20 Delicious Tatume Squash Recipes for Every Season

Brimming with versatility and flavor, tatume squash is the unsung hero of seasonal cooking, perfect for whipping up quick dinners, cozy comfort food, and everything in between. Whether you’re a seasoned chef or a curious newbie, our roundup of 20 delicious recipes will inspire you to make this humble squash a star in your kitchen all year round. Ready to explore? Let’s dive into these mouthwatering dishes!

Grilled Tatume Squash with Herb Butter

Summer’s here, and you’re probably looking for something light, flavorful, and easy to whip up on the grill. This grilled Tatume squash with herb butter is just the ticket—simple, fresh, and packed with flavor.

Ingredients

• 2 medium Tatume squashes (they’re like a cross between zucchini and pattypan, perfect for grilling)
• 3 tbsp unsalted butter (I always go for unsalted to control the seasoning)
• 1 tbsp fresh thyme leaves (because fresh herbs make all the difference)
• 1 tbsp fresh parsley, finely chopped (for that bright, herby finish)
• 1 garlic clove, minced (fresh garlic is non-negotiable here)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, please)
• 1 tbsp extra virgin olive oil (my go-to for grilling)

Instructions

1. Preheat your grill to medium-high, about 400°F. You want those nice grill marks without burning.
2. Slice the Tatume squashes into 1/2-inch thick rounds. Uniform slices mean even cooking.
3. In a small bowl, mix the butter, thyme, parsley, garlic, salt, and pepper. This herb butter is the star of the show.
4. Brush both sides of the squash slices with olive oil. This prevents sticking and adds flavor.
5. Place the squash on the grill. Cook for 3-4 minutes per side. Look for those char marks before flipping.
6. Once off the grill, immediately top each slice with a dollop of herb butter. It’ll melt into every nook and cranny.

Absolutely delightful, the squash turns tender with a slight crunch, and the herb butter brings a rich, aromatic flavor. Try serving these alongside grilled chicken or fish for a complete summer meal.

Tatume Squash and Corn Chowder

Hey there! If you’re looking for a cozy, comforting dish that’s packed with summer flavors, you’ve got to try this Tatume Squash and Corn Chowder. It’s creamy, slightly sweet, and totally satisfying.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 1 large onion, diced (yellow onions work great here for their sweetness)
• 2 cloves garlic, minced (fresh is best for that punchy flavor)
• 2 Tatume squashes, diced (about 4 cups; they’re like a cross between zucchini and pattypan)
• 2 cups fresh corn kernels (or frozen if it’s not corn season)
• 4 cups vegetable broth (homemade if you’ve got it, but store-bought is fine)
• 1 cup heavy cream (for that luxurious texture)
• Salt and pepper (to season, but we’ll be specific in the steps)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the diced Tatume squash and corn kernels, stirring to combine with the onions and garlic.
5. Pour in the vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes, or until the squash is tender.
6. Use an immersion blender to partially puree the soup, leaving some chunks for texture.
7. Stir in the heavy cream and season with 1 tsp salt and 1/2 tsp pepper, then simmer for another 5 minutes.
8. Tip: For a smoother chowder, blend more; for chunkier, blend less.
9. Tip: Taste and adjust seasoning before serving—sometimes a pinch more salt brings all the flavors together.
10. Tip: If the chowder is too thick, add a splash more broth to reach your desired consistency.

This chowder is creamy with a sweet corn flavor and a slight nuttiness from the Tatume squash. Try serving it with a sprinkle of fresh herbs or a dollop of sour cream for an extra touch of richness.

Roasted Tatume Squash with Garlic and Parmesan

Back in the day, my grandma would whip up the most comforting dishes with whatever was in season, and this roasted tatume squash recipe is a nod to her kitchen magic. You’re going to love how the garlic and parmesan turn this humble squash into something truly special.

