The carnival squash is a cross between the sweet dumpling squash and the acorn squash. It's an attractive squash with a combination of orange, yellow, and green colors, depending on maturity.
The squash is nutty and sweet in flavor, much like a butternut squash. You only need to season it lightly with salt, pepper, and a little butter. But feel free to sprinkle the squash with a little brown sugar or a drizzling of maple syrup before cooking.
The baked squash takes less time, but the slow cooker is convenient if you need the oven for other dishes.
Serve it as is or scoop it from the shells and mash before serving.
- 2 carnival squash
- 2 tablespoons butter, melted, or olive oil
- Dash of kosher salt and freshly ground black pepper
- Optional: brown sugar and/or maple syrup
Cut off the ends of the squash and slice it in half lengthwise. Scoop out seeds. If desired, slice the halves in half again.
Brush each cut side with melted butter or olive oil and sprinkle with salt and pepper. If desired, sprinkle with a little brown sugar and/or drizzle with maple syrup.
Butter the inside of the slow cooker.
Layer the halves (or quarters), cut sides up, in a slow cooker.
Add about 1/3 cup of water to the bottom of the slow cooker.
Cover and cook on HIGH for 2 1/2 to 3 hours, or until the squash is fork tender.
Serve as is or scoop the squash out of the skins and mash before serving.
Heat the oven to 375 F.
Line a rimmed baking sheet with foil.
Place the carnival squash halves or quarters on the baking sheet, cut side up.
Bake for 25 to 35 minutes, or until tender.
Sprinkle the squash with about 1/8 to 1/4 teaspoon of ground or freshly grated nutmeg.
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