry

Okay, let’s be real: summer squash shows up like that houseguest who overstays their welcome. But toss it in a sizzling pan with savory ground beef and a punchy soy ginger glaze, and suddenly you’re hosting the most delightful dinner party. This one-skillet wonder is weeknight warrior material — fast, flavorful, and forgiving when you’re low on energy but high on hunger.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Stir-Fry

• 1 lb ground beef (80/20 works great)
• 2 medium yellow squash (about 1 lb), halved lengthwise and sliced into half-moons
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• ¼ cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• ½ teaspoon red pepper flakes (optional)
• 2 green onions, sliced (for garnish)
• Sesame seeds (optional, for garnish)

Instructions

1. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, and red pepper flakes (if using). Set the glaze aside.
2. Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat.
3. Add the ground beef, breaking it apart with a spatula. Cook, stirring occasionally, until browned and no longer pink, about 5 minutes. Tip: Let the meat sit undisturbed for the first minute to get a nice sear.
4. Using a slotted spoon, transfer the cooked beef to a plate, leaving about 1 tablespoon of drippings in the pan. Discard any excess fat.
5. Add the sliced yellow squash to the hot skillet. Spread into an even layer and cook undisturbed for 2 minutes — you want some browning, not steaming.
6. Stir the squash, then add the minced garlic and grated ginger. Cook, stirring constantly, for 1 minute until fragrant.
7. Return the beef to the skillet. Pour the glaze over everything and toss to coat. Cook for 1–2 minutes, until the sauce thickens slightly and coats the meat and squash.
8. Remove from heat. Taste and adjust seasoning with a pinch of salt or a splash more vinegar if you like it tangier. Tip: If the sauce seems thin, let it bubble an extra 30 seconds.
9. Divide among plates, garnish with sliced green onions and a sprinkle of sesame seeds.
10. Serve immediately over steamed rice or all by itself for a low-carb win. Tip: Leftovers keep well in the fridge for up to 3 days — the squash softens but the flavor deepens.

Served over fluffy jasmine rice, this stir-fry wraps you in a blanket of savory-meets-sweet with a gentle kick. The squash stays tender with a hint of bite, and the glaze clings to every nook. For a fun twist, try stuffing it into soft lettuce cups or pile it onto crusty bread for an epic weeknight sammie.

Stuffed Zucchini Boats with Ground Beef

Venturing into the world of stuffed veggies? These zucchini boats are your ticket to a fun, flavor-packed dinner that's basically healthy-ish. Think of them as tiny edible canoes loaded with savory ground beef, melty mozzarella, and just enough tomato to make you forget you're eating a vegetable.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 30 minutes minutes

Ingredients

• 4 medium zucchini (about 8 inches long)
• 1 tablespoon olive oil
• 1 pound lean ground beef (85/15)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt (plus more for zucchini)
• 1/2 teaspoon black pepper
• 1 can (14.5 oz) diced tomatoes, drained (or 1 1/2 cups fresh diced tomatoes)
• 1 cup shredded mozzarella cheese (about 4 oz)
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
2. Slice each zucchini in half lengthwise. Use a spoon to scoop out the seedy center, leaving about a 1/4-inch thick shell. Sprinkle the zucchini hollows lightly with salt and set them upside down on paper towels for 10 minutes to draw out excess moisture. Pat dry.
3. While the zucchini drains, heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until browned, about 5 minutes. Don't over-stir—let it get a nice crust.
4. Add the chopped onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic, oregano, salt, and pepper and cook for 30 seconds until fragrant. Drain any excess fat if needed.
5. Add the drained diced tomatoes to the skillet. Cook for 2 minutes, stirring, until most of the liquid evaporates. Remove from heat and let cool slightly.
6. Pat the zucchini shells dry again. Arrange them cut-side up on the prepared baking sheet. Spoon the beef mixture evenly into each shell, packing it lightly. Use all the filling; mounding is fine.
7. Top each stuffed zucchini with shredded mozzarella cheese, distributing evenly.
8. Bake for 20 minutes, until the zucchini is tender (easily pierced with a fork) and the cheese is melted and bubbly. For extra golden cheese, switch to broil for the last 1–2 minutes, watching closely.
9. Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley before serving.