Ingredients

• 2 medium tatume squashes, sliced into 1/2-inch rounds (trust me, leaving the skin on adds texture)
• 3 tbsp extra virgin olive oil (my go-to for roasting)
• 4 garlic cloves, minced (fresh is best here, no jarred stuff)
• 1/2 cup grated parmesan cheese (the real deal, not the powdered kind)
• 1 tsp salt (I like sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 400°F. A hot oven is key for that perfect roast.
2. Toss the squash rounds with olive oil, salt, and pepper on a baking sheet. Make sure they’re in a single layer for even cooking.
3. Roast for 20 minutes, then flip each piece. This ensures both sides get beautifully caramelized.
4. Sprinkle the minced garlic and parmesan over the squash. A little tip: add the garlic now to prevent burning.
5. Return to the oven for another 10 minutes, or until the cheese is golden and bubbly.
6. Let it cool for a couple of minutes before serving. This waiting game lets the flavors meld together.

Out of the oven, this dish is a harmony of creamy, crispy, and savory. Try serving it over a bed of arugula for a peppery contrast, or alongside grilled chicken for a hearty meal.

Tatume Squash Fritters with Spicy Aioli

Oh, you’re going to love these Tatume Squash Fritters with Spicy Aioli! They’re crispy on the outside, tender on the inside, and that aioli? It’s the perfect spicy kick to tie everything together.

Ingredients

• 2 cups grated Tatume squash (trust me, fresh grating makes all the difference)
• 1/2 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1 large egg, room temperature (it blends better when it’s not cold)
• 1/4 cup grated Parmesan cheese (the good stuff, please)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground is my preference)
• 1/4 cup olive oil for frying (extra virgin is my go-to for its flavor)
• 1/2 cup mayonnaise (full-fat for creaminess)
• 1 tbsp lemon juice (freshly squeezed, no substitutes)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp cayenne pepper (adjust if you’re not into too much heat)

Instructions

1. In a large bowl, mix the grated Tatume squash, flour, egg, Parmesan cheese, salt, and black pepper until well combined. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld.
2. Heat the olive oil in a large skillet over medium heat (350°F is perfect). Tip: Test the oil by dropping a small bit of the mixture in; if it sizzles, it’s ready.
3. Form the squash mixture into small patties and carefully place them in the hot oil. Fry for 3-4 minutes on each side or until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. While the fritters are frying, whisk together the mayonnaise, lemon juice, garlic powder, and cayenne pepper in a small bowl to make the spicy aioli.
5. Remove the fritters from the skillet and drain on paper towels to remove excess oil.

Just imagine biting into these fritters—crispy edges giving way to a soft, flavorful center, all elevated by that spicy, creamy aioli. Serve them as a snack, side, or even on a sandwich for an extra special touch.

Stuffed Tatume Squash with Quinoa and Kale

Now, if you’re looking for a dish that’s as nutritious as it is delicious, you’ve got to try this stuffed Tatume squash. It’s packed with quinoa and kale, making it a perfect meal for when you want something hearty yet healthy.

Ingredients

• 2 medium Tatume squashes – their small size makes them ideal for stuffing.
• 1 cup quinoa – I love the texture it adds.
• 2 cups kale, chopped – go for the curly kind for extra crunch.
• 1 tbsp extra virgin olive oil – my go-to for sautéing.
• 1/2 cup vegetable broth – keeps everything moist and flavorful.
• 1 clove garlic, minced – because everything’s better with garlic.
• Salt and pepper – just a pinch to bring out the flavors.

Instructions

1. Preheat your oven to 375°F. This ensures your squash cooks evenly.
2. Cut the Tatume squashes in half lengthwise and scoop out the seeds. A spoon works great for this.
3. Drizzle the squash halves with olive oil and season with salt and pepper. This step adds so much flavor.
4. Place the squash halves on a baking sheet, cut side down, and roast for 20 minutes. They should be just tender.
5. While the squash roasts, rinse the quinoa under cold water. This removes any bitterness.
6. In a saucepan, bring the vegetable broth to a boil, add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes. Perfect quinoa every time.
7. Heat olive oil in a pan over medium heat, add the garlic and kale, and sauté until the kale is wilted, about 5 minutes. The aroma will be amazing.
8. Mix the cooked quinoa with the kale. This is your stuffing mixture.
9. Flip the roasted squash halves, fill them with the quinoa and kale mixture, and return to the oven for 10 minutes. The tops should be slightly crispy.

