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191 recipes for "squash"
191 recipes
Slow Cooker Vegetarian Chili

Slow Cooker Vegetarian Chili

Mar 15, 2012

This thick, rich, colourful chili is full of flavour. Butternut squash and corn add a touch of sweetness that offsets the mild heat from the chili powder. Serve with crumbled queso fresco (a Mexican cheese), sour cream and fresh cilantro.

Lemon Thyme Rainbow Trout

Lemon Thyme Rainbow Trout

Jul 14, 2005

From start to finish, these fillets are ready in less than 15 minutes, so begin by baking squash slices in the oven, then putting on a pot of water for cooking rice. Other thin fish fillets are equally good.

Potiron Bisque

Potiron Bisque

Jul 31, 2005

At the restaurant, an oval of mascarpone cheese, a drizzle of maple syrup and a pea tendril show off this velvety purée. Potiron is a French pumpkin with a deep orange flesh; a dense squash, such as butternut, is a good substitute.

Fire-and-Smoke Roast Beef

Fire-and-Smoke Roast Beef

Aug 9, 2007

Chipotle-flavoured hot pepper sauces (such as Tabasco and Buffalo) are now available in many grocery stores. Or use some of the adobo sauce from canned smoked chipotle peppers and freeze the peppers for later use. Serve with Butternut Squash Cubes.

Haddock with Light Cream Sauce

Haddock with Light Cream Sauce

Jul 14, 2005

Melting cheese into poaching liquid makes a quick, smooth sauce. You can substitute a dry white wine for half of the stock. Serve with green beans and roasted squash. A boiled potato tossed in parsley can't be beat as the starch.

Potato Latke Batter

Potato Latke Batter

Jul 14, 2005

While potatoes are the traditional ingredient in latkes, you can add variety and other flavours. For instance, replace two of the potatoes with 1-1/2 cups (375 mL) shredded butternut squash, carrots and/or zucchini. Another version includes herbs: add 1 tbsp (15 mL) minced fresh rosemary, thyme or chives.

Italian Vegetable Marrow Stew

Italian Vegetable Marrow Stew

Aug 24, 2010

Use what is fresh and available from the garden in this traditional vegetable stew called ciambotta. Many recipes also call for eggplant, but in my family it's always made with vegetable marrow. Use whatever summer squash you have and serve with crusty bread to soak up the juices.

Filipino Chicken Soup (Tinola)

Filipino Chicken Soup (Tinola)

May 12, 2010

Tinola, a favourite on Filipino dinner tables, is made in many variations. The most traditional vegetables used in this soup are green (unripe) papaya or chayote squash, but other green squashes and melons are used, too. Zucchini makes a fine substitute; just make sure to take out the seeds and soft core. The soup is traditionally finished with herbal leaves, such as those of the native malunggay tree, or with chili leaves, the small tender leaves of hot pepper plants, which are tasty but not hot; watercress lends a similar flavour. Use a free-range chicken; if you buy the poultry at an Asian market, you get the head and feet, too, which add lots of extra flavour to the broth.

Thai Green Curry with Tofu and Vegetables

Thai Green Curry with Tofu and Vegetables

May 12, 2008

Commercial Thai curry paste is generally made with fish sauce or shrimp, ingredients not on the list of edibles for most vegetarians. If fish is part of your vegetarian diet, substitute fish sauce for the salt. A curry is a great place to add or substitute favourite vegetables; broccoli, mushrooms or squash would all be great.

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