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These butternut squash tamales, featuring a honeynut squash fudge and pumpkin seed dip, will impart some bold Mexican flavor into your fall cooking.
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Kabocha squash and shrimp soup is a quick and easy, Asian-inspired meal to prepare in about 30 minutes, perfect for a weeknight meal.
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Shrimp scampi made with spaghetti squash is a delicious low-carb, paleo dish that is ready in minutes once the spaghetti squash is baked.
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Summer squash, such as green and yellow zucchini and yellow crookneck squash, add flavor and heartiness to a delightful tomato-based stew flavored with Cajun Andouille sausage and served with a sprinkling of Parmesan cheese. Serve with a big slice of crusty bread to dip into the broth.
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This lovely winter salad gets a double hit of hazelnuts: hazelnut oil in the rich dressing and toasted hazelnuts in the salad.
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Whole-wheat couscous with cumin, scallions, butternut squash, and almonds.
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Spinach and spaghetti squash, with evaporated skim milk and light mozzarella cheese, make this quiche a little lighter on the hips than most without sacrificing flavor. Try using any of your favorite vegetables, or serve with a side salad for a complete meal.
cooking.nytimes.com
The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking Adapted from Brennan’s restaurant, this recipe is meant to be a showstopper But it’s deceptively easy
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Pound cake, whipped cream, banana pudding, and vanilla wafers are layered to form this easy trifle that's sure to please.
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Orange juice and lemonade concentrates blend with a simple syrup, pineapple juice, and mashed bananas in the base for a tasty slush.
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Quick and packed with flavor.
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