Finally, you’ll love how the tender squash pairs with the crunchy kale and fluffy quinoa. Serve it with a sprinkle of Parmesan on top for an extra flavor boost.

Tatume Squash and Black Bean Tacos

Oh, you’re going to love these Tatume Squash and Black Bean Tacos. They’re a perfect blend of hearty and fresh, with a little kick to wake up your taste buds.

Ingredients

• 1 cup diced Tatume squash (I like to leave the skin on for extra texture)
• 1 can black beans, drained and rinsed (go for low-sodium if you’re watching your salt intake)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 tsp cumin (because what’s a taco without it?)
• 1/2 tsp chili powder (adjust if you’re not into too much heat)
• 4 small corn tortillas (warmed up, they just taste better)
• 1/4 cup crumbled feta cheese (trust me, it’s a game-changer)
• Fresh cilantro for garnish (because we eat with our eyes first)

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the diced Tatume squash to the skillet. Cook for 5 minutes, stirring occasionally, until it starts to soften.
3. Tip: Don’t overcrowd the pan. Give the squash room to brown slightly for extra flavor.
4. Stir in the black beans, cumin, and chili powder. Cook for another 3 minutes, until everything is heated through.
5. Tip: If the mixture seems dry, a splash of water can help loosen it up.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. Keep them wrapped in a clean towel to stay warm.
7. Tip: For extra flavor, lightly toast the tortillas until they have a few charred spots.
8. Divide the squash and bean mixture evenly among the tortillas. Top with crumbled feta cheese and fresh cilantro.

Zesty and satisfying, these tacos are a delightful mix of creamy beans, tender squash, and the sharpness of feta. Serve them with a side of lime wedges for an extra zing that ties everything together.

Creamy Tatume Squash Soup with Coconut Milk

Now, imagine a bowl of soup that’s both comforting and a little exotic, blending the creamy texture of tatume squash with the rich, tropical notes of coconut milk. It’s the kind of dish that feels like a hug on a chilly evening.

Ingredients

• 2 cups diced tatume squash (peeled and seeded, because nobody wants a surprise crunch)
• 1 can (13.5 oz) coconut milk (full-fat for that luxurious texture)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 small onion, diced (because every great soup starts here)
• 2 cloves garlic, minced (more if you’re feeling bold)
• 3 cups vegetable broth (homemade if you’ve got it, but no shame in store-bought)
• Salt to taste (I know, I said avoid ‘to taste,’ but salt is personal)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers (about 1 minute).
2. Add the diced onion and cook until translucent, stirring occasionally (about 5 minutes).
3. Toss in the minced garlic and cook for another minute until fragrant (don’t let it burn!).
4. Add the diced tatume squash to the pot, stirring to combine with the onions and garlic.
5. Pour in the vegetable broth, bringing the mixture to a boil (then reduce to a simmer).
6. Let it simmer uncovered for 20 minutes, or until the squash is fork-tender.
7. Blend the soup until smooth using an immersion blender (or carefully transfer to a blender in batches).
8. Stir in the coconut milk and heat through for another 5 minutes (do not boil).
9. Season with salt as needed, and serve hot.

Gorgeously smooth with a hint of sweetness from the squash and a creamy richness from the coconut milk, this soup is a dream. Try topping it with toasted coconut flakes or a drizzle of chili oil for an extra kick.

Tatume Squash and Tomato Ratatouille

Feeling like you need a cozy, veggie-packed dish to wind down your week? This Tatume Squash and Tomato Ratatouille is your go-to. It’s hearty, flavorful, and surprisingly simple to whip up.

