Italian · Dessert

Lemon and olive oil Squash Cookies

A Tuscan take on Squash Cookies, built on lemon and olive oil and finished the way we like it. Ready in about 55 min and easily enough for 4 people.

4.8 from 3,577 cooks

Prep20 min

Cook35 min

Serves4

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the lemon and olive oil elements, and pat the squash dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Italian

Weeknight-friendly Aubergine Medley with the tomato and oregano we come back to again and...

37 min · Medium

Italian

The kind of Italian plate you make on repeat. chilli and pecorino, a proper bake, and a finish...

2 hr 20 min · Medium

Italian

Weeknight-friendly Beef Tabbouleh with the chilli and pecorino we come back to again and again....

25 min · Easy

Italian

Our tested Slow-Cooked Tofu Stir-Fry: Tuscan, generous, and balanced with garlic and basil....

1 hr 45 min · Advanced