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Delicata squash burger patties are a flavorful and hearty alternative to hamburgers and are a great way to use up leftover squash in the fall.
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Roasted squash lends a delicate sweetness to this creamy soup. Onions, vegetable stock, and roasted squash are processed to a fine consistency, then combined with heavy cream, creating a heavenly smooth soup.
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A favorite with Caribbean and Louisiana cooks, the mild flavor of the plump, pear-shaped mirliton squash makes it a natural for vegetable side dishes.
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Pumpkins aren't the only squash that yield tasty seeds for roasting! Next time you prepare butternut or acorn squash save the seeds and have yourself a nutritious little snack.
Ingredients: winter squash, olive oil, salt
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Sauteed patty pan squash with fresh herbs and onion is a quick and easy side dish for summer dinners.
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Yellow squash and zucchini are simmered with onion, tomatoes and green chile peppers.
cooking.nytimes.com
This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.
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This recipe is by Julia Moskin and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Light yet tasty, this Mexican soup simmers zucchini and chayote with albondigas, mindblowing meatballs packed with chicken, mint, and rice.
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For this perfect vegetable taco recipe you will to get summer squash, cremini mushrooms, poblano peppers, mustard greens, and onion.
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Place these delicious Spicy Harissa Chicken Kebabs over vegetables and cook them in a Reynolds Wrap® Foil packet for amazing flavors!
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Get Fall Stir-Fry Recipe from Food Network