Squash & Gourds
1180 recipes found
Pumpkin Caramel Mousse
This is essentially a great pumpkin pie, with no crust, piped into glasses and topped with hazelnuts. There is whipped cream folded into the mousse, but you could make extra so that you could have some on top, too. It makes for a shockingly impressive dessert.
Pumpkin Pie With Ginger
Pumpkin-Apple Chiffon Pie
Gazpacho Mousse
Ginger Pumpkin Pie With Pumpkin Seed Crust
Winter Squash, Apple And Walnut Soup
All-in-One Holiday Bundt Cake
This holiday recipe comes from the baking expert Dorie Greenspan. She calls it "all-in-one" because it includes elements from both Thanksgiving and Christmas: pumpkin, nutmeg, cranberries and ginger. It's really the perfect dessert for either feast, or any occasion in between. If you like, half a cup of bittersweet chocolate chips make an unexpected but delicious addition.
Winter Squash and Molasses Muffins
These moist muffins are reminiscent of pumpkin molasses bread, but they aren’t as sweet (though you can add more sugar or molasses if you want them to be sweeter)
Zucchini Cake
Raw Butternut Squash Salad With Cranberry Dressing
People aren’t accustomed to eating raw butternut squash, but when it’s grated, it has a wonderful, crunchy quality, and it’s also very pretty. Here, a jumble of grated squash is tossed with a dressing made out of fresh cranberries, honey, orange juice and fresh ginger. It's a lively, fresh twist on the traditional mashed and heavily-buttered treatment.
Spiced Pumpkin Creme Brulee With Ginger-Dusted Churros
This recipe came to The Times from Bruno Davaillon, the executive chef of the celebrated Rosewood Mansion on Turtle Creek restaurant in Dallas. When this combination of cold crème brulee and hot churros (deep-fried pastries dusted with cinnamon sugar) appeared on the Mansion menu, it “took off right away,’’ says Mr. Davaillon. Use a star-shaped piping tool to make the churros about three to four inches long and up to a ½ inch in diameter. They can be piped out a day early and fried at the last minute before serving.
Zucchini Cake Mousse (Gateau de Courgettes)
Butternut Squash Oat Muffins With Candied Ginger
Applesauce Pumpkin Pie
Pumpkin Seed Coulis
Lentil and Pumpkin Tagine
Pumpkin Ginger Pie
Moroccan Steamed Lamb Shoulder
Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs. Steamed lamb shoulder is wonderfully succulent and tender, well worth the several hours it takes to cook. This recipe is inspired by one in Paula Wolfert’s "Couscous and Other Good Food from Morocco," published in 1973.
Moroccan-Style Pumpkin (With Lentils)
The pumpkin — or those squashes whose non-English names translate as “pumpkin” — is a staple the world over, turned into substantial dishes celebrated for their sweetness and density. So-called sugar pumpkins, which are smaller and more flavorful than anything you might carve, are the best for cooking and available even in supermarkets. But you can tackle the big boys too. This recipe uses cubes of pumpkin flesh. Admittedly, getting at the good stuff is the tricky part. And of course you can use any orange-fleshed squash in any pumpkin recipe. But given the season, let’s assume you’re working with a pumpkin. Start just as if you were carving a jack-o’-lantern: cut a circle around the stem, then pull up on the stem and discard it. Using the cavity as a handle, peel the pumpkin with a sturdy vegetable peeler. Yes, it will take a while. Then cut the pumpkin in half and scrape out the seeds with an ice cream scoop or heavy spoon. You can discard the seeds or roast them. (More on that in a moment.) Cut or scrape off any excess string and cut the pumpkin into approximately 1-inch cubes. (A 4-pound pumpkin will yield about 8 cups of cubes.)
Rainbow Quinoa Tabbouleh
Quinoa lends itself to lemony salads, and the rainbow mix is particularly nice because each type of quinoa has a slightly different texture. The pearl white grains are the fluffiest, the red and black more compact.
Butternut Squash and Purple Potato Latkes
Purple potatoes add a bit of color and some extra nutrients but regular white potatoes work, too. Of course you can use white potatoes for these, but I loved the idea of the color combo when I created the recipe. The purple doesn’t show up so much once you have browned the latkes but the anthocyanins in the potatoes are still there.
Gratin of Flounder
Michel-Michel Shabu-Shabu
What Americans say they want to eat (light) and what they actually consume (rich) make life difficult for most chefs. Few of them have figured out how to succeed with the light without the rich. Not the chef Michel Richard. After working for 15 years in this country as a pastry chef, Mr. Richard said he has determined what people really want. Light, yes, but with strong taste."
Green Okonomiyaki
Okonomiyaki are savory, fried Japanese pancakes that are crisp on the outside and custardy at their core. They traditionally feature cabbage and pork, but this meatless version opts for spinach, zucchini and Napa cabbage. You’ll want to visit a Japanese market for the more unusual ingredients like Hondashi, Kewpie mayo, okonomiyaki sauce and dried shaved bonito, though truthfully you can pick and choose your preferred toppings (Hondashi and shaved bonito contain fish, so skip them if you’re serving vegetarians). The vinegary okonomiyaki sauce combines with the creamy mayo and umami-rich bonito for a playful topping that makes these pancakes truly unique. Leftovers make a great breakfast sandwich filling or snack; reheat at 375 degrees until warmed through, about 15 minutes.