Ingredients

• 2 cups Tatume squash, diced (I love its buttery texture)
• 1 cup cherry tomatoes, halved (they burst beautifully)
• 1/4 cup extra virgin olive oil (my kitchen staple)
• 1 medium onion, thinly sliced (yellow for sweetness)
• 2 garlic cloves, minced (fresh is best)
• 1 tsp salt (to draw out flavors)
• 1/2 tsp black pepper (freshly ground, please)
• 1 tbsp fresh basil, chopped (for that bright finish)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for roasting.
2. In a large bowl, toss the Tatume squash and cherry tomatoes with olive oil, ensuring they’re well coated.
3. Spread the squash and tomatoes on a baking sheet in a single layer for even cooking.
4. Roast for 25 minutes, or until the squash is tender and the tomatoes have burst.
5. While roasting, heat a tablespoon of olive oil in a skillet over medium heat.
6. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
7. Combine the roasted veggies with the onion mixture in the skillet, stirring gently.
8. Season with salt and pepper, then let it simmer together for 5 minutes to meld the flavors.
9. Garnish with fresh basil before serving for a pop of color and freshness.

After all is said and done, you’ll love the creamy squash against the juicy tomatoes. A sprinkle of feta on top before serving? Absolute perfection.

Spicy Tatume Squash Stir-Fry

Perfect for those nights when you’re craving something quick, flavorful, and a little bit spicy, this Spicy Tatume Squash Stir-Fry is a game-changer. You’ll love how the squash’s natural sweetness balances the heat.

Ingredients

• 2 cups Tatume squash, sliced into half-moons (trust me, the skin is tender enough to leave on)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (fresh is best here)
• 1 tsp red pepper flakes (adjust if you’re not into too much heat)
• 1/2 tsp salt (I find this is just the right amount)
• 1/4 cup water (for deglazing the pan)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the sliced Tatume squash to the skillet. Spread them out in a single layer for even cooking.
3. Let the squash cook undisturbed for 2 minutes to get a nice sear. Tip: Resist the urge to stir too early!
4. Add the minced garlic and red pepper flakes to the skillet. Stir everything together for about 30 seconds until fragrant.
5. Pour in the water to deglaze the pan, scraping up any browned bits with a wooden spoon. Tip: Those bits are flavor gold!
6. Season with salt, then cover the skillet and reduce the heat to medium. Let it cook for another 3 minutes. Tip: This steams the squash to perfection.
7. Remove the lid and give everything a final stir. Cook for an additional minute if there’s excess liquid.

Absolutely delightful, this stir-fry offers a crisp-tender texture with a kick that’s not overpowering. Serve it over a bed of quinoa for a hearty meal, or alongside grilled chicken for a protein boost.

Tatume Squash and Goat Cheese Tart

Unbelievably easy yet impressively elegant, this Tatume Squash and Goat Cheese Tart is your next go-to for brunch or a light dinner. You’ll love how the creamy goat cheese balances the squash’s subtle sweetness.

Ingredients

• 1 pre-made pie crust (because who has time to make dough from scratch?)
• 2 cups thinly sliced Tatume squash (mandoline slicers are a game-changer here)
• 4 oz goat cheese, crumbled (room temp blends smoother)
• 2 tbsp extra virgin olive oil (my kitchen staple for everything)
• 1 large egg, beaten (room temp eggs mix better, trust me)
• 1/2 tsp salt (I like sea salt for its mild flavor)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 375°F. A properly heated oven is key to a golden crust.
2. Lay the pie crust in a 9-inch tart pan, pressing gently into the edges. No tears? You’re a pro.
3. Brush the crust with a thin layer of the beaten egg. This creates a barrier so the squash doesn’t make the crust soggy.
4. Arrange the Tatume squash slices in overlapping circles on the crust. Think of it as edible art.
5. Drizzle with olive oil, then sprinkle with salt and pepper. Seasoning each layer builds flavor.
6. Scatter the crumbled goat cheese evenly over the squash. More cheese is always an option.
7. Bake for 25-30 minutes, until the edges are golden and the cheese is slightly bubbly. Watch for that perfect color.
8. Let the tart cool for 5 minutes before slicing. Patience rewards you with clean cuts.

Mmm, the tart comes out with a flaky crust, creamy center, and just the right amount of squash bite. Try serving it with a drizzle of honey for a sweet contrast.

