If you’re a squash lover, like I am, then you probably find yourself asking this question often.

The problem is that most recipes for pairing with squash are either too complicated or require ingredients that might be hard to find.

So I decided to write the ultimate guide on what to serve with squash. It’s got everything from simple and easy side dishes perfect for weeknights, all the way up to delicious meals for guests and holiday parties!

Here is a list of things to serve with squash.

1. Pork

You can’t go wrong when serving pork with a warm, comforting dish like roasted vegetables.

Roasting brings out the natural sweetness of the meat while infusing it with flavor. This classic combination is sure to please even the pickiest eater. If you want to make things easier, try using a mandoline to cut up baby carrots and onion into thin slices.

You can also use a knife to do this if you have patience. Once all the pieces are prepared, simply toss them together with olive oil, salt, pepper, rosemary, thyme, and garlic.

Then roast at 425 degrees until tender and golden. Serve over polenta for a filling dinner paired with a simple salad.

2. Lamb

If you love lamb, then you’ll love pairing it with squash. The two work great together because they both lend their own unique flavors to each other.

To prepare the lamb, first trim off as much fat as possible. Next, rinse the cutlets under cold water and pat dry. Take half of the cutlets and place them on a cutting board.

With a sharp knife, carefully slice down almost to the bone on both sides of the cutlet. Do the same for the remaining piece of lamb.

After slicing, lay the lamb flat on the board and season each side with a little bit of salt and pepper. Place a pan on medium heat and add 1 Tbsp of butter. When the butter melts, brown each side of the lamb about 2 minutes per side.

Remove the lamb from the pan and set aside. In the same pan, melt another tablespoon of butter and sauté shallots, stirring occasionally, until soft.

Add garlic and cook another 30 seconds. Deglaze the pan with ¼ cup of red wine vinegar and scrape up all the bits stuck to the bottom. Cook the liquid until reduced by three quarters.

Add broth or stock and bring to a simmer. Put the reserved lamb back in the pan along with ½ cup of green beans (frozen works best), butter, and a pinch of cayenne.

Cover the pan and braise in low heat for 40 minutes. Remove the lamb from the pan once more. Strain the cooking liquids through a fine mesh sieve to remove the fat and keep it warm.

Slice each piece of lamb lengthwise against the grain into strips. Arrange on a platter and top with the cooking juices.

3. Chicken

This chicken recipe is not only quick and easy to make, but it tastes amazing.

Start by roasting the whole bird at 400℉ until its skin is crispy and golden brown. Let it rest for 15 minutes before carving. While the chicken rests, whisk together 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 3 tablespoons white balsamic vinegar, 2 tablespoons extra virgin olive oil, and a pinch of crushed red pepper flakes.

Using kitchen twine, tie the legs together tightly. Season breasts with salt and pepper. Heat oven to 450℉. Lay breast on rack in center of foil-lined sheet; drizzle with 1 tablespoon olive oil. Bake 25 minutes. Flip breasts over; bake 20 minutes longer or until done. Let chicken stand 5 minutes before removing skewers. Cut thighs away from body and crosswise in half. Return to baking sheet. Brush thighs with 1 tablespoon melted butter. Bake 7 minutes.

Turn over; brush thighs with 2 teaspoons melted butter. Continue baking 7 minutes longer or until crisp. Remove chickens from oven. Reduce oven temperature to 375℉. Pour accumulated juice from baking sheets into bowl. Reserve 2 tablespoons juice; discard remainder.

Carve chicken and transfer pieces to large plate. Brush halves of drumsticks generously with reserved juices. Bake on wire racks until heated through, 12 to 14 minutes. Serve chicken immediately.

For an added twist, try adding fresh herbs. Basil, rosemary, oregano, or marjoram leaves can be placed inside the cavity of the chicken before stuffing it. For a delectable, aromatic delight, sprinkle the herb mixture over the chicken just before serving.

