Squash & Gourds
1180 recipes found
Sweet and Spicy Ribs With Cilantro and Cucumber
These ribs are a treat to put together, since everything cooks in one pan until the sauce becomes a sticky glaze and the ribs turn soft and tender. Some roasted potatoes or a potato salad would do well here if you’re serving this as part of a larger spread. Not to be confused with mango chutney, hot mango pickle is a traditional jarred condiment made by preserving mangoes and a variety of hot spices. It’s used most commonly in South Asia, and provides the sour and spicy qualities that give these ribs that special oomph of flavor. You can find it in the international section of many supermarkets or in other specialty markets.
Pumpkin Pancakes With Sticky Maple Pecans
Gluten-Free Pumpkin Muffins With Crumble Topping
Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. If you'd like, stir a handful of dried cranberries or 1/4 cup chopped walnuts into the batter for added texture and crunch.
Crispy Parmesan Eggs With Radicchio and Pea Salad
The true stars of this main course salad are the Parmesan fried eggs, which have lacy, golden edges that are almost fricolike in their crunch. As the runny yolks leak onto the radicchio and vegetables, they mix with the lemony dressing, making the whole salad creamy and rich. It’s best to shred the Parmesan yourself, using the largest holes on your grater; the preground stuff is usually too fine. Then be sure to use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs; otherwise, they are liable to glue themselves onto a regular pan. And if you aren’t an anchovy fan but still want to add a saline bite, a tablespoon of drained capers also works well.
Roasted Brussels Sprouts, Butternut Squash and Apple
Pumpkin Bread With Chocolate Chip Streusel
This pumpkin quick bread is everything you love about the traditional version, but with a ribbon of spiced-chocolate-nut streusel running through the center and topped with more of the same. We like ours served with a scoop of vanilla ice cream.
Chocolate-Pumpkin Layer Cake
This rich and decadent spiced pumpkin cake is just the thing to serve for an autumn celebration, Thanksgiving or otherwise. Chocolate chips and chopped pecans are added to the pumpkin batter for extra sweetness and a bit of welcome crunch. For those who like to plan ahead, it can be made and frozen – iced and all. Just put the entire finished cake on a plate or a baking sheet, unwrapped, and freeze it overnight until it is hard. Then it can be wrapped without damage to the frosting, and returned to the freezer. Layers can also be wrapped well and stored, to be iced later.
2006: Gazpacho With Cucumber Granita
Pumpkin Pie With a Vodka Crust
This recipe made waves among home bakers when it was published by Cook's Illustrated magazine in 2008 because of its brilliant use of vodka in the dough, which all but ensures that the baked crust is tender. The vodka, which evaporates in the hot oven, is essential here, and you shouldn't taste it in the finished crust, so do not skip it. The filling is delicious too, pillowy with a deep, rich flavor. Cook's Illustrated advised readers to add the filling to the prebaked crust when both the crust and the filling are still warm; it helps ensure accurate cooking times and a crisp crust.
Brandied Pumpkin and Chestnut Pie
This is quite possibly the best pumpkin pie recipe out there. Why? It's got two layers (chestnut and pumpkin), and it calls for fresh squash in lieu of the canned stuff (although canned works just fine, too). We've heard from readers that people who think they don't like pumpkin pie love this one. And don't fret: You don't make the chestnut paste, you buy it. It's available online and at most specialty markets.
Cucumber, Melon and Watermelon Salad
Watermelon and feta has been in vogue for some time (and forever in Greece). I decided to throw in some of my endless supply of cucumbers and mix it up with the melons. I cut the melon and cucumber into medium-size dice (1/2 to 3/4 inch), but you can also make this more like a salsa and cut the produce into fine dice.
Tomato Salad With Cucumber and Ginger
The classic combination of tomatoes and cucumbers gets new life here from a lively dressing of lime zest and juice, fish sauce and serrano chile inspired by Thai papaya salad. It’s a study in contrasts: Bracing on its own, the salty-spicy vinaigrette is mellowed by fresh summer tomatoes and cucumbers. Large pieces of fresh ginger add a punch of spice without the heat, while cilantro and basil serve as fresh, cooling elements. Enjoy with red curry chicken, coconut rice and a nice crisp beer.
Grand Flanero's Pumpkin Flan
Squash Blossom Quesadillas
Cucumber and Tomato Salad With Cilantro and Mint
Greater Los Angeles is a collection smaller cities, including Glendale, a center of the Armenian diaspora and home to one of the world’s largest Armenian populations outside Armenia. Fleeing religious violence in the late 19th century, genocide in the early 20th or the Soviet Union after that, Armenian Californians became integral in the development of the fig, raisin and bulgur businesses. They also opened restaurants. This salad comes from one of them, Adana. The chef and owner, Edward Khechemyan, gave me the recipe in 2013.