Baked Tatume Squash with Brown Sugar and Cinnamon

Let me tell you about this cozy, sweet dish that’s perfect for those chilly evenings or when you’re craving something a bit indulgent yet simple. It’s a baked Tatume squash with a sprinkle of brown sugar and cinnamon that’ll make your kitchen smell like heaven.

Ingredients

• 1 medium Tatume squash (about 2 lbs) – look for one that feels heavy for its size.
• 2 tbsp unsalted butter, melted – I always go for unsalted to control the seasoning.
• 1/4 cup brown sugar – packed, because that’s where the magic is.
• 1 tsp ground cinnamon – Ceylon cinnamon is my favorite for its sweet, floral notes.
• A pinch of salt – just to balance the sweetness.

Instructions

1. Preheat your oven to 375°F (190°C). This temp is perfect for getting the squash tender without drying it out.
2. Cut the Tatume squash in half lengthwise. Scoop out the seeds with a spoon – save them for roasting if you like!
3. Place the squash halves cut-side up on a baking sheet. Brush the inside with melted butter – this adds richness and helps the topping stick.
4. Sprinkle the brown sugar evenly over each half, then dust with cinnamon and a pinch of salt. The sugar will caramelize as it bakes, creating a delicious crust.
5. Bake for 35-40 minutes, or until the squash is fork-tender and the topping is bubbly. Tip: Check at 30 minutes to prevent over-browning.
6. Let it cool for 5 minutes before serving. This allows the flavors to meld and the squash to firm up slightly.

After baking, the squash turns wonderfully soft, almost creamy, with a caramelized, spiced topping that’s just irresistible. Try serving it with a dollop of whipped cream or alongside roasted meats for a sweet-savory combo that’s sure to impress.

Tatume Squash and Chicken Curry

Hey there! If you’re looking for a cozy, flavorful dish that’s a breeze to make, this Tatume Squash and Chicken Curry is your go-to. It’s packed with vibrant flavors and comes together in no time, perfect for those busy weeknights.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb chicken thighs, cut into bite-sized pieces (bone-in adds more flavor, but boneless works too)
• 1 medium Tatume squash, diced (about 2 cups)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy texture)
• 2 tbsp curry powder (I love a spicy kick, but mild works if you prefer)
• 1 small onion, finely chopped
• 2 garlic cloves, minced (fresh is best here)
• 1 cup chicken broth (homemade if you have it)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chicken pieces and cook until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Toss in the onion and garlic, sautéing until soft and fragrant, about 3 minutes. Tip: Keep stirring to prevent burning.
4. Stir in the curry powder and cook for 1 minute to toast the spices, releasing their flavors.
5. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
6. Add the diced Tatume squash, cover, and simmer until the squash is tender and the chicken is cooked through, about 15 minutes. Tip: Check at 10 minutes to avoid overcooking the squash.
7. Season with salt, taste, and adjust as needed.

Final thoughts: This curry is a beautiful balance of creamy and hearty, with the squash adding a subtle sweetness. Serve it over steamed rice or with warm naan for soaking up all that delicious sauce.

Tatume Squash Noodles with Pesto

Just when you thought squash couldn’t get any more versatile, here comes Tatume Squash Noodles with Pesto to prove you wrong. It’s a light, refreshing dish that’s perfect for those late summer evenings when you want something quick yet satisfying.

Ingredients

• 2 medium Tatume squashes – spiralized into noodles, because their mild flavor is perfect for soaking up the pesto.
• 1/2 cup fresh basil leaves – packed, for that vibrant green color and fresh taste.
• 1/4 cup extra virgin olive oil – my go-to for its fruity notes that elevate the pesto.
• 1/4 cup grated Parmesan cheese – because what’s pesto without a little cheesy goodness?
• 2 tbsp pine nuts – lightly toasted, for a crunchy contrast.
• 1 garlic clove – minced, for a bit of a kick.
• Salt to taste – I like to start with 1/4 tsp and adjust from there.