Now, get ready for a bite that's both satisfying and secretly vegetable-packed. The zucchini stays tender but not mushy, the beef tomato filling is savory and hearty, and the gooey cheese on top is pure joy. Serve these boats with a side of rice or a crisp green salad, or just eat two and call it a meal — no judgment here.

Ground Beef and Delicata Squash Hash

Let’s be real—sometimes you need a one-skillet wonder that feels fancy without the fuss. This Ground Beef and Delicata Squash Hash is here to save your weeknight dinner drama, starring crispy sage, tender squash, and savory beef all in one pan. No peeling the squash (yes, you read that right), and maximum flavor payoff.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb ground beef (80/20 works great for flavor)
• 1 medium delicata squash (about 1 lb), halved, seeded, and cut into ½-inch half-moons
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh sage leaves, roughly chopped (plus a few whole leaves for crispy garnish)
• 1 teaspoon smoked paprika
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• ¼ cup low-sodium beef broth

Instructions

1. Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat until shimmering.
2. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer beef to a plate, leaving the rendered fat in the skillet.
3. Reduce heat to medium. Add the remaining 1 tablespoon olive oil and the diced onion. Sauté until soft and translucent, about 4 minutes.
4. Add the minced garlic and chopped sage, stir for 30 seconds until fragrant. Tip: Don’t let the garlic burn—it gets bitter fast.
5. Add the delicata squash half-moons, smoked paprika, salt, and pepper. Stir to coat, then cook without moving for 3 minutes to get a nice sear.
6. Toss the squash and continue cooking until just tender and golden-brown on edges, about 5–7 more minutes. Test with a fork; it should yield but not be mushy.
7. Return the cooked beef to the skillet, pour in the beef broth, and stir, scraping up any browned bits from the bottom. Cook for 1 minute until everything is warmed through and the broth reduces slightly.
8. For a crispy sage garnish, heat a small nonstick skillet with a splash of olive oil over medium heat. Fry a few whole sage leaves for 15–20 seconds per side until crisp. Drain on a paper towel.
9. Serve the hash hot, topped with the crispy sage leaves if desired.

This hash is pure comfort—the squash turns silky and sweet, the beef savory, and sage brings an earthy punch. Try it with a fried egg on top for brunch vibes, or scoop it into warm tortillas for a next-level taco night. Either way, it’s a pan full of happy little moments.

Hamburger Meat and Kabocha Squash Curry

Forget boring weeknight dinners—this Hamburger Meat and Kabocha Squash Curry is about to be your new best friend. It's cozy, a little sweet from the squash, and deeply savory from the Japanese curry roux. Plus, ground beef makes it budget-friendly and ridiculously easy.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 1 tbsp vegetable oil
• 1 medium yellow onion, diced
• 1 lb ground beef (80/20)
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 4 cups kabocha squash, peeled and cut into 1-inch cubes (about 1 small squash)
• 3 cups low-sodium beef broth
• 1 medium apple (like Fuji or Gala), peeled and grated
• 1 tbsp soy sauce
• 1 package (3.5 oz) Japanese curry roux (like S&B or Vermont), broken into cubes
• 1 cup frozen peas
• 1 tbsp unsalted butter (optional, for richness)
• Cooked white rice, for serving

