Squash & Gourds
1180 recipes found
Wild Rice 'Risotto' With Winter Squash
Blender Gazpacho With Celery, Carrot, Cucumber and Red Pepper
In a classic gazpacho all of these vegetables except the tomatoes are cut into fine dice and served as accompaniments to the puréed tomato base. In this version, I blend everything together into what is essentially a tangy, pungent vegetable smoothie. You can serve this in glasses or in bowls. I like the tarragon garnish.
Warm Wild-Rice Salad In Baked Acorn Squash
Pickled-Zucchini Gazpacho
Balsamic Roasted Winter Squash and Wild Rice Salad
Squash absorbs the rich, acidic flavor of balsamic vinegar in the most inviting way; the idea of tossing it with the vinegar before roasting comes from Heidi Swanson. Put this delicious autumn salad in your Thanksgiving file. Make sure to cook the wild rice until it begins to splay or you won’t get the full nutty flavor of the grains
Quick Gazpacho
White Gazpacho With Preserved Lemon
Zucchini Pilaf With Almonds
Salmon Fillets with Horseradish Crust, Cucumbers and Salmon Caviar
Tomato Gazpacho
Alex Luppi's Pita Bread Sandwiches
Pierre and Michel Troisgros’s Zucchini Chutney
Pepper Pot With Shellfish And Squash
Shrimp Tiles With Cucumber Ajaad
Pumpkin Parfait
This no-bake dessert, inspired by an idea from my colleague Suzanne Hamlin, does require a few hours in the freezer. Still, the active working time is about 20 minutes. You start with canned pumpkin purée, stir in cream, milk and spices, and freeze. Several hours (or days) later -- when you're ready for dessert -- you cut up the frozen purée and put it into the food processor, which makes it smooth and creamy. Layer this ingenious creation with lightly whipped cream if you like – or not.
Mushy Zucchini
Roasted Squash
Little Birds In A Nest
Squash And Chipotle Chili With Black Beans And Hominy
Lemonade With Cucumber
Fast Squash Saute
Zucchini Cakes
These savory patties, from Bruce Weinstein and Mark Scarbrough's book "Real Food Has Curves: How to Get Off Processed Food, Lose Weight and Love What You Eat," are delicious on their own or with a little mustard slathered on the side. They are also a great leftover, re-crisped in the oven and served for breakfast or in pita pockets for lunch.
Coiled Greek Winter Squash Pie
This is a beautiful way to present a Greek phyllo-wrapped vegetable pie. The filling is wrapped in phyllo cylinders, which are arranged in a coil in a pan, then baked until crisp. It takes longer to assemble than a regular pie, but it’s worth the time for Thanksgiving. For a vegan version, you can omit the egg and the feta