Instructions

1. Start by spiralizing the Tatume squashes into noodles. If you don’t have a spiralizer, a vegetable peeler works in a pinch.
2. In a food processor, combine the basil, olive oil, Parmesan, pine nuts, and garlic. Pulse until smooth. Tip: Scrape down the sides occasionally to ensure everything is evenly incorporated.
3. Heat a large skillet over medium heat. Add the squash noodles and sauté for about 3 minutes, just until they’re slightly softened but still have a bite. Tip: Don’t overcook them, or they’ll become mushy.
4. Remove the skillet from heat and toss the noodles with the pesto until evenly coated. Tip: If the pesto is too thick, a splash of warm water can help loosen it up.
5. Season with salt to taste and serve immediately.

Delightfully fresh and herbaceous, these Tatume Squash Noodles with Pesto are a testament to summer’s bounty. The noodles have a satisfying al dente texture, while the pesto adds a creamy, nutty depth. Try topping with extra Parmesan and a sprinkle of red pepper flakes for an extra kick.

Tatume Squash and Shrimp Skillet

Perfect for those evenings when you’re craving something light yet satisfying, this Tatume Squash and Shrimp Skillet combines fresh flavors in a one-pan wonder. You’ll love how quick it comes together, making it a weeknight favorite in no time.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb medium shrimp, peeled and deveined (I like to pat them dry for better searing)
• 2 cups Tatume squash, diced (about 1 medium squash)
• 2 cloves garlic, minced (fresh is best here)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• Salt, to taste (I start with 1/4 tsp and adjust)
• 1/4 cup fresh parsley, chopped (for that bright finish)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shrimp in a single layer, seasoning with a pinch of salt. Cook for 2 minutes per side until pink and opaque, then transfer to a plate.
3. In the same skillet, add the Tatume squash and cook for 3 minutes, stirring occasionally, until slightly softened.
4. Stir in the garlic and red pepper flakes, cooking for 1 minute until fragrant.
5. Return the shrimp to the skillet, tossing everything together to combine and heat through, about 1 minute.
6. Remove from heat and sprinkle with fresh parsley before serving.

Vibrant and full of flavor, this dish offers a delightful contrast between the tender shrimp and the crisp-tender squash. Serve it over a bed of quinoa or with crusty bread to soak up the juices for a complete meal.

Tatume Squash Bread with Walnuts

Now, if you’re looking for a cozy, nutty twist on your usual bread, this Tatume Squash Bread with Walnuts is your go-to. It’s subtly sweet, wonderfully moist, and packed with crunchy walnuts for that perfect bite.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup granulated sugar (because who doesn’t love a little sweetness?)
• 1/2 cup packed brown sugar (for that deep, molasses-like flavor)
• 1 tsp baking soda (the magic rise-maker)
• 1/2 tsp salt (just enough to balance the sweetness)
• 1/2 tsp cinnamon (a warm spice that pairs beautifully with squash)
• 1 cup mashed Tatume squash (steamed and cooled, it’s the star here)
• 2 large eggs (room temp blends better, trust me)
• 1/2 cup vegetable oil (keeps it moist without overpowering)
• 1/2 cup chopped walnuts (for that essential crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A little oil or butter does the trick.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon. No lumps allowed!
3. In another bowl, mix the mashed Tatume squash, eggs, and vegetable oil until smooth. Tip: The smoother the squash, the more even your bread.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy bread.
5. Fold in the chopped walnuts gently. They’re precious cargo.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Evenness is key for uniform baking.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 50 minutes.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience rewards you with perfect slices.

How this bread turns out is nothing short of magical—moist with a tender crumb, subtly sweet with a hint of cinnamon, and those walnuts add a delightful crunch. Try it toasted with a smear of butter for breakfast, or as is for a satisfying snack.

Tatume Squash and Sausage Stuffed Peppers

Unbelievably easy and packed with flavor, these Tatume Squash and Sausage Stuffed Peppers are your next weeknight dinner hero. You’ll love how the squash adds a sweet, nutty flavor that pairs perfectly with the savory sausage.

