Squash and pumpkin dishes

oil from the seeds of pumpkins

soup made from puréed pumpkin

Ghapama () is an Armenian stuffed pumpkin dish, usually served as a dessert. It is prepared by removing the inside of the pumpkin (known as դդում in Armenian, pronounced in Eastern Armenian and in Western Armenian) and stuffing it with cooked rice, butter, honey, dried fruits, nuts, and meat, to be baked. Dried fruits used in the dish include figs, apricots, prunes, and raisins, while the nuts include walnuts and almonds.

seeds of pumpkins and similar curcurbits

Haitian soup made from Caribbean pumpkin

food

dish common in the former Ottoman Empire

A filhó is a traditional pastry in Portugal and Northeastern Brazil.

Bundevara is a pastry of Serbian cuisine that is also known in related cuisines.

thumb|300px|right|Kiveve is a creamy traditional dish of Paraguay and the North-East of Argentina that is made with a pumpkin with deep orange flesh and sweet taste, milk, sugar, corn flour, and fresh cheese, and may be served as a dessert, as a breakfast, or as a sweet snack during the afternoon.

pasta dish

food

style of beer

Mücver is a Turkish fritter or pancake, made from grated zucchini (courgette). They are typically pan-fried in oil and their batter often includes a mixture of eggs, onion, dill, parsley, flour, and sometimes potatoes and cheese (beyaz peynir or kaşar). They are similar to Jewish latkes and potato pancakes from various cultures.

Afghan and Turkish pumpkin dish

hausa soup

Wolgwa-chae () is a variety of japchae (stir-fried vegetable dish) made with Oriental pickling melon, called wolgwa in Korean. This summer dish was a part of the Korean royal court cuisine.

autumnal coffee drink

Koottukari or Koottu curry is a prominent dish in the sadhya of Kerala, south India. It is a yellow curry featuring one or two vegetables such as banana and coconut, and has a hot and sweet taste.