Squash & Gourds
1180 recipes found
Aioli With Roasted Vegetables
In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal. The aioli can be made up to three days ahead and stored in the refrigerator. The vegetables are best roasted right before serving.
Pumpkin Spiked Latte
It may be considered "basic," but it sure tastes good! Instead of relying on your favorite barista to steam a nice hot cup, now it's easier than ever to make your favorite Pumpkin Spiked Latte at home! See below for a fantastic recipe from De'Longhi and US Barista Champion, Laila Ghambari of Cherry Street Coffee House in Seattle.
Pumpkin Lemonade
This Pumpkin Lemonade recipe is a refreshing, unexpected way to use up that extra bit of leftover pumpkin puree! Garnish with cinnamon or nutmeg. Serve cold.
Spaghetti Squash
Oven Roasted Spaghetti Squash
Zucchini, Apple, Bell pepper salad
This is not "mine" It is a recipe from a popular 60"s American Cookbook Mc Call's. I never see it posted anywhere and it is so refreshing and simple. Great as a burger or BBQ side.
Zucchini with Spicy Anchovy Butter
We first started serving this sauce years ago, spooned over fat shrimp that had been grilled in their shells over hardwood coals. We'd peel and eat the shrimp, dipping them in the sauce, licking the deliciousness off our fingers. It was so addictive we found ourselves putting more sauce onto the plate so we could mop it up with hunks of warm bread. Why stop at shrimp? Now we spoon it on steamed spinach, roasted beets, or cooked vegetables like these.
Cucumber Avocado Salad
Refreshing salad for a hot day
Zucchini and Chickpea Salad
Celebrate the summer with this grilling zucchini and chickpea salad! To contrast the tenderness of grilled zucchini, I have used crunchy roasted chickpeas. The smokiness of the grilled zucchini also pairs nicely with the salsa made out of cherry tomatoes, shallots and herbs. Use this salad as your main meal, or pair it with grilled meats!
Pumpkin Dessert
Traditional Turkish dessert, made by only 4 simple ingredients. Obviously the walnuts makes the finishing touch to the dish and gives the irresistible taste. It takes many trials to reach perfect pumpkin dessert like our ancestors. Recipe serves for 6-8 people, but usually it finishes in the kitchen...
Purple Kale, Roast Pumpkin and Dukkah Almond Salad
A warming, winter super food salad…
Pumpkin Soup Served in a Pumpkin (Potage au Potiron)
There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins. My mother would make soup just this way; she served it in the pumpkin, too. We kids looked forward to it every year. Along the way I’ve improved it a little bit. I added the croutons, which I sauté in butter and salt. She didn’t do that. I love soup, and this soup in particular. We usually have Thanksgiving up in the Catskills, at our friends’ house. I always say I’m not cooking, and I end up cooking. This is what I make.
Healthy Pumpkin Frosting
Lately I've become slightly obsessed with topping muffins with healthy frosting. I guess a muffin is a cupcake if you add frosting, but I'm still calling them muffins so I can get away with eating them for breakfast. Since the season of all things pumpkin is upon us, I thought it'd be great to have a pumpkin frosting to top some blueberry muffins I made. Here's the link to my post/recipe: http://immaeatthat.com/2013/10/14/classic-blueberry-muffins/
Zucchini With Fresh Tomatoes and Mozzarella
Microwave Summer Vegetable Soup
Tahini Salad
Tomato and Zucchini Panzanella
Jennie Cook's Zucchini Butter
It turns out zucchini wants to be butter. Grated fine, it cooks down quickly, pooling into a soft, freckly green pile. Try this pure distillation recipe now!
Seaweed Salad With Scallops
Sweet and briny scallops need little more than a splash of oil and a pinch of seasoning to be delicious. Because they’re often enjoyed raw, it’s important to purchase fresh, high-quality bivalves. Many store-bought scallops are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it’s important to look for scallops that are labeled “dry” or “dry-packed.” A waterlogged scallop doesn’t sear well, and a phosphate-marinated scallop may taste like soap, especially when consumed raw as they are here. In this 10-minute recipe, the scallop takes center-stage while seaweed and cucumber provide texture, and soy sauce and sesame oil add depth.
Butternut Tomato sauce
I paid more than $6 for a jar of gourmet pasta sauce, but after reading the ingredients I realized it was pretty simple. Adding defrosted butternut squash--the whole package with a quart jar of homemade or quality prepared tomato pasta sauce--couldn't be easier. Not only does this add a great nutritional punch, but its a complex flavor and nice thickness that adds a lot to homemade sauce or baked pasta dishes.
Quick Swedish Pickled Cucumbers: An Adventure in Cooking from Fäviken
Like many Swedish pickled cucumbers recipes, Chef Nilsson calls for one part white vinegar to two parts sugar and three parts water for quick crisp cucumbers.
Zucchini Rösti
Zucchini Rosti is the Swiss recipe of hash browns. It’s a big pancake made out of shredded potatoes, crispy on the outside and soft in the centre. Try it!
Crispy Greek Zucchini
My sister got married in Greece this summer and my favorite part of the trip was the food. Last night we recreated our favorite Greek dishes we enjoyed on vacation. I was I'm charge of making the thin, light, and crispy zucchini strips we enjoyed at so many restaurants. I doubt they use beer in the batter in Greece, but I couldn't resist adding a touch more flavor to this already delicious treat.
OMG Awesome Pumpkin Pie Milkshake
Oh my gosh!. This is the best milkshake I have ever tried, and yes it does taste just like pumpkin pie! Adapted from blog, HowSweetEats.com "Grown Up Pumpkin Pie Milkshakes"
Homemade Pumpkin Purée
Homemade Pumpkin Purée is super easy and the little bit of extra effort is well worth it.