With the summer upon us, it's time to welcome squash recipes into our daily diets. Don't worry, it's not what you think, we have got recipes which you can have every day if you want to! 
Squash is healthy, loaded with vitamin A and very diverse, so here are some of the best squash food recipes that we came across!

Butternut Squash Bharta

Butternut Squash mashed with Indian spices. This has to be one the best squash foods! This easy side dish is spiced, vegan, gluten-free and goes well with any bread!

Ingredients- 

• 2 tablespoons oil 30 ml
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon black mustard seeds
• 1 large red onion chopped
• 6 large garlic cloves chopped
• 1.5 inch ginger chopped
• 1 green chili chopped, or more to taste
• 2 large tomatoes chopped
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon smoked paprika
• 3/4 teaspoon salt or to taste
• 1/2 teaspoon sugar optional
• 2 lb diced butternut squash around 5 cups diced squash
• 1/3-1/2 cup water
• 2-3 tablespoons chopped cilantro

Method-

1. Press the saute button on the Instant Pot. When it displays hot, add the oil and then add the cumin seeds and mustard seeds. Let them pop.
2. Then add the onion, garlic, ginger and green chili. Saute 2 to 3 minutes.
3. Add the chopped tomatoes, stir and deglaze the pot. There shouldn't be any browned bits stuck to the bottom of the pot. Add the coriander powder, red chili powder, garam masala, smoked paprika, salt and sugar. Mix until combined.
4. Add the butternut squash and water (1/3 to 1/2 cup, squash releases a lot of water when pressure cooked).
5. Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 8 minutes. Let the pressure release naturally for 5 minutes and then do a quick release.
6. Open the pot, press saute and then mash the cooked squash with a potato masher. You may also use a fork.
7. Cover the pot with a glass lid and let it simmer on saute mode for 7 to 10 minutes until the excess water evaporates and bharta becomes little dry. 
8. Note: it splutters, so best to cover the pot with a glass lid when it's simmering on saute.
9. The bharta will thicken more as it cools down. Add cilantro.

Garnish with more cilantro and serve butternut squash bharta with roti, paratha or rice!

Zucchini Noodles

zucchini noodles "zoodles" - the best way! This garlic parmesan zucchini noodles recipe is easy and delicious. It's also low-carb and keto-friendly! 

Ingredients-

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 2 medium zucchini
• 2 tbsp parmesan, grated
• salt and pepper, to taste

Method-

1. Slice the ends off the zucchini and place it on your spiralizer. Turn the spiralizer and create zucchini noodles.
2. Heat the oil in a large pan on medium heat. Add the garlic and sauté for 30 seconds. 
3. Add the zucchini noodles and toss them for one minute, just to warm through, then turn off the heat. 
4. Sprinkle on the grated parmesan along with salt and pepper, give them another toss in the pan, then serve them up. 

You can also make this recipe with Mexican squash. Hope you enjoyed these recipes, head over to our recipe section for more amazing summer foods!