Ingredients

• 4 large bell peppers, any color (I love using a mix for a pop of color)
• 1 lb Italian sausage (go for spicy if you like a kick)
• 1 cup Tatume squash, diced (about 1 small squash)
• 1/2 cup onion, finely chopped (yellow or white works great)
• 2 cloves garlic, minced (fresh is best here)
• 1 cup cooked rice (leftover rice is perfect for this)
• 1/2 cup shredded mozzarella cheese (because everything’s better with cheese)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1/2 tsp salt (adjust to your liking)
• 1/4 tsp black pepper (freshly ground if you have it)

Instructions

1. Preheat your oven to 375°F. This ensures it’s hot enough to cook the peppers evenly.
2. Cut the tops off the bell peppers and remove the seeds and membranes. A spoon works great for scraping out the insides.
3. Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, until it’s no longer pink, about 5 minutes.
4. Add the onion and garlic to the skillet, sautéing until the onion is translucent, about 3 minutes. Tip: Don’t rush this step; letting the onion soften fully brings out its sweetness.
5. Stir in the diced Tatume squash and cook for another 2 minutes, just until it starts to soften.
6. Remove the skillet from heat and mix in the cooked rice, salt, and pepper. The rice helps bind everything together.
7. Stuff each bell pepper with the sausage mixture, packing it in tightly. Top each with mozzarella cheese.
8. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden. Tip: For extra crispy cheese, broil for the last 2 minutes.

Serve these beauties hot, and watch how the peppers are tender but still hold their shape, with a filling that’s hearty and bursting with flavors. They’re fantastic with a side of crusty bread to soak up any juices.

Tatume Squash and Lentil Stew

You know those cozy evenings when you crave something hearty yet healthy? This Tatume Squash and Lentil Stew is your answer, packed with flavors that hug you from the inside.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen staple for that rich flavor)
• 1 medium Tatume squash, diced (about 2 cups, skins on for extra nutrients)
• 1 cup green lentils, rinsed (they hold their shape beautifully)
• 4 cups vegetable broth (homemade if you’ve got it, but store-bought works fine)
• 1 medium onion, finely chopped (yellow for sweetness)
• 2 garlic cloves, minced (because everything’s better with garlic)
• 1 tsp ground cumin (for that warm, earthy note)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and garlic, sautéing for about 3 minutes until they’re soft and fragrant.
3. Stir in the cumin and let it toast for 30 seconds to unlock its flavors.
4. Toss in the diced Tatume squash and lentils, giving everything a good mix to coat.
5. Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cover and let it cook for 25 minutes.
6. After 25 minutes, check the lentils for tenderness. They should be soft but not mushy.
7. Season with salt, starting with 1/2 tsp and adjusting as needed. Let it simmer uncovered for another 5 minutes to thicken slightly.

Final thoughts: This stew is a delightful mix of creamy lentils and tender squash, with a broth that’s just rich enough. Serve it with a sprinkle of fresh herbs or a dollop of yogurt for an extra touch of comfort.

Tatume Squash Pancakes with Maple Syrup

Craving something sweet yet savory for breakfast? These Tatume Squash Pancakes with Maple Syrup are your answer. They’re fluffy, lightly spiced, and drizzled with the perfect amount of sweetness to start your day right.

Ingredients

• 1 cup grated Tatume squash (packed tight for maximum flavor)
• 1 cup all-purpose flour (I swear by King Arthur for the best texture)
• 1 tbsp sugar (just a touch to balance the squash)
• 1 tsp baking powder (the secret to fluffiness)
• 1/2 tsp cinnamon (adds a warm, cozy note)
• 1/4 tsp salt (don’t skip this, it brings out all the flavors)
• 3/4 cup milk (whole milk makes them extra rich)
• 1 egg (room temp blends smoother)
• 2 tbsp melted butter (unsalted is my go-to)
• Maple syrup for serving (the real deal, please!)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
2. In another bowl, mix the milk, egg, and melted butter until well combined.
3. Fold the grated Tatume squash into the wet ingredients. Tip: Squeeze out excess moisture from the squash for crispier pancakes.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Lumps are okay; overmixing leads to tough pancakes.
5. Heat a non-stick skillet over medium heat (about 350°F). Lightly grease with butter.
6. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
7. Flip and cook until golden brown, another 2 minutes. Tip: Keep finished pancakes warm in a 200°F oven.
8. Serve hot, drizzled with maple syrup.

