Squash & Gourds
1180 recipes found
Modern Timpano
A timpano is a highly festive, drum-shaped, baked pasta torte filled with all kinds of delectable goodies — meatballs, cheeses, sausages or ragù, hard-boiled eggs and penne, all coated in a rich Sunday-gravy-type tomato sauce. This updated version is more streamlined, nixing the eggs and meatballs in flavor of roasted squash and sautéed garlicky broccoli rabe, and using purchased fresh pasta sheets instead of homemade. It’s lighter, a little easier and a lot more colorful, without sacrificing the cheesy, meaty essence of the dish. Making a timpano is undeniably a project, but you can do much of the work a few days ahead, including making the sauce and cooking the vegetables, which can be made up to 2 days ahead. Then set aside half an hour before baking to layer everything in the mold. Serve this at a dinner party when you’re looking to impress.
Squash Puree
Stewed Green Peas With Sausage
Sour Pickles
Baby Stuffed Pumpkins
Tacos With Roasted Vegetables and Chickpeas in Chipotle Ranchera Salsa
These winter vegetables sweeten with roasting and contrast beautifully with the chipotle-spiked cooked tomato salsa. It’s another easy do-ahead dish that can be reheated when the crowds are hungry.
Grilled Sea Scallops With Yellow Beets, Cucumbers and Lime
Here’s a simple bright dish that’s nearly effortless to put together. You make a sort of salad-like relish with onion, cucumber and golden beet, seasoned with ginger and lime juice. Once the scallops are grilled, you spoon the relish over and drizzle with fruity olive oil, along with a shower of chopped sweet herbs. Done and done. If sea scallops are not available, use wild shrimp or halibut or salmon fillets. It is best to cook and cool the beets in advance (even a day ahead).
Chili-Flavored Pumpkin Soup
Cucumber and Dill Salad
Roasted Pistachio Butter
Pistachios contain less fat than other nuts, but they are still packed with protein and flavor, making them a fantastic choice for nut butter. Some brands contain sugar or hydrogenated oil, but you can make your own with just nuts — and maybe 1/4 cup pumpkin or sunflower seeds. For deeper flavor, roast the raw pistachios before blending. The seeds add a satisfying crunch and a more intense nut flavor, while a pinch of ground cardamom takes pistachio butter in a new direction. Swirl the finished product into your breakfast oatmeal or smoothie.
Acar (Cucumber Pickles)
Roasted Golden Beet and Winter Squash Salad
Golden beets are more savory and earthy than their sugary ruby counterparts and fare better alongside the caramelized roasted winter squash in this many-textured salad. But red beets will work, too, if you don’t mind a slightly sweeter dish over all. If you can’t find delicata squash, other varieties, such as sweet dumpling (shown here), honey nut or acorn squash, make fine substitutes.
Green Gazpacho
Praline Baskets With Pumpkin Puree
Butternut Squash Panade
A panade, originally an economizing vehicle for using old bread to feed a family, is a delicious dish in its own right. Essentially a savory bread pudding made with layers of caramelized onions and winter squash, it makes for a hearty meatless main dish. A panade can also substitute for bread stuffing and be served alongside a roasted bird.
Pork Schnitzel With Quick Pickles
When most people think of schnitzel, they default to veal. But pork has its merits. Pork schnitzel is not only more economical than veal, it’s also richer in flavor and easier to cook (you’ve got a bigger margin of error when it comes to timing because pork isn’t as apt to dry out). This recipe calls for panko, which are fluffy Japanese-style bread crumbs that make the coating particularly light. But any bread crumbs will work. If you don’t want to make the quick pickles, serve this with a sliced up cucumber or two and/or fennel bulb with some lime wedges on the side. And if you happen to have lingonberry jam on hand, this is a great time to use it.
Roasted Squash With Cheese Fondue
This autumnal dish turns a classic cheese fondue into a sauce for whole roasted squash. The lightly caramelized squash are filled with the gooey fondue mixture and topped with crunchy, garlicky bread crumbs. When the squash are cut, the cheese sauce runs onto the serving plate, to be spooned back over the soft, amber slices. Serve this as a side dish to roasted meats or fish, or as a rich appetizer on its own. For the best presentation, choose squash that are about the same shape and size.
Squash And Sweet Corn With Coriander
Ratatouille Pie
In this buttery, rustic pie, chunks of eggplant, zucchini and tomato are roasted with olive oil until velvety soft, then covered in a cheesy, mayonnaise-spiked custard. Chopped olives scattered on top cut through the richness and give the whole thing a salty tang. It's the perfect next-day use for ratatouille, should you have some. Use it here instead of roasting the vegetables. You’ll need about 3 to 4 cups (enough to fill the pie crust two-thirds of the way up). You can parbake the crust, roast the vegetables and make the custard the day before, but don’t bake everything together until the day of serving.
Steamed Parsleyed Cucumbers
Summer Vegetables in Spiced Yogurt Sauce
The farmers’ market or a home garden may be the ideal source of summer vegetables for this seasonal main course. Feel free to substitute or add other garden gifts as available. Eggplant, green beans, small potatoes or okra would all be welcome. Substantial but light, and reminiscent of some kormas, it gets its rich, creamy consistency from a mixture of yogurt and almond flour. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Pumpkin Sticky Toffee Puddings for Two
These rich little date and pumpkin puddings have the texture of soft cake, and are imbued with a brown sugar toffee sauce that’s broiled until bubbling, and, well, sticky. Don’t skip the crème fraîche (or yogurt). That tang is essential for keeping any cloying sweetness at bay.
Cool Shrimp And Cucumber Slaw
