Try these carnival squash recipes, and you’ll forget all about butternut!
This cute winter squash is surprisingly tasty and good for more than just decor.
A cross between acorn squash and dumpling squash, carnival squash is very sweet and slightly nutty.
And from soup to pasta, these festive and flavorful dishes are sure to bring some excitement to your fall and winter dinner menus.
Best of all, they’re healthy too!
So whether you stuff, roast, twice-bake, or turn them into soup, these carnival squash recipes will get you into the autumn spirit.
Easy Roasted Carnival Squash and More!
Planning a feast? Roasted carnival squash is the dish your next party needs.
Each tender wedge of carnival squash features crumbled feta, juicy pomegranate seeds, and a sprinkle of herbs.
The presentation looks stunning, and it couldn’t be easier to recreate.
Serve them as a side dish or add them to an autumn salad. You really can’t go wrong.
The best way to prepare carnival squash is to toss it on a sheet pan and roast it in the oven.
As it cooks, the flesh begins to caramelize, bringing out the natural sweetness.
So what better way to enhance that sweetness than a bright and tangy vinaigrette?
Coat the squash slices with maple syrup, balsamic, mustard, and thyme. About 25 minutes later, it’s ready for plating.
Whether it’s a holiday or family dinner, it’s a super simple dish that takes minimal effort and time.
Healthy and scrumptious, this creamy soup is as comforting as it is invigorating.
Turmeric gives the soup a warming, earthy-sweet kick, and a gorgeous golden glow. Plus, it’s full of anti-inflammatory properties.
Really, though, it’s all about the carnival squash!
It’s sweeter than butternut with nutty and buttery undertones. So it’s perfect for a creamy soup.
Blend it up with veggie broth and plant-based milk to keep it dairy-free and vegan. I like coconut milk, but any nut milk works well too.
This plant-based meal is a cinch to make, and it stores well in the freezer. So why not double the batch?
Move over twice-baked potatoes; carnival squash has come to town!
Tender squash tastes even more incredible after a second round of baking. And, you don’t need to hunt down any special ingredients to make them.
Instead, season the squash with lemon pepper and toss it in the oven with some shallots until tender.
Next, cram those shallots inside and top each half with Parmesan cheese.
Once the cheese gets all melty, they’re ready to eat. Careful, they’re hot!
Stuffed squash looks so dazzling on a platter. Better yet, it tastes just as good as it looks!
These adorable small squash are the ideal size for stuffing. And while you can pack them with all sorts of yummy things, this recipe has it dialed in.
The savory and cozy ingredients meld so well with the sweet squash flesh.
Take a bite, and you’ll find fatty chorizo, aromatic leeks, sweet apples, tender greens, and nutty millet.
It’s also got some melty goodness from cheddar cheese. I like to use aged white cheddar for a sharper flavor.
You can also swap out the millet for another type of grain or quinoa.
Turn roasted squash into a hearty meal with this simple dish!
You’ll doll this squash up with a coating of maple syrup and a sprinkle of cinnamon. That’s already pretty incredible!
But then you’ll pack it with plant-based protein and a little crumble of feta cheese.
The lentils are very filling and loaded with flavor. They’ve got a dash of cumin, a splash of balsamic, and a handful of frozen spinach for good measure.
The key ingredient, though, is Trader Joe’s Sofrito seasoning. It’s an Italian blend that adds incredible depth to the dish.
Greatness like this doesn’t come quickly. However, you’ll be well rewarded in the end.
Forget stuffing the turkey, stuff the carnival squash instead.
This squash takes Thanksgiving to a whole other level. Inside you’ll find a savory turkey, wheat, and berry stuffing complete with breadcrumbs and all.
They’re perfect for special occasions like holidays, dinner parties, and even date nights at home.
Be sure to scoop out all the flesh and seeds – you’ll want plenty of room to pack in the filling.
I’m sure you’ve had latkes before. But have you tried them made with carnival squash?
You really should – they’re amazing!
Crispy, tender, sweet, and fragrant, these latkes are a sensation of flavors and textures.
You’ll love how the hint of curry powder pairs with the sweetness of the squash.
And while you can top these with a lot of different things, apple butter is by far the best. It’s sweet, tangy, zesty, and perfectly spiced.
For breakfast, lunch, dinner, appetizers, or snacks, there are a lot of good excuses to whip up a batch of these squash latkes.
When you think of chowder, I doubt carnival squash is the first thing that comes to mind. But that’s all about to change.
Between the flavor and the texture, carnival squash makes this chowder over the top incredible.
Of course, you’ll need the right accompaniments to go with it.
So throw in Jamon, toss in dried porcini mushrooms, add some herbs, and pour in the cream.
Salty, sweet, creamy, and earthy carnival chowder is one cozy bowl that packs in all the flavors of fall.
Looking for a new pasta recipe to try tonight? Grab the linguine because you’re making this!
It doesn’t have any rich sauces or heavy creams. Instead, it mixes freshly roasted carnival squash, peppery arugula, parsley, and Parmesan cheese.
It’s a great choice when you’re craving a light pasta dinner that leaves you feeling good.
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