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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, so it has bright, colorful skin and rich, sweet flesh.

While I like using squash in soup (like my creamy acorn squash soup), I'm a big fan of a simple roasted squash. Topped with a few herbs, some crumbly feta, and fresh pomegranate arils it's both festive and beautiful!

You can use this method to cook other types of squash as well - it works well with acorn squash and delicata squash particularly well.

An overhead shot of a large serving platter of roasted carnival squash topped with feta and pomegranate.

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.

Carnival delicata squash, pomegranate, feta, salt, pepper, olive oil, and thyme on a marble background.

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.

Roasted Carnival Squash

This delicious and easy baked carnival squash recipe is the perfect fall or winter side dish!

4.85 from 26 votes

Print Pin Rate

Prep Time: 12

Cook Time: 25

Additional Time: 3

Total Time: 40

Servings: servings

Author: Emily Wilson

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.

Video

Notes

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!

Storage- save leftover squash in an airtight container in the refrigerator for up to 5 days.