Quick & Easy Carnival Squash Prep


Carnival Squash are known for their fun looking orange and green speckled exterior-but they are so much more than just a centerpiece.

Fun fact: the green coloring is a sign that the squash is at its peak ripeness--perfect for eating. Its colors will fade overtime, indicating that it is past its prime.

When cooked, carnival squash develops an earthier, nuttier flavor than most other cooked squash, but still with the same buttery, sweet nuances we are familiar with. It is also highly fragrant and has a soft, melting texture. Their medium-small size is excellent for simply halving, stuffing and plating as a seasonal dinner for two.

Here we walk you though a quick & easy, versatile preparation.


Roasted Carnival Squash



1 Carnival Squash / ripe with green speckling

2 T Unsalted Butter

1 T Jansal Valley® Whiskey Smoked Sugar

1 T Salt

1 T Pepper



Preheat your oven to 400° F.

Slice the squash in half from stem to root and scoop out the seeds. These seeds can be saved for roasting as well, similar to pumpkin seeds.

Place the squash cut-side-up on a baking sheet and divide the butter evenly between the two cavities. Liberally sprinkle with brown sugar and season with salt and pepper to taste.

Roast for approximately 45 minutes, or until the flesh is tender to the touch of a fork. Exact times will vary depending on the size of the squash.

These halves are perfect for stuffing with your leftover of choice--we like using polenta or a combination of leftover proteins and vegetables.

You can also slice or dice for use in any recipe that called for squash. enjoy!

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