As the leaves start to change colors and the air grows crisp, our thoughts turn to the warm, comforting dishes that define the season. One ingredient that’s sure to become a staple in your autumnal repertoire is carnival squash – a sweet and nutty variety of winter squash that’s just begging to be cooked up into something delicious. From soups to salads, risottos to pancakes, we’ve rounded up 18 mouthwatering carnival squash recipes that are perfect for the fall season.
Whether you’re looking for a simple side dish or a show-stopping main course, these recipes are sure to inspire your culinary creativity. So why not get started with some roasted carnival squash with maple glaze, or perhaps a hearty carnival squash soup with crispy sage? Whatever you choose, we guarantee that your taste buds will be doing the happy dance.
Stay tuned for our top 18 Carnival Squash Recipes Perfect for Fall!
Roasted Carnival Squash with Maple Glaze
Roasted Carnival Squash with Maple Glaze: A Sweet and Savory Delight
This recipe brings together the natural sweetness of carnival squash with a hint of maple syrup, creating a delicious and unique side dish perfect for fall gatherings or everyday meals.
Ingredients:
– 1 medium carnival squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup pure maple syrup
– 2 tbsp brown sugar
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet, cut side up.
4. Drizzle with olive oil, sprinkle with salt and pepper.
5. Roast for 30-40 minutes or until tender and caramelized.
6. While the squash is roasting, combine maple syrup and brown sugar in a small saucepan.
7. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes or until glaze thickens slightly.
8. Remove squash from oven and brush with maple glaze.
9. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Carnival Squash Soup with Crispy Sage
Warm up with this velvety soup featuring the sweetness of Carnival squash and a crunchy twist from crispy sage leaves. Perfect for a cozy evening or as a comforting side dish.
Ingredients:
– 1 medium Carnival squash (about 2 lbs)
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh sage leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up.
3. Roast the squash for 30-40 minutes or until tender.
4. In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent.
5. Scoop the roasted squash into the pot and add chicken broth, salt, and pepper. Bring to a boil, then simmer for 15-20 minutes.
6. Stir in heavy cream. Purée soup with an immersion blender or regular blender.
7. Just before serving, crispy-fry fresh sage leaves by heating about 1/2 inch (1 cm) of oil in a skillet over medium heat and frying the leaves until crispy.
Cooking Time: Approximately 45-50 minutes
Stuffed Carnival Squash with Quinoa and Cranberries
Transform a humble squash into a vibrant and flavorful centerpiece with this easy recipe. The combination of nutty quinoa, sweet cranberries, and savory spices will elevate your dinner party game.
Ingredients:
– 1 large Carnival squash (about 2 lbs)
– 1 cup cooked quinoa
– 1/2 cup fresh or frozen cranberries
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: chopped nuts or seeds for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix cooked quinoa, cranberries, olive oil, onion, garlic, cumin, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, mounding slightly at the center.
5. Place the stuffed squash on a baking sheet lined with parchment paper, cut-side up.
6. Roast for 45-50 minutes, or until the squash is tender and the filling is heated through.
Cooking Time: 45-50 minutes
Caramelized Carnival Squash with Brown Butter
This recipe transforms humble carnival squash into a sweet and savory masterpiece, perfect as a side dish or used as a topping for salads, soups, or grains.
Ingredients:
– 1 large carnival squash (about 2 lbs), peeled, seeded, and cubed
– 2 tbsp unsalted butter
– 1/4 cup brown sugar
– 1 tsp salt
– 1/4 tsp ground cinnamon
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss squash cubes with 1 tbsp of the butter until well coated.
3. Spread squash on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until caramelized and tender.
4. Meanwhile, melt remaining 1 tbsp of butter in a skillet over medium heat.
5. Add brown sugar, salt, and cinnamon to the melted butter; whisk until smooth.
6. Pour brown butter mixture over roasted squash and toss to combine.
7. Return squash to the baking sheet and bake for an additional 2-3 minutes, or until caramelized.
8. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Carnival Squash and Apple Salad
Celebrate the flavors of fall with this sweet and savory salad featuring carnival squash, crisp apples, and a hint of cinnamon. Perfect for a light lunch or as a side dish for your next dinner party.
Ingredients:
– 1 small carnival squash (about 2 lbs), peeled and cubed
– 1 large apple, diced
– 1/4 cup brown sugar
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, salt, and cinnamon on a baking sheet.
3. Roast for 20-25 minutes or until tender.
4. In a large bowl, combine roasted squash, diced apple, and brown sugar.
5. Mix well to combine.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Spiced Carnival Squash Puree
Experience the magic of autumn with this warm, aromatic squash puree, perfect for a cozy fall evening.
Ingredients:
– 1 medium-sized carnival squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1/4 cup brown sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Salt, to taste
– Optional: heavy cream or half-and-half for a creamy version
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with butter.
4. Sprinkle brown sugar, cinnamon, nutmeg, and ginger evenly over both halves.
5. Roast for 45-50 minutes, or until the squash is tender and caramelized.
6. Let cool slightly, then scoop out the flesh and puree in a blender or food processor.
7. Season with salt to taste, and add heavy cream or half-and-half if desired.
Cooking Time: 45-50 minutes
Serves: 4-6 people
Carnival Squash Risotto with Parmesan
This creamy risotto is a perfect fall treat, featuring roasted Carnival squash and a generous sprinkle of Parmesan cheese. With its comforting flavors and tender texture, it’s sure to become a new favorite.
Ingredients:
– 1 medium Carnival squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45-50 minutes, or until tender.
3. In a large skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until softened.
4. Add the Arborio rice and cook for 1 minute, stirring constantly.
5. If using wine, add it to the rice mixture and cook until absorbed.
6. Add warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
7. Once the rice is cooked, stir in roasted squash and Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 55-60 minutes
Grilled Carnival Squash with Herb Drizzle
A sweet and savory summer side dish that showcases the natural sweetness of carnival squash. This recipe is perfect for a quick and easy addition to your next barbecue or potluck.
Ingredients:
– 2 medium carnival squash, cut into 1-inch slices
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, parsley, and dill. Add squash slices and toss to coat.
3. Season with salt and pepper to taste.
4. Grill squash for 3-4 minutes per side, or until tender and lightly charred.
5. Serve warm with lemon wedges on the side, if desired.
Cooking Time: 12-15 minutes
Carnival Squash and Black Bean Tacos
This vibrant taco recipe combines the warmth of roasted carnival squash with the earthiness of black beans, all wrapped up in a crispy corn tortilla.
Ingredients:
– 1 medium carnival squash (about 2 lbs)
– 1 can black beans, drained and rinsed
– 1/4 cup olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded lettuce, diced tomatoes, crumbled queso fresco, salsa
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Roast the squash for 45 minutes or until tender.
4. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
5. Stir in black beans, cumin, smoked paprika, salt, and pepper.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning the squash mixture onto a warmed tortilla and topping with desired toppings.
Cook Time: 1 hour 15 minutes
Baked Carnival Squash with Cinnamon and Honey
This recipe transforms a humble carnival squash into a sweet and savory masterpiece, perfect for a cozy evening or a special occasion. The combination of cinnamon and honey adds a depth of flavor that will leave you wanting more.
Ingredients:
– 1 medium-sized carnival squash (about 2 lbs)
– 2 tbsp butter
– 1 tsp ground cinnamon
– 2 tbsp pure honey
– Salt to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together the melted butter, cinnamon, and salt.
4. Brush the mixture evenly onto both halves of the squash.
5. Drizzle the honey over the squash, making sure to cover all surfaces.
6. Place the squash on a baking sheet lined with parchment paper, cut side up.
7. Bake for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Carnival Squash and Kale Grain Bowl
This vibrant grain bowl celebrates the flavors of fall with roasted carnival squash, wilted kale, and a tangy lemon-tahini dressing. Perfect for a quick and nutritious meal.
Ingredients:
– 1 medium carnival squash, peeled and cubed
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 cup cooked quinoa or brown rice
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– 1/4 cup tahini
– Salt and pepper to taste
– Optional: chopped pecans or pumpkin seeds for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high. Add garlic and cook for 1 minute.
4. Add kale to the skillet in batches, cooking until wilted (about 2-3 minutes per batch). Season with salt and pepper.
5. In a small bowl, whisk together lemon juice and tahini.
6. To assemble the bowls, divide cooked quinoa or brown rice between two bowls. Top with roasted squash, wilted kale, and drizzle with lemon-tahini dressing. Garnish with chopped nuts or seeds, if desired.
Cooking Time: 35-40 minutes
Creamy Carnival Squash Pasta
A warm and comforting fall-inspired pasta dish featuring roasted squash, savory herbs, and a rich creamy sauce.
Ingredients:
– 8 oz pasta of your choice (e.g., pappardelle or fettuccine)
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried sage
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, onion, garlic, sage, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, combine roasted squash, heavy cream, and Parmesan cheese. Stir over medium heat until sauce is creamy and well combined.
5. Combine cooked pasta with squash sauce. Toss to coat.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Carnival Squash and Sausage Stuffed Shells
Get ready to delight your taste buds with this unique and flavorful twist on classic stuffed shells! This recipe combines the sweetness of carnival squash with the savory flavor of sausage, all wrapped up in a tender pasta shell.
Ingredients:
– 12 jumbo pasta shells
– 1 medium carnival squash, cooked and mashed
– 1 pound sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add onion and garlic to the skillet; cook until onion is translucent.
5. Combine mashed squash, ricotta cheese, and cooked sausage mixture in a bowl.
6. Stuff each pasta shell with the squash-sausage mixture and place in a baking dish.
7. Top with mozzarella cheese and bake for 20-25 minutes or until cheese is melted and bubbly.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Carnival Squash Pancakes with Maple Syrup
Start your day off right with these fluffy and flavorful pancakes made with roasted carnival squash, perfect for a cozy breakfast or brunch.
Ingredients:
– 1 cup cooked, mashed carnival squash
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– Maple syrup, for serving
Instructions:
1. In a medium bowl, whisk together flour, baking powder, and salt.
2. In a large bowl, combine mashed squash, sugar, milk, egg, and melted butter. Stir until smooth.
3. Add the dry ingredients to the wet ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
5. Cook pancakes for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook an additional 1-2 minutes, until golden brown.
6. Serve warm with a drizzle of maple syrup.
Cooking Time: 15-20 minutes
Carnival Squash and Goat Cheese Flatbread
This flatbread recipe combines the warm spices of Carnival squash with the creamy tanginess of goat cheese, perfect for a cozy evening or brunch gathering.
Ingredients:
• 1 cup Carnival squash puree
• 1/2 cup goat cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika (optional)
• 1 flatbread or naan bread
• Fresh cilantro leaves for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the Carnival squash puree, crumbled goat cheese, olive oil, salt, black pepper, cumin, and smoked paprika (if using).
3. Place the flatbread on a baking sheet.
4. Spread the squash-goat cheese mixture evenly over the flatbread, leaving a 1/2-inch border around the edges.
5. Bake for 12-15 minutes or until the crust is golden brown.
6. Remove from the oven and garnish with fresh cilantro leaves.
Cooking Time: 12-15 minutes
Carnival Squash Curry with Coconut Milk
This vibrant curry brings together the warm spices of Indian cuisine with the sweetness of carnival squash, creating a comforting and flavorful dish perfect for any occasion. With the richness of coconut milk, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 medium carnival squash (about 2 lbs), peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add squash and cook until tender, about 10-12 minutes.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes or until the sauce has thickened slightly.
7. Garnish with cilantro leaves (if using). Serve hot over rice or with naan bread.
Cooking Time: 20-25 minutes
Carnival Squash and Pecan Stuffing
Elevate your holiday meal with this sweet and savory stuffing, featuring roasted squash and crunchy pecans.
Ingredients:
– 1 medium Carnival squash (about 2 lbs)
– 1/2 cup chopped pecans
– 1/4 cup butter, melted
– 1/2 cup stale bread, cut into 1-inch cubes
– 1/2 cup chicken broth
– 1 tablespoon brown sugar
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the squash in half lengthwise and roast for 45 minutes, or until tender.
3. Let the squash cool, then scoop out the flesh and mash it with a fork.
4. In a large skillet, melt butter over medium heat. Add bread cubes and cook, stirring frequently, until toasted and golden brown (about 5-7 minutes).
5. Combine mashed squash, pecans, chicken broth, brown sugar, cinnamon, salt, and pepper in a bowl. Stir to combine.
6. Add the toasted bread mixture to the bowl and stir until well combined.
7. Transfer the stuffing mixture to a greased 9×13-inch baking dish.
8. Bake for an additional 25-30 minutes, or until golden brown.
Cooking Time: 1 hour 10 minutes
Carnival Squash Smoothie with Ginger and Turmeric
Celebrate the vibrant spirit of Carnival with this warm and invigorating smoothie, blending the sweetness of squash with the spicy kick of ginger and turmeric.
Ingredients:
– 1 medium butternut squash, cooked and pureed
– 1/2 cup plain Greek yogurt
– 1 tablespoon freshly grated ginger
– 1 teaspoon ground turmeric
– 1/2 cup coconut milk
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. In a blender, combine squash puree, Greek yogurt, ginger, and turmeric.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Add coconut milk and honey; blend until well combined.
4. Taste and adjust sweetness or spice level to your liking.
5. Serve immediately, or refrigerate for up to 24 hours.
Cooking Time: None! This recipe is ready in a flash.
Summary
Get ready to fall in love with Carnival squash! This versatile ingredient shines in 18 delicious recipes perfect for autumn. From comforting soups and risottos, to sweet treats like pancakes and smoothies, these dishes showcase the rich flavor and velvety texture of Carnival squash. Try roasting it with a maple glaze, stuffing it with quinoa and cranberries, or incorporating it into savory dishes like tacos and curry. Whatever your taste, there’s a recipe here to make you cozy up to the season.
