Carnival squash is one of the most beautiful winter squashes, boasting vibrant colors and a sweet, nutty flavor that works in so many dishes. You can typically find it at farmers’ markets and grocery stores from September to November.
If you’re looking for delicious and approachable ways to use this versatile squash, you’ve come to the right place! We’re sharing two of our favorite recipes for carnival squash: Roasted Carnival Squash with Maple Ginger Glaze and Carnival Squash Chowder.
Read on for the recipes!
What is Carnival Squash?
Carnival squash is a winter squash that’s as pretty to look at as it is delicious to eat. It’s known for its vibrant colors and a flavor that’s both sweet and nutty.
This squash is typically in season from September through November, so keep an eye out at your local farmer’s market or grocery store.
Like other winter squashes, carnival squash is a nutritional powerhouse, loaded with vitamins, minerals, and fiber.
How to prepare carnival squash
Cutting winter squash can be a little tricky. Here’s a tip to make it easier: Before you slice it, microwave the whole squash for 1 to 2 minutes to soften the skin. Be sure to use a sharp knife and a stable cutting board, too.
Whether or not you peel the squash depends on the recipe. Some people enjoy the taste and texture of the skin, while others prefer to remove it. For roasted squash, the skin is often left on.
Roasted Carnival Squash with Maple Ginger Glaze
This recipe brings out the natural sweetness of carnival squash with a warm, flavorful glaze. The combination of maple syrup, ginger, and thyme creates a delightful balance that complements the squash beautifully.
Ingredients
- 2 small carnival squash (about 2 pounds)
- 2 tablespoons extra virgin olive oil or avocado oil
- Fresh ground black pepper
- 2 tablespoons unsalted butter
- 3 tablespoons pure maple syrup
- 1 tablespoon fresh ginger, finely grated/minced
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon kosher salt
- 1 teaspoon apple cider vinegar
Ingredient substitutions: Don’t have everything on hand? No problem! Try acorn or delicata squash if you can’t find carnival squash. Vegan butter or additional olive oil works well in place of butter. Rosemary or sage can stand in for thyme, if needed.
Step-by-Step Instructions
- Prepare the squash: Cut the squash in half from stem to tip. Scoop out the seeds and stringy bits. Slice each half into wedges, about 1-inch thick.
- Roast the squash: Toss the squash wedges with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet (don’t overcrowd!). Roast at 400°F (200°C) for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
- Make the maple ginger glaze: While the squash is roasting, combine the butter, maple syrup, ginger, thyme, salt, and apple cider vinegar in a small saucepan. Simmer over medium heat for 8-10 minutes, or until the glaze thickens slightly.
- Glaze and serve: Once the squash is roasted, drizzle the maple ginger glaze evenly over the wedges. Garnish with toasted nuts (pecans or walnuts are great!) for added texture and flavor. Serve warm and enjoy!
Carnival Squash Chowder
This creamy chowder is a celebration of autumn flavors, with the sweetness of carnival squash balanced by savory ham and aromatic herbs. It’s a comforting and satisfying meal that’s perfect for a chilly evening.
Ingredients
- 3 lbs Carnival Squash
- 2 oz jamon or prosciutto
- 1 medium onion
- 2 cloves garlic
- 1 tsp fresh thyme
- 2 tbs unsalted butter
- 1/3 cup all-purpose flour
- 1 bay leaf
- 3 cups vegetable broth
- 4 cups chicken broth
- 0.5 oz dried porcini mushrooms
- 1 tbs fresh sage
- 1/2 cup heavy cream
Ingredient Notes: Feel free to substitute vegetable broth for the chicken broth to keep this vegetarian. Also, get creative with your herbs! Rosemary, oregano, or even a pinch of red pepper flakes can add a unique twist.
Step-by-Step Instructions
- Prep the ingredients: Rehydrate the dried porcini mushrooms in warm water for about 20 minutes. Dice the onion, mince the garlic, and chop the fresh herbs. Peel the carnival squash (a vegetable peeler works well for this!) and cut it into roughly 1-inch cubes.
- Build the flavor base: In a large pot or Dutch oven, melt the butter over medium heat. Add the jamon or prosciutto and cook until lightly browned. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, nutmeg, and thyme, and cook for another minute until fragrant.
- Create the chowder: Sprinkle the flour over the onion mixture and stir well. Cook for 2 minutes to cook out the raw flour taste. Gradually whisk in the vegetable broth and chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Add the bay leaf and cubed carnival squash.
- Simmer and thicken: Bring the chowder to a simmer, then reduce the heat and cook for about 15 minutes, or until the squash is fork-tender.
- Finish it off: Remove the bay leaf. Use a potato masher or an immersion blender to partially mash the soup, creating a creamy texture. Stir in the heavy cream (optional, especially if you plan to freeze the chowder). Season with salt and pepper to taste.
Tips and tricks for carnival squash recipes
Whether you’re roasting your carnival squash or making a creamy chowder, here are a few tips to make sure your dish turns out perfectly.
Roasting tips
To ensure even cooking, cut the squash into uniform sizes, and don’t overcrowd the baking sheet. Use a large sheet if you have one, or divide the squash between two smaller sheets.
To enhance the flavor of your roasted carnival squash, experiment with different spices and herbs in the glaze. For a sweeter flavor, add a touch of brown sugar to the glaze.
Chowder tips
For the perfect consistency in your carnival squash chowder, consider using an immersion blender if you like a smoother texture. On the other hand, you may prefer a chunkier texture, which you can achieve by using a potato masher.
If you plan to freeze your chowder, leave out the cream when you first make it, and then add it when you reheat the soup. Store the chowder in airtight containers for up to three months.
Conclusion
Carnival squash is one of the most versatile and delicious winter squashes. With its mild, nutty flavor and tender flesh, it’s equally at home in sweet and savory dishes.
We hope these recipes inspire you to try Carnival squash in a new way. Don’t be afraid to experiment with your own variations, too! Add different spices, herbs, or toppings to create a dish that’s perfect for your taste.
Enjoying seasonal produce like Carnival squash is a great way to celebrate the flavors of fall and winter.