Squash & Gourds
1180 recipes found
Pumpkin Pots de Crème with Amaretti-Ginger Crunch
It may be Thanksgiving, but to make pumpkin pie is a relatively thankless task. Always invited but often ignored, most pumpkin pies are too heavy to enjoy after a large dinner. Yet the meal is somehow incomplete without it. Sometimes it's kinder to break up the union of pumpkin and pie. An ethereal custard covered with crunchy cookie crumbs and spicy-sweet ginger plays the pumpkin role with more grace. Traditional pumpkin-pie spices like cinnamon and nutmeg can be used or not, according to the impeccable taste of the cook.
Summer Squash Bread Pudding With Feta
This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese. Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.
Squash-and-Chestnut Soup With Chipotle Cream
Whole Roasted Red Snapper
Zucchini With Basil Oil And Mint
Jellied Cucumber, Herb And Lime Soup
Yogurt, Cucumber And Spearmint Soup
Chopped Salad With Lemon-Zest Vinaigrette
Nick Nethongkome's Thai-Style Cucumber Salad
Butternut-Squash Bisque
Cabbage and Cucumber Slaw
Corn Bread and Squash Stuffing
Grilled Pizzas
Peppers Stuffed With Rice, Zucchini and Herbs
I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because it doesn’t swell too much, and it’s right. It goes into the peppers uncooked and steams in the oven, inside the peppers (so it’s important to cook them long enough and cover the baking dish). Make sure that you spoon the sauce left in the baking dish over the rice once the peppers are done. These are good hot or at room temperature. I like to use green peppers.
Butternut Squash Dip
Frittata With Zucchini, Goat Cheese and Dill
Goat cheese adds creaminess and rich flavor to this delicate frittata.
Du Pont Turkey With Truffled Zucchini Stuffing
Turkey was served often at Winterthur, an ancestral home of the du Pont family, in Delaware. The birds were raised on the estate, in great enough numbers for the family to give them to employees at Thanksgiving and Christmas. The land was purchased in 1810 by Eleuthère Irénée du Pont; the house was built in 1839 and opened to the public as a museum of American decorative arts in 1951. Many of its recipes survive, among them one for truffled turkey and stuffing, which Pauline Foster du Pont, who was married to Eleuthère Irénée's grandson, included in her personal handwritten cookbook. First, three pounds of zucchini were boiled, then peeled, mashed and seasoned with salt, pepper and butter. This was the stuffing. Then the contents of an entire can of black truffles were sliced and slipped under the turkey’s skin. To serve, the meat was carved and then put back in its skin so that the turkey appeared to be whole. In this adaptation, the bird is rubbed with truffle butter, and the zucchini (finely chopped, not mashed) is bolstered with bread crumbs and more truffle butter. But it does not suggest replicating the reassembled turkey. You will have enough to do at Thanksgiving without attempting it.
Quick Tomato Juice
Pumpkin Tamales With Black-Bean Filling
Striped Bass with Zucchini (Bar Raye aux Courgettes)
Pumpkin Pie With Rum and Cream
Pumpkin And Porcini Mushrooms
Kosher Pickles, The Right Way
Pickles are Jewish deli staples, but you can make them yourself. It’s kind of a project, but how cool is it to be able to say, “I made those pickles.” These pickles will keep well for up to a week in the refrigerator.