Roasted Carnival Squash Recipe
Roasted carnival squash is an easy and affordable addition any fall or winter meal. Stuff it, top it, or use in your favorite soup or mash recipe.
Servings: 4
Calories: 76kcal
Ingredients
- 2 carnival squash
- Olive oil or avocado oil
- Salt and pepper
Directions
- Preheat the oven to 420° F. Line a roasting sheet with parchment paper or aluminum foil.
- Slice off the top and tail of the squash, and then set the squash upright on the board. Slice down the center of the squash to cut it in half. If you plan to stuff the squash, slice a thin segment from the back of each half so that they will sit without rocking when placed skin-side down. Scrape out the seeds and stringy innards with a spoon.
- Rub the squash halves with oil, inside and out. Add richness with olive oil, or use avocado oil for a neutral flavor. Sprinkle the inside flesh of each squash half with a little salt and a few twists of freshly ground black pepper. Go easy on the seasoning here because you can always add more later.
- Place the squash halves, cut side down on the prepared roasting pan. Roast in the oven for 20 minutes. Flip the squash over; if you’re making stuffed squash, this is the best time to add the stuffing. Continue cooking about 20 minutes more, until the flesh is tender and the edges turn golden.