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Entries tagged with 'squash'

Grilled Summer Squash and Kasseri Cheese With Lemon and Mint

Serious Eats Joshua Bousel Post a comment

Zucchini and yellow squash slices are grilled and layered with softened kasseri cheese, then given a squeeze of lemon juice and a sprinkle of mint to create a fresh and satisfying side dish or appetizer. More

Spaghetti Squash-Pesto Crostini With Prosciutto

Serious Eats Lauren Rothman Post a comment

Spaghetti squash is fun, but It's never quite hearty enough to satisfy. Here, we toss it with a rich parsley pesto, pair it with meaty prosciutto and serve it on top of toasted bread for a dish that's light enough to serve as an hors d'oeuvres, but hearty enough to eat as a light lunch. More

Vegan Curry Butternut Squash Soup With Kale

Serious Eats Yasmin Fahr 8 comments

A quick and easy stew of butternut squash, kale, and toasted quinoa, made in a single skillet. More

Baked Eggs With Butternut Squash and Kale

Serious Eats Yasmin Fahr 2 comments

A quick and easy skillet filled with butternut squash, kale, and baked eggs. More

Chicken in a Pot (Poule au Pot) With Potatoes and Squash

Serious Eats Yvonne Ruperti 4 comments

This hearty one-pot French classic is the perfect remedy for a cold winter night. Chicken is gently simmered with potatoes and butternut squash in a rich bacon and sage sauce. More

Couscous With Roasted Butternut Squash, Apple, and Chorizo

Serious Eats Nick Kindelsperger 2 comments

Butternut squash, apples, and chorizo make this couscous dish comforting, which is great for a cold weather meal. More

Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi

Serious Eats Shao Z. Post a comment

Sweet and tender roasted squash seasoned with the modern Japanese combination of soy sauce and butter with a sprinkling of shichimi togarashi, a Japanese seven spice blend. More

Easy Skillet Turkey and Squash Tacos With Sriracha

Serious Eats Yasmin Fahr Post a comment

These ground turkey tacos with a quick mole sauce and squash can be on the table in under half an hour. More

Fall Brisket With Cider and Butternut Squash From 'The Artisan Jewish Deli at Home'

Serious Eats Kate Williams Post a comment

There are four brisket recipes in Nick Zukin and Michael C. Zusman's new cookbook, The Artisan Jewish Deli at Home—one for each season. All are pot-roasted in flavorful sauces and packed to the brim with vegetables. The fall version is the most streamlined, containing little more than butternut squash, red onions, and cider-wine sauce spiked with garlic and thyme. More

Skillet Kale and Pumpkin Pasta

Serious Eats Yasmin Fahr 2 comments

A quick and easy single skillet meal of pasta served with pumpkin and black kale. Perfect for a Halloween feast! More

Roasted Butternut Squash, Kale, and Lemon Soup

Serious Eats Nick Kindelsperger Post a comment

I have something of an aversion to blended soups, mostly because the homogeneous texture gets boring after a while. Instead, I love brothy soups—ones with all kinds of things floating in the bowl for me to scoop out. But who says you can't add things into a blended soup to get the best of both worlds? More

Vegan Black Bean and Squash Chili

Serious Eats Yasmin Fahr 12 comments

A quick and easy one-pot vegan chili made with black beans and squash. More

Spiced Squash Doughnuts

Serious Eats Alexandra Penfold Post a comment

With fall upon us there's no reason to let pumpkin have all the fun. Squash lends a light sweetness and mild earthiness to these doughnuts and it also happens to make for a very tender and fluffy cake. More

Eggplant, Squash, and Cherry Tomato Hash With Baked Eggs

Serious Eats J. Kenji López-Alt 2 comments

A savory stew of eggplant, squash, zucchini, onions, and tomatoes, baked with eggs. Perfect for brunch or a light supper. More

Squash, Shiitake, Kale, and Kimchi Stew

Serious Eats Nick Kindelsperger 4 comments

I don't know about you, but kimchi stew (jjigae) reminds me of winter. But it turns out summer vegetables are equally at home in this dish. Plus, haven't you heard that adage that you should eat a hot soup on a hot day? More

Summer Stuffed Heirloom Tomatoes from 'The Vermont Farm Table Cookbook'

Serious Eats Kate Williams Post a comment

Tomatoes are still abundant this time of year in California. They're mostly big meaty specimens, taut with sweet juice. Tracey Medeiros offers an easy stuffed tomato recipe in her new book, The Vermont Table Cookbook. Instead of stuffing the tomatoes with a meat or bread-based stuffing, she fills them with other seasonal produce like yellow squash, zucchini, eggplant, and bell pepper, for a ratatouille-like melange of summer flavors. More

Ratatouille Tian from 'The French Market Cookbook'

Serious Eats Kate Williams 5 comments

Is there a better summer dish than ratatouille? The Provençal classic makes use of some of summer's best bounty—tomatoes, eggplant, and zucchini—for an elegant, simple stew that can be served at any temperature, any time of day. This elegant version uses paper thin slices of each fresh vegetable. More

Easy Ratatouille with Chicken

Serious Eats Yasmin Fahr 5 comments

Tender chicken legs are simmered in a fresh summer vegetable ratatouille for this quick one-pot meal. More

Stuffed Mirliton from 'Treme'

Serious Eats Kate Williams 4 comments

Before opening up the new Treme cookbook, I couldn't pick out a mirliton if it was thrown in my face. But the squash, originally native to the region, appears so frequently in Treme, I now consider myself a relative expert. I had, as it turns out, known the squash by its other name, chayote, and it appears on Latin American menus just as frequently as the traditional Louisiana ones. More

Roasted Zucchini-Chickpea Dip with Za'atar

Serious Eats Lauren Rothman 5 comments

Chickpeas come together with sweet roasted zucchini to create a light, silky dip that's far more exciting than your average store-bought hummus—and a cinch to make. More

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