Do you know what today is? Squash Fest! Well, it is for Sunday Supper at least! We decided to come together today to share some absolute favorite recipes featuring squash of all kinds. From the end of the summer squash to the beginning of fall squash, you’ll find a recipe to suit your needs. For me, it’s zucchini noodles with basil vinaigrette…
I’m still on the zucchini noodle train, and there is no stopping it any time soon. In the past, I’ve cooked my “zoodles,” but I wanted to try an option using raw zucchini instead. As I was pondering the different options for a dish, a memory struck me. In late August of 2011, I posted about an amazing dinner I had at Tampa’s Refinery. One of the small plates we shared was a zucchini noodle pasta salad with basil vinaigrette. I instantly knew I should recreate it in my kitchen. Although it had been a few years, I figured I could make it happen since the memory of that dish was still so strong. What I came up with turned out pretty fantastic, in my opinion!
This salad (in my opinion) is a nice fusion of summer and fall flavors. The zucchini and basil bring the summertime memories, but the roasted sweet potatoes give a nice hint of the fall flavors to come in the next few months!
You’ve got sweet, savory, crunchy, and smooth all in one. I could definitely eat a large bowl of these zucchini noodles for lunch, but it also makes a great appetizer or side dish for dinner. I used sweet potatoes for my salad, but if you’re really wanting to up the squash factor, you could roast chunks of butternut squash instead to replace them. So so yummy!
Have you made a raw zucchini noodle salad before?
- 3 medium to large zucchini
- 3 sweet potatoes
- 2 tablespoons olive oil
- Salt and pepper
- 1 garlic clove
- 1 cup packed fresh basil leaves
- ¼ cup balsamic vinegar
- Generous pinch salt and pepper
- ½ cup extra virgin olive oil
- Preheat the oven to 400 degrees F. Peel the sweet potatoes, then dice into bite size cubes (about ¼ - ½ inch). Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper.
- Roast sweet potatoes for about 30 minutes, turning halfway through the cooking process. The potatoes should have browned edges but still be soft in the center.
- Meanwhile, prepare the vinaigrette. Add the garlic, basil, balsamic, salt, and pepper into a food processor. Pulse about 10 times to achieve a fine chop of the ingredients.
- Slowly drizzle in the extra virgin olive oil until incorporated, pulsing the food processor as you do so. This recipe will yield more vinaigrette than needed for your salad; store the rest in the refrigerator for up to a week to use on future salads!
- To assemble the salad, use a spiralizing tool or julienne peeler to cut your zucchini into noodles. Place them in a salad bowl and add 3-4 tablespoons of vinaigrette. Toss to coat, adding a pinch of salt and pepper. Taste for seasoning, and add additional vinaigrette if needed.
- Finally. toss in the roasted sweet potato chunks before serving. Enjoy!
Make sure you check out all of the squash goodness in today’s Sunday Supper menu!
Starters – Appetizers & Cocktails:
- Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
- Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
- Zucchini Pizza Bites from Mommas Meals
- Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie
Pickles & Relish:
Soups & Salads:
- Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
- Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma’s Kitchen Chaos
- Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
- Tofu Vegetable Soup from What Smells So Good?
- Zucchini Cheese Soup from Noshing with the Nolands
- Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles
- Acorn Squash Ramen from Ninja Baking
- Beef, Butternut & Potato Pie from Cindy’s Recipes and Writings
- Beef Ragu over Spaghetti Squash from The Texan New Yorker
- Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
- Chorizo-Stuffed Zucchini from La Cocina de Leslie
- Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
- Italian Sausage Zucchini Lasagna from Curious Cuisiniere
- Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
- Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
- Sausage Stuffed Zucchini Cups from Bobbi’s Kozy Kitchen
- Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
- Spaghetti Squash Casserole from Shockingly Delicious
- Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor’s Adventures
- Stuffed Red Kuri Squash from Food Lust People Love
- Zucchini-Corn Pancakes from The Weekend Gourmet
- Cheesy Thyme Baked Acorn Squash from An Appealing Plan
- Creamy Baked Acorn Squash from Simply Gourmet
- Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
- Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
- Roasted Kabocha Squash from Peaceful Cooking
- Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
- Spaghetti Squash Fritters from Nosh My Way
- Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
- Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian
Sweets to Start or End the Day:
- Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
- Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
- Chocolate Zucchini Pancakes from Brunch with Joy
- Granny’s Zucchini Bread from Pies and Plots
- Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
- Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy’s Honey Bunch
- Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
- Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
- Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
- Zucchini Brownies from Eat, Drink and Be Tracy
- Zucchini Lemon Ginger Bread from Hezzi-D’s Books and Cooks
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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