Instructions

1. Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
3. Add the ground beef and break it apart with a wooden spoon. Cook until browned, about 5 minutes. Don't drain the fat—it adds flavor!
4. Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
5. Add the kabocha squash cubes and stir to coat with the beef mixture for 1 minute.
6. Pour in the beef broth, grated apple, and soy sauce. Bring to a boil, then reduce heat to maintain a simmer. Cook uncovered for 15 minutes, or until the squash is tender when pierced with a fork. Tip: If the squash cooks unevenly, cut pieces into uniform 1-inch cubes.
7. Add the frozen peas and stir, then add the curry roux cubes. Stir continuously until the roux is fully dissolved and the curry thickens, about 2–3 minutes. Tip: For extra richness, stir in 1 tbsp unsalted butter at this point.
8. Simmer the curry for 5 more minutes, stirring occasionally, to meld flavors. The sauce should coat the back of a spoon—if it's too thick, add a splash of broth or water; if too thin, simmer a few minutes longer.
9. Serve over fluffy white rice. Garnish with fukujinzuke (Japanese pickles) if you have them.

This curry is pure comfort in a bowl—the kabocha melts into the sauce, making it naturally creamy and sweet, while the ground beef keeps it hearty. Serve it over rice with a side of quick-pickled cucumbers for crunch, or spoon it over noodles for a fun twist.

Ground Beef and Butternut Squash Lasagna

Get ready to meet the lasagna that’s basically a cozy fall sweater for your dinner table. Ground beef and butternut squash béchamel team up between layers of pasta for a dish that’s rich, creamy, and just a little bit cheeky. We’re talking savory meat, velvety squash sauce, and gooey cheese that’ll make you forget all about your regular red-sauce lasagna.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 60 minutes

Ingredients

For the Squash Béchamel

• 2 cups peeled and cubed butternut squash (about 1 small squash)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon black pepper

For the Meat Sauce

• 1 tablespoon olive oil
• 1 pound ground beef (85/15)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 (14.5-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional)

For Assembly

• 12 lasagna noodles (no-boil or boiled al dente)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish with a slick of olive oil or butter.
2. Make the squash béchamel: In a small saucepan, cover the cubed squash with water and bring to a boil. Cook until fork-tender, about 12 minutes. Drain, then blend or mash until smooth. Set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly (this is your roux – don’t let it brown).
4. Gradually whisk in the milk, a splash at a time, until smooth. Cook, stirring, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
5. Stir in the squash purée, salt, nutmeg, and pepper. Keep warm over low heat, whisking occasionally. Tip: If it gets too thick, add a splash more milk.
6. Make the meat sauce: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until no longer pink, about 6 minutes. Drain excess fat (leave a bit for flavor).
7. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and cook 30 seconds until fragrant.
8. Pour in the crushed tomatoes, oregano, salt, and red pepper flakes (if using). Reduce heat to low and simmer for 10 minutes, stirring occasionally. Set aside.
9. If using no-boil noodles, skip this step. Otherwise, cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a baking sheet to prevent sticking.
10. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared dish. Layer 3-4 noodles (depending on your pan) over the sauce.
11. Spread one-third of the remaining meat sauce over the noodles, then dollop one-third of the squash béchamel on top and spread gently. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan.
12. Repeat layers two more times: noodles, meat sauce, béchamel, mozzarella, and Parmesan. For the top layer, finish with noodles, remaining béchamel, and the rest of the mozzarella and Parmesan.
13. Cover the dish with foil (don’t let it touch the cheese) and bake for 25 minutes. Remove foil and bake until bubbly and golden, about 15 more minutes. Tip: Let it rest for 10 minutes after baking – this keeps the layers from sliding into a happy mess.
14. While it rests, you can set the table and pour yourself a glass of something bold.

Underneath that bubbly, golden crust lies a lasagna that’s creamy, meaty, and just a little bit sweet from the squash. Serve it with a crisp green salad and a glass of red, or just eat it straight from the pan at 11 PM – no judgment.

