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.
If you love squash recipes, try my Roasted Honeynut Squash, Roasted Acorn Squash Soup, Roasted Delicata Squash, or Butternut Squash Feta Pasta as well!
Easy Roasted Squash Features
- 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.
- I'll show how to how to cook carnival squash in the oven so it's sweet, tender, and full of flavor.
Roasted Carnival Squash Ingredients
- 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
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.
You can freeze carnival squash after blanching it or roasting it to preserve the flavor and texture.
Yes, carnival squash skin is edible! The skin is usually bright and multicolored and will become papery when roasted - it's thinner than some other varieties of squash skin that would be less pleasant to eat.
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.
Carnival squash has skin and colorations similar to delicata squash, and cooks similarly, but it's not the same. Like delicata squash, the skin of carnival squash is edible.
If you try cooking carnival squash, let me know! Connect on Instagram and share your photos or leave us a star rating below.
Roasted Carnival Squash
Ingredients
- 3 carnival squash
- 1 ½ tablespoons olive oil
- 2 teaspoons chopped fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 ounces crumbly feta cheese
- ⅓ cup pomegranate seeds
Instructions
- 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.
Sara Jane Sweet says
Thank you so much for sharing!!
Loved it!!
Sara Sweet