4. Beef

A beef dish doesn’t always need gravy, especially if it’s made with squash.

Steak houses may offer you steak frites during lunchtime specials, but why pay $20+ for mediocre meat? Cooking lean beef cuts such as flank, rump, loin, and eye of round is inexpensive, easy to find, and cooks quickly.

Simply sear the outside of the meat in a hot skillet for about 4 minutes, then flip it over and reduce the heat to medium. Sear the second side for another 4 minutes.

Transfer the cooked steak to a preheated oven and let it sit for five minutes to finish cooking. Squeeze a lemon wedge over the steak to prevent drying.

Thinly slice the steak across the grain and serve with heirloom tomatoes, avocado, and corn salsa.

5. Fish

The secret ingredient in this fish recipe is ginger. Ginger adds a subtle yet distinct taste to the creamy sauce, making it a fantastic complement to salmon.

Begin by soaking dried shiitake mushrooms in boiling water until rehydrated. Drain excess moisture and chop coarsely. Set aside. Sauté diced onions, sliced green peppers, and thinly sliced celery in a nonstick pan coated with oil spray for 8 to 10 minutes.

Add minced garlic and ginger and sauté for another minute. Stir in light soy sauce, rice wine vinegar, chili paste, and sugar. Bring to a boil over high heat, then reduce the heat to medium and continue cooking until thickened.

Add tofu and cook for another couple of minutes. Stir in basil, lime zest, and fish sauce. Add cubed salmon and cook for another four minutes or until opaque throughout.

Sprinkle with chopped shiitakes and scallions. Serve over couscous. Garnish with additional basil sprigs.

6. Vegetables

Roasting squash makes it sweeter than ever. Just slice the squash in half, scoop out the seeds and wrap the halves in aluminum foil.

Next, rub the flesh of the squash evenly with oil, salt, and pepper. Preheat the broiler. Line a cookie sheet with aluminum foil and place the squash halves, cut side up, on the sheet.

Broil 6 inches apart for 45 minutes or until tender. Scoop out the flesh and mash it with a fork. Top with grated Parmesan cheese.

7. Rice

Using squash instead of potatoes gives you a chance to experiment with new flavors. Use this recipe to create a colorful meal filled with lots of textures.

First, preheat the oven to 350º F. Coat a 9×13 inch baking dish with cooking spray. Mix together the spices listed above, plus garam masala, salt, and pepper.

Rub the spice mix onto the unpeeled squash. Wrap the squash in plastic wrap and put it in the fridge overnight. When ready to bake, unwrap the squash and scrub well.

Drizzle a small amount of the honey over the squash. Place the wrapped squash on a baking sheet lined with parchment paper and bake for 50 minutes or until tender.

Unwrap the squash and allow to cool slightly. Spoon a generous amount of yogurt sauce over the squash and garnish with parsley. Serve with basmati rice.

8. Pasta

Serve a variety of pastas with this recipe. A traditional pasta dish is ravioli stuffed with ricotta cheese, spinach, and prosciutto.

Or you could try spaghetti aglio e olio which features shrimp, garlic, anchovies, and pine nuts. Another option is baked penne rigate al salmone, where you’ll layer spicy tomato sauce, sun-dried tomatoes, basil pesto, and mozzarella cheese.

And finally, penne all’arrabbiata is a super flavorful version filled with sausage, tomato sauce, parmesan cheese, and chilies.

9. Potatoes

Topping a potato dish with squash provides a nice contrast in texture. Roast the squash ahead of time and reserve the leftover cooking liquid to deglaze the pan after the potatoes are finished cooking. Peel the potatoes and slice them into 1/4-inch thick strips. Melt six tablespoons of butter in a large Dutch oven over medium heat. Add the potatoes and cook for six minutes, stirring occasionally.

Add the squash and reserved cooking liquid to the pan and cook for an additional four minutes, stirring occasionally. Season with salt and pepper to taste. Serve immediately with fresh parsley, if desired. Enjoy!