Hamburger and Acorn Squash Chili

Not your typical chili night, friends. This Hamburger and Acorn Squash Chili is here to shake up your fall dinner rotation with a sweet-savory twist that'll have everyone asking for seconds—even the picky eaters.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Main

• 1 tbsp olive oil
• 1 lb ground beef (80/20 works great)
• 1 medium acorn squash (about 2 cups cubed)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional toppings: shredded cheddar, sour cream, fresh cilantro

Instructions

1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add 1 lb ground beef and cook, breaking it up with a spoon, until browned, about 6 minutes. Use a slotted spoon to transfer the beef to a plate, leaving about 2 tbsp of drippings in the pot.
2. While the beef cooks, halve the acorn squash, scoop out the seeds, and cut into 1/2-inch cubes (leave the skin on—it's totally edible and adds texture!).
3. Reduce heat to medium. Add the diced onion to the pot and sauté for 3 minutes, until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Stir in 2 tbsp tomato paste, 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute to toast the spices—this deepens the flavor.
5. Add the cubed acorn squash, the can of diced tomatoes (with juices), the drained kidney beans, 1 cup beef broth, and the cooked ground beef. Stir everything together.
6. Bring the chili to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the squash is tender when pierced with a fork. If the chili gets too thick, add a splash of broth or water.
7. Taste and adjust salt or spices if desired. For a smoky kick, add an extra pinch of smoked paprika.
8. Ladle into bowls and top with shredded cheddar, a dollop of sour cream, and fresh cilantro if you're feeling fancy.

Ladle up a bowl of this hearty, subtly sweet chili and you'll never look at acorn squash the same way again. The squash melts into the broth, adding a velvety texture, while the kidney beans keep it hearty. Serve it with crusty bread for dipping—or go wild and pile it on hot dogs for a chili dog remix.

Ground Beef and Zucchini Noodles

Vamping up your weeknight dinner game with this low-carb, flavor-packed Ground Beef and Zucchini Noodles! All the comfort of spaghetti bolognese, but with sneaky veggie noodles that even the pasta purists will devour.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb ground beef (80/20 recommended for flavor)
• 3 medium zucchinis (spiralized into noodles, about 4 cups)
• 2 tbsp olive oil (plus a splash extra for the zoodles)
• 3 cloves garlic (minced)
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese (plus more for garnish)
• Salt and black pepper (to taste, but be generous)
• Optional: red pepper flakes (for heat)

Instructions

1. Place the spiralized zucchini noodles between paper towels and gently press to remove as much moisture as possible. This prevents sogginess.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 5 minutes. Season with salt and pepper.
3. Using a slotted spoon, transfer the cooked beef to a plate, leaving the drippings in the skillet.
4. Reduce heat to medium. Add the remaining 1 tbsp olive oil and minced garlic to the skillet. Sauté for about 30 seconds until fragrant, stirring constantly.
5. Stir in the pesto and 1/4 cup Parmesan cheese. Cook for 1 minute to meld flavors. If too thick, add a splash of pasta water or broth.
6. Add the zucchini noodles and a couple pinches of salt. Toss gently with tongs for 2-3 minutes — just until they start to wilt but still have crunch. Don’t overdo it!
7. Return the ground beef to the skillet. Toss everything together and cook another 30 seconds to reheat.
8. Taste and adjust seasoning. If you like heat, sprinkle with red pepper flakes. Serve immediately with extra Parmesan on top.

A little tip: if you want even more texture, throw in some toasted pine nuts or cherry tomatoes. The zoodles stay bright and fresh while the meaty pesto sauce clings to every strand — it's a dinner miracle that's on the table in 25 minutes flat.

