You're going to love this roasted carnival squash recipe - it's so easy to make and results in creamy, succulent squash.
Carnival squash is a hybrid of acorn and sweet dumpling squash. It has bright, colorful skin and rich, sweet flesh.
Carnival squash can be used in soups and salads, but I love it roasted and topped with a few herbs, some crumbly feta, and fresh pomegranate arils. It's a festive and beautiful side dish.
Why You'll Love this Easy Roasted Squash
Roasted winter squash is one of the easiest side dishes to make. The only hands-on part of this recipe is cutting the squash, removing the seeds, and prepping it with the oil and seasoning. The majority of the time of this recipe is the squash roasting in the oven.
The best part of carnival squash is that the skin is edible, so you don't have to spend unnecessary time peeling it. You don't have to eat the squash, I like scooping it out of the skin to enjoy the creamy, buttery flesh on its own.
Ingredients You'll Need
Carnival Squash - you'll need 3 carnival squash. Choose squash that's brightly colored with matte skin. It should be free from blemishes, soft spots, or gashes and should be heavy for its size.
Seasonings - you'll add a tablespoon and a half of olive oil, a half teaspoon of kosher salt, a quarter teaspoon of pepper, and a teaspoon of chopped fresh thyme to the squash before roasting.
Toppings - This is optional, but you can top the roasted squash with additional chopped thyme, two ounces of crumbly feta cheese, and a third cup of pomegranate arils.
Carnival Squash FAQs
What does carnival squash taste like? Carnival squash tastes similar to butternut squash but slightly sweeter. The carnival squash's maple, butter, and nutty undertones make it excellent in salads, soups, or roasted as a side dish.
Can you freeze carnival squash? You can freeze carnival squash after blanching it or roasting it to preserve the flavor and texture.
Can you eat the skin of carnival squash? Yes, carnival squash skin is edible. The skin is usually bright and multicolored and will become papery when roasted.
What's the difference between acorn squash and carnival squash? Carnival squash is a hybrid of acorn squash and sweet dumpling squash. It's slightly smaller than acorn squash but has similar nutty and buttery flavors like butternut squash while being slightly sweeter.
Is carnival squash the same same as delicata squash? Carnival squash has similar skin and colorations to delicata squash, but carnival squash is actually a cross between acorn and sweet dumpling squash. Like delicata squash, the skin of carnival squash is edible.
More Winter Squash Recipes to Try
If you love cozy winter squash recipes, try some of our other favorites.
- Roasted Honeynut Squash with Miso Maple Butter - a beautiful and rich side dish with a delicious miso and maple topping.
- Roasted Acorn Squash Soup - a warming and cozy soup.
- Roasted Delicata Squash - a simple yet elegant side dish.
- Butternut Squash Feta Pasta - a comforting pasta dish with lots of flavor.
Tips for Making this Recipe
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Cooking Tips - To check if the squash is ready, prick it with a fork. If the fork easily slides in, then the squash is tender and ready to come out of the oven. Your squash might need to roast an additional 5 minutes, depending on how large it is.
Recommended Tools - I highly recommend lining your baking sheet with parchment paper. It makes cleaning up so much easier!
Storing Tips - You can store the squash in an airtight container in the refrigerator for up to 5 days.
Diet/Allergy Alternatives - If you'd like this recipe to be vegan, substitute the feta cheese for some soft, fresh herbs like parsley.
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- 3 carnival squash
- 1 1/2 tablespoons olive oil
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 ounces crumbly feta
- 1/3 cup pomegranate seeds
- Preheat the oven to 425 degrees F.
- Wash the squash and then halve them. Scoop out the seeds and any stringy flesh. Then cut them in halve again so the squash is in quarters.
- Place the squash skin side down on a parchment-lined baking sheet.
- Brush the olive oil onto the squash pieces then top with the thyme, salt, and pepper.
- Roast the squash for 25 minutes or until fork-tender.
- Remove the squash from the oven and top with the feta and pomegranate seeds. Serve immediately.
Amount Per Serving: Calories: 121Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 196mgCarbohydrates: 17gFiber: 5gSugar: 2gProtein: 3g