Squash & Gourds
1180 recipes found
Chilled Watermelon Soup
This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors. A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.
Celery, Watermelon and Cucumber Salad
Zucchini and Apricot Muffins
If you have surplus summer squash, these cinnamony, moist, not-too-sweet whole-wheat muffins are a great place for them. They are great for the camp or school lunchbox. Dried apricots contribute lots of potassium, beta carotene and vitamin A. I used a raw brown cane sugar called muscovado for these, but you can also use turbinado, sold as Sugar in the Raw.
Zucchini And Rice Casserole
Chilled Melon Soup with Jerked Pork
Pumpkin Pie With Pepper
Pumpkin Kabocha No Nimono
Rojac (Pineapple and cucumbers with hot,red-pepper flakes)
Acorn Squash With Polenta Soufflé and Pulled Pork
Zucchini and Grits Custard
Stuffed Acorn Squash With Mushroom Gravy
This stuffed squash is a favorite of the family of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The couple brings this dish to Thanksgiving dinner, but we think it would make a great vegetarian centerpiece anytime, from fall to spring.
Composed Salad With Green Olive and Garlic Vinaigrette
North African Bean and Squash Soup
This thick, hearty soup is adapted from a more complex Algerian dish that includes several types of beans and a spherical type of couscous called muhammas, for which I substitute vermicelli.
Rice, Cucumber And Crab-Meat Salad With Lemon-And-Parsley Oil
Le Grand Aioli
For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame. Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It’s just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise. Since the meal is served at room temperature – neither hot nor cold – it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down. The only exertion involved once you set it out is passing the cold wine.
Harvest Tart With Pumpkin and Peppers
A savory, olive oil-crusted tart stuffed full of golden, roasted peppers, jammy onions and some freshly grated pumpkin is a great dinner party treat, although it's perfectly wonderful for a family evening repast as well. Salt the pumpkin ahead of time to draw out excess moisture, though if you are pressed for time you can skip this step. To perk up the caramelized intensity of the filling, it is helpful to fold in something zingy like olive or capers, or perhaps a good splash of lemon juice.
Cucumber-and-Potato Soup
Southwestern Beef Stew
Carole Peck's Fresh Cucumber Kimchi
Baked Trout, With Cucumber
Skewered Swordfish And Zucchini
Stir-Fried Baby Squash, Long Beans, Corn and Chiles With Soba Noodles
Long beans stir-fry more quickly than regular green beans because they have a thinner husk, but if you can’t find long beans you can use regular ones, like Blue Lakes. I used purple long beans for this stir-fry but green ones will work as well. Make sure to drain and dry the vegetables on several thicknesses of paper towels after you wash them so that they sear properly.
Skewered Swordfish And Zucchini (From Louisa Hargrave)