Stuffed Yellow Squash Rings with Ground Beef

Buckle up, because we're about to turn summer squash into the life of the party. These Stuffed Yellow Squash Rings are basically onion rings' cooler, protein-packed cousin—breaded, baked, and stuffed with seasoned beef. They're crispy, cheesy, and ridiculously fun to eat.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Squash

• 3 medium yellow squash (about 6-7 inches long)
• 1 teaspoon salt
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Cooking spray

For the Filling

• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 pound ground beef (80/20)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil and spray with cooking spray. Set aside.
2. Slice each yellow squash crosswise into 1-inch thick rings. Use a small spoon or melon baller to scoop out the seeds and a bit of flesh from the center of each ring, leaving a sturdy ring about 1/4-inch thick on the sides.
3. Place the squash rings in a colander, sprinkle with 1 teaspoon salt, and let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
4. While the squash sits, heat olive oil in a large skillet over medium-high heat. Add onion and cook for 3 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
5. Add ground beef to the skillet. Break it apart with a spatula and cook for 6-8 minutes until browned and no longer pink. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and Italian seasoning. Drain off excess fat.
6. Remove from heat and stir in mozzarella cheese and parsley. Let the filling cool for 5 minutes.
7. Set up a breading station: one shallow bowl with flour, a second bowl with eggs and water beaten together, and a third with panko, Parmesan, garlic powder, and 1/2 teaspoon black pepper mixed well.
8. Take a squash ring, dip it in flour to coat both sides (shake off excess), then dip in egg mixture, then coat with panko mixture. Place on the prepared baking sheet. Repeat with all rings.
9. Spoon about 2 tablespoons of the beef filling into the center of each breaded ring, pressing gently to fill but not overflow. Spray the tops of the rings lightly with cooking spray (this helps them brown).
10. Bake for 20-25 minutes, until the breading is golden brown and crispy. Let cool for 2 minutes before serving (the filling will be hot!). Tip: For extra crunch, broil for 1-2 minutes at the end, watching closely.

Cripy on the outside, juicy and savory on the inside—these rings are a textural dream. Serve them with a side of marinara or ranch for dipping, or pile them on a salad for a low-carb twist. However you stack them, they'll disappear fast.

Ground Beef and Spaghetti Squash Fritters

Before you roll your eyes at another ground beef recipe, hear me out—these fritters are gluten-free, veggie-packed, and pan-fried to crispy perfection. They're like a party in your mouth where everyone's invited (yes, even the spaghetti squash).

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 spaghetti squash (about 3 lbs)
• 1 lb ground beef (80/20 is ideal)
• 1/2 cup almond flour
• 2 large eggs
• 1/2 cup shredded Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• a splash of olive oil (for pan-frying)

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Place squash halves cut-side down on a baking sheet. Roast for 35-40 minutes until tender (a fork should pierce easily).
3. Let squash cool for 5 minutes, then use a fork to scrape out the spaghetti strands into a large bowl. Pat them dry with a paper towel to remove excess moisture—this is key for crispy fritters!
4. In a separate skillet over medium-high heat, cook the ground beef for 6-8 minutes, breaking it into crumbles, until no longer pink. Drain any excess fat.
5. To the bowl of spaghetti squash, add the cooked beef, almond flour, eggs, Parmesan, garlic powder, onion powder, salt, and pepper. Mix until well combined.
6. Scoop a heaping 1/4 cup of mixture and shape into a patty (about 1/2-inch thick). Repeat with remaining mixture—you should get 8 fritters.
7. Heat a splash of olive oil in a large non-stick skillet over medium heat. Place fritters in the skillet without overcrowding (work in batches if needed).
8. Cook for 3-4 minutes per side, until golden brown and crispy. Adjust heat if they're browning too fast—patience, my friend.
9. Transfer cooked fritters to a paper towel-lined plate. Tip: For extra crunch, keep them warm in a 200°F oven while you cook remaining batches.

So, what do these fritters taste like? Imagine a savory, slightly cheesy pancake with tender beef and a subtle sweet note from the squash—crispy on the outside, tender inside. Serve them with a dollop of sour cream or a zesty marinara dipping sauce for a full-blown appetizer or main event.

Conclusion

Cooking up a storm with hamburger meat and squash is a surefire way to net hearty, comforting suppers. Try a few, then drop a comment with your fave—and don’t forget to pin this collection for later!

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