Tagged with squash

Spaghetti Squash Salad

Ingredients 1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded 6 tablespoons extra-virgin olive oil, plus extra for drizzling Salt and pepper 2 teaspoons grated lemon zest plus 7 teaspoons juice 1 (15-ounce) can chickpeas, rinsed 2 ounces feta cheese, crumbled (1/2 cup) ½ cup coarsely chopped fresh parsley 4 scallions, sliced thin on bias … Continue reading

Braised Pine Nuts with Butternut Squash

Ingredients 1 small butternut squash (2 1/4 pounds) 1 tablespoon extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper 1 cup Italian pine nuts (3 1/2 ounces) 1 large shallot, minced 1 teaspoon tomato paste 1/2 cup dry white wine 1 cup low-sodium chicken broth Pinch of saffron threads Finely grated orange … Continue reading

Baked Acorn Squash with Chestnuts, Apples and Leeks

Ingredients 4 acorn squash (about 1 pound each), halved lengthwise and seeded 3 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 1 1/2 cups diced celery 2 leeks, halved lengthwise and sliced crosswise 1/4 inch thick 2 Granny Smith apples, peeled and diced 2 teaspoons … Continue reading

Vinegar-Glazed Butternut Squash Pasta Salad

Ingredients One 2-pound butternut squash—peeled, seeded and cut into 3/4-inch pieces (6 cups) 1/4 cup plus 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon honey Kosher salt Pepper 3/4 pound whole-wheat fusilli 1/4 cup plus 1 tablespoon unrefined hazelnut oil 1 head of Treviso or 1/2 a small head of radicchio, thinly sliced 1/2 cup … Continue reading

Curried Squash Galette

Ingredients For dough: 1 1/4 cups all-purpose flour Kosher salt and pepper 1 stick unsalted butter, frozen Ice water For filling: 1 pound butternut squash—peeled, seeded and cut into 1/4-inch-thick slices 1 pound kabocha squash—peeled, seeded and cut into 1/4-inch-thick slices 1 red onion, cut through the core into 1/2-inch wedges 1/4 cup extra-virgin olive … Continue reading

Squash Gratin with Poblanos and Cream

[CP: This recipe is really flexible. I made it with zucchini and summer squash (sauteeing rather than baking), and substituting the farmer’s cheese for crumbled feta, and it came out great.] Ingredients 6 large poblanos (about 1 1/2 pounds) 2 large butternut squash (4 pounds total)—peeled, halved, seeded and sliced 1/2 inch thick 1/2 cup … Continue reading

Roasted Butternut Sweet Chili Bisque

Ingredients 1 small butternut squash, peeled, diced 1 onion, chopped 6 garlic cloves 1 tablespoon olive oil 2 granny smith apples, peeled and chopped 6 cups chicken or vegetable stock ½ cup heavy cream ½ cup coconut milk 2 tablespoons chopped fresh parsley 2 tablespoon chopped fresh basil Garnish: crème fraiche and sweet chili sauce … Continue reading

Southern Indian Squash Curry

Ingredients 1 lg. butternut squash (or 4 medium sweet potatoes) 1 tbsp. flaked almonds 2 tbsp. oil 2 medium onions, chopped 1 tsp. garlic powder 3 slices ginger, or 1/2-1 tsp. dried ginger 1 red chili, deseeded and sliced, or 1/2 tsp. crushed red pepper 1 tsp. ground coriander 1 tsp. ground cumin 1 tsp. … Continue reading


Ingredients 2 tbsp. butter 1 med onion 2 zucchini 2 yellow squash 1 small can of lima beans 1 small can of corn kernels 1 small can mild green chile Preparation Melt butter and cook zucchini, squash, and onion until softened.  Add limas, corn, and green chile and cook until heated.  Serve.

Smoky Butternut and Bacon Risotto with Fresh Ginger

Ingredients 3 thick slices applewood smoked bacon, cut crosswise into matchstick-size strips 1 large sweet onion, diced 1/2 small butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes 4 cloves garlic, finely chopped or crushed 1 teaspoon minced ginger root 5 cups chicken broth or stock 1/2 cup dry white wine or broth 1 teaspoon … Continue reading