Summer Squash Fritters With Garlic Dipping Sauce
David Venable, the most popular host on QVC, has a reputation for comfort food in its most cheesy, porky forms. But he is also a son of the South, and loves his summer vegetables. This recipe shows off his appreciation of both and is a delicious way to use up summer squash. It might seem daunting to peel 20 cloves of garlic, but you can make quick work of it by smashing the unpeeled cloves lightly with the side of a knife. The papery part will be easy to remove, and the cloves will still roast up mellow and soft. The resulting sauce is also excellent on sandwiches.
Maple-Roasted Squash With Sage and Lime for Two
Slathered with a mildly spicy maple glaze, chunks of winter squash are roasted until velvety soft and browned at the edges, then brightened with lime and fresh sage just before serving. Unless you’re using a squash variety with a particularly thick rind, you don’t need to peel the squash before roasting. The skins of butternut or delicata roast up wonderfully crisp, adding texture to each bite.
Winter Squash Casserole With Rosemary
A pungent bath of minced garlic and rosemary gives a squash casserole new life, and in turn, this casserole gives new life to your fall and winter tables. It comes from Sarah Leah Chase, a cook on Nantucket, Mass., whose book "Cold-Weather Cooking" is full of good things for the winter holidays. Flouring the squash cubes helps them form a crust, and prevents the casserole from becoming mushy; the whiff of ginger in the coating is barely detectable but adds freshness. Slow-baking the squash turns it tender and sweet.
Roasted Pumpkin Seeds
The not-so-secret secret to roasting fresh pumpkin seeds — and crisping them properly — is making sure they’re really dry. Patting the seeds down with paper towels does a fine job, but drying them out in the oven is even more efficient and effective. Once they’ve toasted slightly, simply dress them with oil and salt, then continue to roast them until lightly golden. Feel free to add spices — say za’atar, or cinnamon and cayenne — in Step 3 with the oil and salt. But take note: Some add-ins, like nutritional yeast or raw sugar, may melt under high heat, so sprinkle them onto the seeds just after roasting.
Stuffed Acorn Squash With Sausage and Kale
This recipe dresses up the humble acorn squash for a dinner that’s a hearty and comforting celebration of fall flavors. Feel free to tweak the recipe to use what you have on hand: Any leftover rice or cooked grains will work, along with spinach or other sturdy greens in place of the kale. Though this is not a recipe for rushed weeknights, the squash can be assembled completely in advance and finished in the oven just before serving. For best results, use medium squash, and remove the stem for easier cutting.
Roasted Turnips and Winter Squash With Agave Glaze
Traditionally, this dish, from the Great Plains, would include timpsula, the wild turnip that grows in patches across the region. (Old Lakota harvesting stories tell of how the timpsula point the forager from one plant to the next.) In Lakota homes, the turnips are often braided and dried for use throughout the winter. Unless you live in the region, fresh timpsula is difficult to come by, as it’s not sold commercially. It’s also milder and slightly denser than the garden turnips we’ve substituted in this traditional pairing. The agave glaze adds a touch of sweetness to the vegetables, and the toasted sunflower seeds add crunch. Serve this with bison pot roast with hominy or spooned over wild rice for a comforting vegetarian meal.
Roasted Butternut Squash Salad With Green Goddess Dressing
This colorful salad of sweet, soft roasted squash and crisp, bitter greens finished with a creamy, tangy green goddess dressing is an elegant mix of contrasting flavors and textures. The squash is good both warm and at room temperature, so feel free to roast it ahead of time. Some bitterness is nice against the sweet winter squash, but if you want to mellow radicchio’s bite a bit, you can soak the pieces in ice water for 10 to 30 minutes, then drain and dry before adding to the salad. Just taste before you soak; you’ll want a little bit of its bitterness. The dressing will keep for at least three days in the fridge. Serve it over other salads, or as a dip for cut-up vegetables and chips.
Roasted Butternut Squash and Red Onions
Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That’s it. (Keep an eye on the onions, though. They may cook faster than the squash.)
Three Sisters Bowl With Hominy, Beans and Squash
There are quite a few legends within various Indigenous communities involving the three sisters: corn, bean and squash. The ancient and advanced farming techniques from the Cherokee and so many other tribes throughout the East Coast yielded countless strains of these ingredients, in many sizes, colors and flavors. These diverse seeds are not only a direct connection to the past, but a symbol of resistance to the destruction of our cultures. This recipe showcases the simplicity of these flavors and can stand alone as a vegan meal or can accompany bison pot roast, roast turkey or salmon with crushed blackberries.