Squash & Gourds
1180 recipes found
Chocolate Soufflé With Candied Squash
In this intensely rich recipe, you’ll jazz up a fudgy chocolate soufflé cake with crème fraîche and candied, cinnamon-scented butternut squash, turning a decadent dessert into something stunningly autumnal. The key to a soufflé is in handling your ingredients gently, so keep a close watch on the heat and cooking time. Cover your baked cake with the crème fraîche and your cooled butternut squash that has been simmered in a cinnamon honey syrup, and serve it in thin slivers. It’s the perfect chocolatey finish to a feast.
Jean-Georges Vongerichten’s Squash on Toast
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture. You’ll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar. Veteran cooks will immediately get the idea: Cook the onions awhile, until they’re dark and soft, then add the two liquids and continue to cook until they’re jammy. The process could take as long as an hour, depending on the heat, your attentiveness and the water content of the onions. But it isn’t difficult. Do not forget the mint; it’s not the same without it. (The New York Times)
Delicata Squash Chips
The sugars in the delicata squash caramelize and yield that crispness, rather than the starch frying up in a high temperature oven. This chip recipe is a must!
Childhood Zucchini Pancakes
There are million zucchini pancake recipes, but this is the one my mom made. Almost every week when I came back from school there was a plate full of warm little pancakes waiting for me. Today I make them for my daughter and her little buddies, and they love it. Often I substitute zucchini with a different vegetable – carrot, broccoli, peas – they clean up their plates not knowing that they have been tricked into eating a healthy meal!
Cucumber, Green Bean and Dill salad
This one originally draws from Mark Bittman. It's refreshing in the summertime and goes well with everything. Use equal parts cukes and beans, and cut them into equally sized bites.
White Bean, Summer Squash and Tomato Ragout
Serve this hearty ragout on its own or with pasta or whole grains.
Marinated mint zucchini salad
When zucchini season hits, I can't get enough of them in raw marinated salads. This year the first zucchinis came ouit the same week that I decided to invest in an herb garden. Luckily mint grows like a weed so I haven't killed my plant yet (my cilantro is another story...). This recipe does require a mandoline (the cheap ones are fine...just watch your fingers) or really strong knife skills because the salad is best with very thin slices of zucchini and onion.
Mentaiko or Bottagra Cucumber Toast with Poached Egg
My husband likes mentaiko (salted roe) on his rice, with pickles, and an ONSEN TAMAGO (Hot Springs Poached Egg) on top. Over the years we started a toast version of this Japanese dish. Onsen Tamago are made by lowering eggs in bamboo baskets into the Hot Springs waters which very slowly poach the eggs. If you have the Momofuku Cookbook by David Chang and Peter Meehan, look for the Slow-Poached Eggs recipe. Their version is very close to the real thing. This photo is a real Onsen Tamago with mentaiko (spicy version of tarako) on the Japanese favorite toast--extremely thick, toasted crusty on the outside, and soft and fluffy on the inside. I prefer a firmer, healthier bread, but be sure to cut it thick.
Watermelon-Cucumber Gazpacho
Soup is something you can have any time of year, but the same can’t be said for good watermelon, asparagus or tomatoes, so make the most of them. Gazpacho-type soups can be made at the last moment; they should feel hearty and thick. If you’d like, you can purée, chill and serve this soup as a beverage. Bear in mind that everything tends to taste less salty when it’s cold, so you may actually want to oversalt savory soups. Or just wait until the last minute and salt to taste.
Maple Baked Acorn Squash "Milkshake"
This is my favorite (although not the healthiest) way to prepare acorn squash. Normally, I'd puree it in a soup (with earthy fall flavors like bacon, chipotle, cumin, or roasted garlic) but for this recipe I decided to highlight the maple flavor, turning the puree into a milkshake. Coconut milk adds richness, vanilla rounds out the flavors and signals "dessert".
Smoky Garlic Chives, Squash and Bacon
Quick and easy stir fry. Kouza squash is my preferred squash for this dish but yellow squash and zucchini are fine substitutes.
Sinful Roasted Acorn Squash
I love to eat acorn squash during the fall. While it is delicious roasted with just a bit of salt and pepper, it's nice to add a bit of flair every once in a while . . .
Mixed Bean and Winter Squash Stew with Fresh Basil
I usually use a combination of white and red or borlotti beans for this stew. The fresh or frozen limas add a pale green, fresh bean to the mix. Soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.
Cucumber and Papaya Salad with Chili
This Papaya Cucumber combo is unusual and marvelous. Easy and refreshing Salad recipe that requires only 4 ingredients and takes a few minutes to make.
Zucchini and Cherry Tomato saute
Tomatoes are a summer staple, and, for the most part, the large heirlooms are different than but equally enjoyable to their runty cousins. However, I find that cherry tomatoes shine best either raw (like savory candy, pints of which can be wiped out in minutes) or very lightly cooked so they pop or explode in the mouth with a saucy goodness that a bigger sliced version simply lacks. Here is my favorite quick and easy version of the latter. This dish is a wonderful accompaniment to chicken, fish, or shrimp.
Squash Blossom and Garlic Frittata
Somewhere, in a book, I read about how Italians make frittatas with zucchini blossoms. Because they can. And over the years I've been training myself to make thinner frittatas with fewer ingredients and to let them cool to room temperature, like Italians do. Because everything they do seems better than what we do. - Amanda
Tomato-Cucumber Soup With Basil
Not quite a gazpacho, because it contains no bread, this is a summer soup that I can keep in the refrigerator and enjoy every day for lunch or dinner.
Dirt Candy
I've tried this Dirt Candy recipe with both raw & white sugar. Conventional white works best. I've also extended the trick to beets & carrots, which work well.
Winter Squash Pie
Could you make Claire Fountain’s traditional pumpkin pie with a can of processed orange mystery pulp? Of course, Ms. Fountain says — if you think you can live with yourself after. But you’ll need to turn in your C.S.A. badge and your copy of “The Omnivore’s Dilemma.”
Raw Butternut Squash Salad With Raisins and Ginger
This is a very simple yet very delicious salad, and it appeals to ominvores and vegans. The natural sweetness of raisins and squash are cut through by sherry vinegar and black pepper, and ginger lends complexity.
Pumpkin Seed Battered 'Chicken' With Cranberry Cabernet Sauce
This hearty entrée has it all: tantalizing cutlets battered in crunchy, seasoned breadcrumbs, all covered in a robust, rich sauce. This lovely centerpiece dish, created by VegNews contributing chef Tal Ronnen, has been known to leave meat-eating relatives begging for seconds.
Cassolita (Winter Squash With Caramelized Onions)
This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." Here, caramelized onions, cinnamon, raisins and toasted almonds are tossed with mashed winter squash (butternut, calabaza or kabocha work well) for a sophisticated and lightly-sweet cold weather side dish.
Mashed Butternut Squash with Chipotle
The amount of chipotle used can be varied, depending upon the tastes of the chef and expected consumers.
Pumpkin Bark
I absolutely love the flavor of pumpkin and pumpkin spice. All fall long I drink pumpkin spice coffee and treat myself with pumpkin bread and muffins. But despite my love for pumpkin flavors, I'm not a fan of pumpkin pie (mostly the texture). So I came up with this pumpkin bark as a way to indulge my sweet tooth with that great pumpkin spice flavor without having actual pumpkin pie. This would also be good with the addition of pecans or almonds for crunch.