Squash & Gourds
1180 recipes found
Pasta With Corn, Zucchini And Tomatoes
The two things I love most about this dish of summer vegetables and pasta are the crunch of the corn against the tenderness of the pasta and the fact that I cannot seem to settle on a combination of flavorings that I think is best. Chile powder, a little bit of cayenne, perhaps some cilantro are all excellent choices. But with pasta this seems too heretical even for a culinary atheist like me, so I usually go in a tamer direction: a suspicion of garlic with some fresh tarragon or basil. It is flexible not only in its flavorings but in its ingredients. You can use onions, garlic or shallots, singly or in combination; add string beans (or even fresh limas) to the mix; substitute eggplant for the zucchini. Think of it as a delicious mélange of whatever is on hand.
Pumpkin Corn Soup With Ginger Lime Cream
Roasted Butternut Squash Bread Salad
This sheet-pan recipe is an easy way to get a hearty vegetarian meal on the table in under an hour. Inspired by panzanella, which traditionally provides new life for stale bread by tossing it with juicy tomatoes, this bread salad instead gets its moisture from an earthy tahini dressing. The creamy tahini is lightly sweetened with honey, which plays well with the buttery squash, while a flourish of fresh herbs adds a light, springy finish. This makes for a nice supper on its own, but it would also work well as a side to roasted chicken or fish.
Wild Rice and Roasted Squash Salad With Cider Vinaigrette
Toothsome wild rice, caramelized roasted veggies and crisp radicchio all shine in this generous salad, which can be served as a hearty side or satisfying lunch. Radicchio adds a pop of color and a punch of bitterness, but a peppery green like arugula would also make a great substitute. This salad is tossed with a generous batch of mustard-cider vinaigrette. If you decide to double the dressing or have any left over, it pairs beautifully with just about any grain or hearty green, and will keep refrigerated for up to three days.
Soft Corn Pudding
Pasta With Sausage, Squash and Sage Brown Butter
Whether you’re after a night in with your special someone or your sweatpants, this is your pasta: a cozy combination of spicy sausage and squash that’s glossed with nutty, sage-spiked butter and Parmesan. It’s inspired by the cavatelli with sausage and browned sage butter at Frankies 457 Spuntino in Brooklyn — the most ordered dish on dates, according to the owners, but appealing no matter the occasion, according to us. The key to making the dish sing is the unsexy color (brown). You'll want to get a hard sear on the sausage and the squash, and let the butter bubble until brown and toasty. If you’re looking for a vegetarian option, omit the sausage. The meat will be gone, but the comfort won't be.
Mole de Olla (Beef Stew With Chiles)
Mexico has innumerable beef stews: puchero, birria, puntas al albañil — but the most universal, according to writer Pati Jinich, is mole de olla, a true one-pot dish, often made for family gatherings, with vegetables like corn, zucchini, cactus and chayote added at the last minute. If the name seems surprising, Ms. Jinich said, the word mole doesn’t refer just to the famous thickened sauces of Puebla and Oaxaca, but any kind of “saucy thing.” What makes mole de olla a stew and not a soup is the rich purée of roasted dried chiles that both thickens and seasons it.
Pasta With Pumpkin Seed Pesto
Fragrant with basil and rich with pumpkin seeds and cheese, this is the ideal dish to make ahead of time and pack for lunch. Instead of preparing it to eat as a hot meal or a cold salad, it’s designed to be chilled and then enjoyed cold or at room temperature. Cooking the garlic quickly in the water boiled for the pasta softens its sharp edge. A splash of that same boiling water blends with the basil to keep it green. Rinsing the pasta after cooking it helps the pesto stay flavorful for days in the refrigerator. The tomatoes add a tangy freshness, but they can be skipped altogether or swapped for green beans or peas (just drop them with the pasta during the last few minutes or cooking).
1968: Málaga Gazpacho
Spiced Pumpkin Cheesecake
Fluffier than both cheesecake and pumpkin pie, this dessert combines a silky cream cheese-pumpkin filling and a tangy sour cream topping with a graham cracker crust. The warmth of ginger, ground and candied, ties together the other warming spices: cinnamon, cardamom and turmeric for flavors reminiscent of — and as soothing as — turmeric tea and chai.