These pancakes are wonderfully tender with a hint of squash sweetness. Try topping with toasted pecans for an extra crunch.

Tatume Squash and Mushroom Risotto

You know those dishes that just feel like a hug in a bowl? That’s exactly what this Tatume Squash and Mushroom Risotto is all about. Perfect for when you’re craving something creamy, comforting, and a little bit fancy without the fuss.

Ingredients

• 1 cup Arborio rice (the secret to that perfect risotto texture)
• 4 cups chicken or vegetable broth (homemade if you’ve got it, but no stress if not)
• 1 Tatume squash, diced (about 2 cups—trust me, it’s worth seeking out)
• 8 oz mushrooms, sliced (cremini are my go-to for their earthy flavor)
• 1 small onion, finely chopped (white or yellow, whatever’s in your pantry)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1/2 cup dry white wine (a splash for the risotto, the rest for you)
• 1/4 cup grated Parmesan cheese (plus extra for serving, because why not?)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 2 tbsp unsalted butter (for that rich finish)
• Salt and freshly ground black pepper (to season as you go)

Instructions

1. Heat the broth in a saucepan over medium heat until simmering, then reduce to low to keep warm.
2. In a large pan, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
3. Add the mushrooms and Tatume squash to the pan. Cook until the vegetables start to soften, about 5 minutes. Tip: Don’t overcrowd the pan to ensure everything cooks evenly.
4. Stir in the Arborio rice, coating it well with the oil and vegetables. Toast for 1-2 minutes until the edges of the rice become slightly translucent.
5. Pour in the white wine, stirring constantly until it’s fully absorbed. This is where the flavor starts to build!
6. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This patience pays off with creamy risotto.
7. After about 18-20 minutes, the rice should be al dente and the risotto creamy. Remove from heat and stir in the butter and Parmesan. Season with salt and pepper to taste. Tip: The risotto should flow slowly when spooned—it’s called all’onda, or ‘wavy’ in Italian.
8. Let the risotto rest for 2 minutes before serving. This allows the flavors to meld beautifully.

Now, the moment of truth. This risotto is luxuriously creamy with a slight bite from the al dente rice, and the Tatume squash adds a sweet, nutty flavor that pairs perfectly with the earthy mushrooms. Try serving it with a drizzle of truffle oil for an extra touch of decadence.

Tatume Squash Chips with Sea Salt

Who knew that turning tatume squash into chips could be so easy and delicious? You’ll love these crispy, salty snacks that are perfect for any time of day.

Ingredients

• 2 medium tatume squashes (they’re like zucchini but rounder and sweeter)
• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 1 tsp sea salt (flaky is best for that crunch)

Instructions

1. Preheat your oven to 225°F. Low and slow is the key to crispy chips.
2. Wash the tatume squashes thoroughly. No one likes gritty chips.
3. Slice the squashes into 1/8-inch rounds. A mandoline slicer makes this quick and even.
4. Toss the slices with olive oil in a bowl. Make sure each piece is lightly coated.
5. Arrange the slices in a single layer on a baking sheet. Overlapping leads to steaming, not crisping.
6. Sprinkle the sea salt evenly over the slices. Less is more; you can always add more after baking.
7. Bake for 2 hours, flipping the slices halfway through. They should be golden and crisp.
8. Let the chips cool on the baking sheet for 10 minutes. They’ll crisp up even more as they cool.

So there you have it—tatume squash chips that are irresistibly crunchy and lightly salted. Try serving them with a cool dip or just enjoy them straight off the baking sheet.

Conclusion

Ready to explore the versatility of tatume squash? Our roundup of 20 delicious recipes offers something for every season, ensuring your meals are always fresh and exciting. We invite you to try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos