Thursday, October 17, 2013

A Carnival of Squash!

I love, love, love, carnival squash, so I'm really excited we're getting in the Crop Share this week.  The taste is really no different from an acorn squash, but this squash is called carnival and it's all painted up in fun ways, so really it's a party on your plate.  Clearly, I'm easily amused.  So while you can use any of our stuffed squash recipes (Sausage & Apple Acorn Squash or Chorizo & Quinoa Stuffed Acorn Squash), another amazing way to prepare these types of squash is to slice them up into about inch thick slices and bake them with a buttery sweet glaze.  I love to use maple syrup, as it will caramelize a bit on the tops of the slices.  Basically you're turning that squash into pancakes, delicious, healthy, veggie pancakes!

Roasted Maple Carnival Squash 


1 carnival squash, halved, seeded and sliced into 1" thick slices
1 Tbsp unsalted butter, melted (I use Earth Balance margarine for dairy-free)
2 Tbsp pure maple syrup
Dash of cinnamon (for a bit more savory flavor, mix up a dash of cinnamon, nutmeg and cumin to evenly sprinkle over the squash)

Preheat oven to 375 degrees.

Toss squash slices in melted butter and arrange evenly in one single layer on a baking sheet.  Season with cinnamon or other spices, then drizzle maple syrup over the top of the squash.  Bake at 375 for 30 minutes or until squash is soft.  If you really want to get some caramelization on the top, then turn the broiler onto high and broil the squash until it begins to bubble and brown a bit on the tops.  But keep an eye on it as it can quickly go from caramelized to incinerated.

Great as a side dish for roast poultry.

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