Squash comes in a huge variety of shapes and flavors, and while you’ve probably heard of the popular ones, like butternut, zucchini, and spaghetti squash, there are plenty more less known like pear squash. You might have seen the cute, round sweet dumplings or the bright green kabocha at the store, and maybe even the pattypan that looks like a mini UFO.
Pear Squash Recipe
There are so many hidden types of squash out there that you’d rarely spot unless you happen to know a neighbor who grows these garden treasures. Some are so unusual you might not even realize they’re squash, like little surprise packages just waiting to be discovered.
If you love exploring farmers' markets, or visit Asian vegetable shops, you've probably come across a few types of squash you don’t usually see in regular grocery stores. Now and then, though, a unique variety pops up in my local produce market, like this time I found the giant pear squash. The name pretty much says it all, imagine a squash that looks like a huge pear! And yes, it really is that big; no photo tricks here.
The giant pear squash has a soft, mild flavor, kind of like yellow summer squash, and you can use it in any recipe where you’d normally go for something mild, like zucchini. If the squash is fresh and young, you can leave the seeds in, they’ll be soft enough to eat. But if it’s a bit older, you might want to scoop out the middle; while the core itself is fine to eat, the seeds can get too hard to chew. It’s one of those garden surprises that’s just fun to cook with and try in new dishes!
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⭐Why You'll Love This Pear Squash
- Quick and Easy: This recipe is super simple and takes less than 30 minutes, making it perfect for busy weeknights.
- Versatile: You can enjoy it as a main dish or a side, and it goes great with grains, flatbreads, or salads. Feel free to add your favorite veggies or proteins to make it just right for you!
- Easy to Customize: Adjust the spices, toss in some herbs, or add ingredients like bell peppers or tomatoes to make it your own!
- Great for Meal Prep: This dish keeps well in the fridge, so it’s awesome for meal prep. The flavors even get better as leftovers!
🧾Pear Squash Ingredients
Here’s the breakdown of what’s in this pear squash recipe:
- Pear Squash: I go for firm pear squash. It softens nicely as it cooks, adding a tender bite with a mild, slightly sweet flavor.
- Extra Virgin Olive Oil: Using extra virgin olive oil adds a rich, slightly fruity taste that brings everything together.
- Onion: Onion gives a sweet, savory depth and creates a deliciously aromatic base, especially when it softens and caramelizes a bit.
- Garlic Cloves: Fresh garlic adds a unique aroma and flavor, slightly spicy at first but mellowing and sweetening as it cooks.
- Sea Salt: Sea salt ties all the flavors together, making each one shine.
- Black Pepper, Cumin, Paprika, and Turmeric: These spices add warmth and flavor. Black pepper gives mild heat, cumin brings an earthy tone, paprika adds a hint of smoke, and turmeric gives a warm color and slight bitterness.
- Canned Red Beans: I use canned red beans for protein, bulk, and a creamy texture. White beans work well, too!
- Parsley: A sprinkle of parsley adds fresh color and a light, herbal finish.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Pear Squash
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Peel and dice the pear squash into bite-sized pieces, then set aside.
2. In a large pan heat extra virgin olive oil. Add chopped onion, season with sea salt, and cook for 4–5 minutes over medium heat until translucent.
3. Add the minced garlic and cook for one more minute until it smells good.
4. Add the diced pear squash to the pan, season with salt, and stir to coat in oil.
5. Cover the pan and cook on low heat for 10 minutes until the squash softens slightly.
6. Add the spices and red kidney beans to the pot and stir to mix.
7. Cover and cook on low heat for 2 minutes.
8. Serve warm, topped with chopped parsley.
🍽 What to Serve with Pear Squash
This pear squash dish is versatile and a delicious combination that can be served as a main course.
I enjoy serving it with ciabatta slices, garlic bread, or cornbread to soak up any leftover sauce or juices.
For drinks, I like a glass of lemonade, and for dessert, peanut butter mousse is a perfect finish.
💭Tips for Recipe Success
Prepping the Pear Squash: Peel off the tough skin with a vegetable peeler. If it’s a large squash, cut it in half and remove the seeds. Dice it into even pieces so everything cooks evenly and stays tender.
Using Black Kidney Beans: For canned beans, give them a good rinse to remove extra salt and starch for a cleaner taste.
Slowly Sauté the Aromatics: Cook the onions until they’re soft and sweet, then add the garlic briefly until it’s fragrant. This keeps the garlic from burning and adds a nice depth of flavor.
Check Squash for Doneness: Pierce with a fork, it should be tender but not mushy.
Storing Leftovers: Keep any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually get better over time, perfect for meal prep!
🍛More Dinner Recipes!
Here are more of my favorite dinner recipes! Try these:
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📖 Recipe
Pear Squash
Ingredients
- 700 g Pear Squash
- 2 tablespoon Extra Virgin Olive Oil
- 1 Onion
- 2 Garlic Cloves
- 1 teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Cumin Powder
- ½ teaspoon Paprika
- ¼ teaspoon Turmeric
- 1 can Red Beans
- Parsley
Instructions
- Peel, and dice the pear squash into bite-sized pieces. Set aside.
- Heat the extra virgin olive oil in a large saucepan over medium heat.
- Add the chopped onion, season with sea salt, and cook until it becomes translucent about 4–5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the diced pear squash to the saucepan and season with salt, stirring to coat the pieces in the oil.
- Cover the saucepan and sauté over low heat for 10 minutes, allowing the squash to soften slightly.
- Add black pepper, cumin powder, paprika, and turmeric. Stir well for about 1 minute to allow the spices to become aromatic and coat the pieces of pear squash in the spices.
- Add the red kidney beans to the saucepan, stirring to combine.
- Cover, and cook over low heat for 2 minutes.
- Serve warm, garnished with chopped parsley.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This pear squash recipe is a delightful autumnal treat! The combination savory squash with beans is surprisingly delicious. The flavors are well-balanced, and the dish is easy to prepare. I highly recommend it for a cozy fall meal.