Abdoogh Khiar (Chilled Buttermilk Cucumber Soup)
This beautiful and simple classic Iranian cold soup is destined for those hot summer days when all you want to do is pull up a chair inside the fridge. Doogh refers to the buttermilk that comes from the process of churning yogurt butter, but this dish is often prepared with a mixture of yogurt and water. Here, tangy, creamy buttermilk is blended with plain yogurt for a soup with extra body. An array of cooling, crunchy, sweet and savory ingredients are then added to the base, along with herbs and spices for a refreshing, satisfying meal. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Kongguksu (Cold Soy Milk Noodle Soup)
Traditionally enjoyed during the summertime in Korea, this refreshing cold noodle dish requires just five ingredients: cucumbers, dried soybeans, pasta, salt and water. The base of the dish is a nutty and rich homemade soy-milk broth, which is served ice-cold over thin wheat noodles. There’s minimal hands-on work, but overnight soaking time is required, so plan ahead. Once the beans are fully soaked, the meal comes together in just 30 minutes. Adjust the thickness of the broth by adding more or less water, and for extra earthy flavor, try adding 1/4 cup of roasted pine nuts, peanuts or sesame seeds before blending. If you like, you can make the broth ahead of time and keep it in the refrigerator until ready to serve. You can also freeze it, but once thawed, whiz it in the blender to restore its smooth texture.
Squid Salad with Cucumbers, Almonds and Pickled Plum Dressing
Turkish Shepherd’s Salad
What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it. You can buy these spices at Middle Eastern markets or from online retailers like Penzey’s. The recipe is adapted from one in “The Little Foods of the Mediterranean,” by Clifford A. Wright.
Vegetarian Chili With Butternut Squash and Moroccan Spices
This Moroccan-inspired take on vegetable chili is not so much spicy as it is spiced, using ingredients you’re likely to have stocked in your pantry. In place of the same old kidney beans, this recipe uses butternut squash, cauliflower and chickpeas, making it a lighter, fresher update on the classic dish. Like any good pot of chili, this is even better reheated the next day.
Spicy Peanut Stew With Ginger and Tomato
Hearty stews needn't be meat-laden. Case in point: this rich, vibrantly-spiced vegan stew of eggplant, tomatoes, zucchini and peanut butter that is seasoned with North African spices like cumin, coriander, turmeric and cayenne. Fresh ginger and jalapeño add a little kick.
Hearty Kale, Squash and Bean Soup
A substantial main course soup that usually contains beans or other legumes and lots of garden vegetables, call this soup a potage, if you like. Hard squash gives the soup body. Try acorn, Kabocha or delicata squash for a change from the ubiquitous butternut. This soup reheats beautifully, gaining character in the process, so it’s an ideal dish to prepare in advance.
Kasha With Squash and Pomegranate
This salad works equally well with kasha or freekeh, both of which have a nutty-earthy flavor that serves as a great backdrop for sweet roasted butternut squash and sweet-tart, crunchy pomegranate seeds. Lately I have gotten into the habit of roasting diced butternut squash to keep on hand in the refrigerator for a few days; I usually don’t know in advance what I am going to use it for; then one night it finds its way into a salad like this one, the next night into a risotto, and so on until it is time to roast up another one. Four cups diced squash looks like a lot, but it reduces down to about 1 1/2 cups when you roast it, so you will use it up quickly (I use all of it, for example, in this salad).
Shrimp Fajitas With Peppers and Zucchini
Shrimp fajitas are quickly thrown together. The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes. I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
Bean Soup With Cabbage, Winter Squash and Farro
Wondering what else you can do with the cabbage and winter squash in that box of delivered produce? Here’s a meal in a bowl, perfect for a cold winter night.
Butternut Squash and Fondue Pie With Pickled Red Chiles
Cheese lovers unite: This pie is seriously, intensely cheesy. Raclette is a semihard cheese from the Swiss and French Alps that eats well when melted. If you can’t get your hands on some, replace it with equal amounts of Gruyère. The heat and acidity of the pickled chiles help cut through the richness, but a zingy green salad would also pair well here. You can serve this pie warm, but it tastes just as good at room temperature, so it's a perfect bake-ahead option.
Farro With Salmon, Cucumber, Radicchio and Dill
Salmon steams right over toasty farro, saving you from having to wash an extra pan. The silky fish and chewy grains get a refreshing lemony salad of cucumbers and radicchio on top, which is prepared while the farro cooks. Each bite goes from crunchy cool to warm and comforting, though the salad is also good room temperature or cold. If you don't like the bitter edge of radicchio, try thinly sliced endive or fennel instead. For a salty, creamy hit of flavor, sprinkle the top of the salad with crumbled feta.
Curried Lentil, Squash and Apple Stew
Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.
Vegan Pumpkin Soup
Straight from the rum bottle … I mean, pumpkin patch, this curried soup is autumn in a bowl.