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    You are in: Home / Cookbooks / Squash, Anybody?
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    71 recipes in

    Squash, Anybody?

    This is a collection of my squash recipes. I hope you enjoy them!
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    A yummy way to have so good for you roasted vegetables with a creamy kicked up sauce. From Giada at Home EPISODE: Feel-Good Food.

    Recipe #514717

    This is basic pumpkin roasting and pureeing 101. I hope this is helpful. The recipe calls for 1 pumpkin, but you can use as many as you want. Make sure NOT to get the big carving pumpkins, get the smaller ones that are used for pies. You can use this for soups, mac and cheese, pancakes, breads, smoothies make pumpkin butter, pies, custards, muffins Tip---To cut a pumpkin easier, put it in the oven whole for 15 minutes, take out and cut…much easier on you and the knife :-) Did you know that pureed pumpkin is also very good for your pets when they have stomach upset?? You can freeze the puree in an ice cube tray and pull out a cube to thaw when needed. This recipe comes from ohsheglows.

    Recipe #511015

    I was looking for a great way to fix my spaghetti squash and went searcing. I started watching Diners, Drive Ins, & Dives and they went to this place called The Pit Stop in New York and they made the most delicious dish with spaghetti squash. I used all of the veggies except eggplant, which I did not have on hand. To see the video, go to http://www.foodnetwork.com/videos/pit-stop-spaghetti-squash/96662.html. This recipe is directly from the Pit Stop restaurant in Merrick, New York.

    Recipe #510594

    You MUST give these fries a try. They are a low calorie fix for when you are really craving some salty fried goodness. Simple to make, they require a little TLC for crispiness but it is soo worth the effort. Serve with anything, but especially turkey burgers and sandwiches. You can dip them in anything you like and each serving of fries has ONLY 75 calories! Yum yum! Tips for crispy fries: 1. Soak the cut fries in salted water for at least an hour. I have no scientific reason as to why this works, but it does. The soaked batches crisped much better than the unsoaked batches. 2. Space fries at least 1″ apart on all sides. Overcrowding leads to sogginess 3. Flip fries halfway through the cooking time. Unfortunately, this has to be done by hand. Be careful cause they’re hot. 4. Cook fries on a cooling rack. That way air circulates around them as they cook. 5. If you don’t have a cooling rack or (like me) only own a small one, cook the fries on parchment paper. Again, I have no explanation for this except it works. The batch I baked on tin foil did not come out well. 6. Pat fries completely dry before tossing with olive oil. Get rid of all excess water or else they will steam rather than bake in the oven. From Dara at generationyfoodie.

    Recipe #507334

    Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, high in antioxidants.

    Recipe #502991

    Sprinkled roasted butter-nut squash with Cajun seasoning, smothered it in a gravy made with what New Orleans chefs call the holy trinity: a combination of onions, celery, and green bell peppers. Serve with rice or grits. From Vegetarian Times magazine.

    Recipe #502766

    Algerian version of the Middle Eastern chorba or stew. Great way to get your veggies. From Spark recipes.

    Recipe #501208

    From Food Network Kitchens, this is a healthy mix of veggies spiced up with ponzu, a citrusy soy sauce with a kick! I have just discovered ponzu and love the oomph it gives. You can really use any vegetables you want and this will still be great, but don't leave out the garlic! Enjoy!

    Recipe #496887

    Just saw this on the Chew. Looks great, haven't tried it yet, posted for safekeeping.

    Recipe #496293

    From Mario Batali in the cookbook, The Chew Food. Life. Fun. Mario says, "The French, with their ratatouille, may think they've cornered the market on fun words for a vegetable stew, but all that means is they have never heard of the dish called scafata. It's a traditional Friulian dish that the great Lidia Bastianich first made for me". Mario liked it so much, he tried it with summer vegetables and the following recipe was his, and now yours, reward. Enjoy!

    Recipe #493946

    Recipe adapted from Laura Kelley at Silk Road Gourmet, where she journies through the cuisines, histories and cultures of the more than thirty countries that traded goods along that great lifeline of the ancient world. Posted in Global World Adventure. I have posted the recipe for the Kofta for those who want to make it. The sauce can be served with rice(or almost any grain), noodles, meat dishes, dig in and enjoy the great flavors of Oman! You could also crack a few eggs on top of the sauce and cook for Shakshouka.

    Recipe #493003

    I watched Alton make this on The Best Thing I Ever Made. Posting here to make when it turns cooler. :) If you like, you can leave out the cheese to make this vegan.

    Recipe #478806

    I saw this being made on Rachael Ray's Week in a Day and it looked so good, I'm posting it here for safekeeping. I have changed it to make it vegetarian by replacing chorizo with soy chorizo and using vegetable stock instead of chicken stock. I hope you enjoy. If you like you can omit the corn muffins and top with crushed tortilla chips.

    Recipe #478381

    When I saw all the ooohs and ahhhhs from the people tasting this pie, I knew I had to get the recipe. If you're in a hurry, use a store bought pie crust. From the Chew! UPDATE: Due to a helpful reviewer, I have lowered the salt amount in this recipe.

    Recipe #467713

    Red Lobster fish, done Mardi Gras style!

    Recipe #466477

    this was the $400 winner in Better Homes and Gardens Rice on the Side catagory contest. Entered by Nancy Skahill, Greenlawn, N.Y.(March 2002). The picture is what got me. It looks so good!

    Recipe #454783

    Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. I have changed things around just a leeetle bit! On Foodnetwork, this has 135 great reviews!

    Recipe #437161

    From Sandra's Money Saving Meals, she uses the portobello mushroom stems from Recipe #425652 to make the filling for these yummy zucchini boats.

    Recipe #427425

    This is as hearty as a meat sandwich! Lightly charred vegetables, oil and vinegar dressing, a nice black olive tapanede with basil and provolone cheese served on a yummy roll to soak up all the delicious dressing-I'm in veggie heaven! From Down Home with the Neely's Cookbook.

    Recipe #415250

    I just got back from a quick trip to Miami, Fla. and had something very similar to this at a restaurant called Captain's Tavern. It was so good, I had to try to find the recipe. Here's one gleaned from Gourmet magazine, Nov. 2006 via Epicurious. Enjoy! This is one big casserole, but at the restaurant it was in individual dishes. You may add the cheese between each layer or just use it to top, or leave it out if you prefer! On the website, this has 92 wonderful reviews! this is even better the next day. You can half this recipe and cook in a 9x9" pan. This is so good, serve to company and for the holidays. This recipe calls for slicing raw squash but to make it easier to cut, microwave for 3-5 minutes, or lightly steam or bake and then cut in pieces. The recipe says it will serve 8-10 people but some said it served 12!

    Recipe #406731

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