Roasted Carnival Squash Slices
Roasted Carnival Squash Slices are a great way to enjoy the many winter squash variety. This recipe is quick, tasty, and pairs well with many Thanksgiving and Christmas side dishes.
Like my sauteed delicata squash recipe, it's easy to make and will have you going for seconds and thirds. Drizzle my garlic-infused olive oil for added flavor.
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Why You'll Love This Carnival Squash Recipe
Roasted carnival squash slices are a unique and healthy side dish you can enjoy with your main course. We usually pair it with pork tenderloin or lamb chops.
It offers a nutty and slightly sweet flavor.
The dish is easy to make and, thus, a great choice for the holiday season.,
If you are a fan of fall squashes like me, then you should try my fail-proof breakfast stuffed acorn squash.
Ingredients list
Carnival squash: The main ingredient used for this recipe is carnival squash. Choose the one that is firm to touch and without any bruises.
Olive oil: drizzle olive oil as it will make the slices crispy and allow them to cook to perfection.
Italian seasoning: It adds aroma and flavor to this recipe.
Garlic powder: It adds a garlicky and savory flavor to this dish.
Cheese: you can use either Gouda, gruyere, or Parmesan for garnishing
How to cook carnival squash
- Cut ¼ of an inch off the stem and bottom with a sharp knife. Then, cut the squash in half lengthwise. Scoop out the seed
- Place half the squash flat side down, and cut about an inch. Repeat with the other half of the squash.
Meanwhile, combine the olive oil, Italian seasoning, garlic, salt, and black pepper in a small bowl.
- Arrange the squash on a baking sheet
- Brush with oil mixture
- Bake, then sprinkle with cheese and broil.
- Serve warm or at room temperature.
Top tips
When making roasted carnival squash slices, keep these points in mind:
• Choose a squash that is firm to touch.
• Always ensure the carnival slices are sliced evenly. It is crucial for even cooking.
• You can adjust the flavors according to your liking.
• Serve it with our favorite salad or sautéed vegetables.
How to roast carnival squash seeds
Roasting carnival squash seeds is super easy. All you have to do is remove the seeds from the squash and rinse them in water to eliminate any pulp.
Drain the seeds and let them dry by placing them on a kitchen towel. Now place them in a bowl, drizzle olive oil on top, and sprinkle salt.
Toss so that everything is well incorporated. Spread them on a parchment-lined baking tray and bake for 15 minutes at 275°F.
Variations/Substitutions
Here is how you can add more flavor to this simple dish:
• Balsamic maple glaze: Prepare a balsamic maple glaze using balsamic vinegar, maple syrup, and Dijon mustard to add flavor to the squash.
• Sweet and spicy: You can also use a combination of brown sugar and cayenne powder for a sweet and spicy flavor like this sweet and spicy acorn squash made with adobo sauce.
• Sweet: Enjoy sweet and warm flavors of maple syrup, cinnamon, nutmeg, and cloves.
• Mexican version: Add a Mexican touch by using fajita seasoning or paprika, cumin, etc., for added flavor.
Storage
You can store the leftover slices in the refrigerator for up to 3 days. Reheat them in the oven. Also, you can freeze roasted slices by placing them in a freezer-safe bag or container. Simply reheat them in the oven until they are done.
Equipment
You'll need a bowl, a rimmed baking sheet, and an oven.
📝Recipe FAQS
Carnival squash has a nutty, buttery, and slightly sweet flavor that resembles that of butternut squash.
Yes! Maybe a little crunchier compared to potatoes. When you roast carnival squash, its skin becomes peppery as it is very thin. Make sure to wash the whole squash before prepping to remove any dirt.
Carnival squash and acorn squash are closely related. A carnival squash comes from the cross of sweet dumplings and acorn squash. Carnival squash is smaller than acorn squash and has a more nutty and buttery flavor.
Slicing Carnival squash is super easy. Divide the squash in two using a sharp knife, scoop out the seeds and slice the squash.
I hope you'll try this recipe. Share a bite with us on our social media. If you make this recipe using the hashtag worldlytreat(#worldlytreat), we'd love to join the soirée. Also, don't forget to pin it for later. Chat soon?
PEACE & LOVE
Maureen
📖 Recipe
Roasted Carnival Squash Slices
Equipment
Ingredients
- 2 medium Carnival squash (about 3.8lbs)
- 3 tablespoons Olive oil
- Kosher salt and ground black pepper to taste (I used a teaspoon salt and ½ teaspoon pepper)
- ½ teaspoon ground garlic powder
- 2 teaspoons Italian seasoning
- ¼ cup shredded Gouda (gruyere or Parmesan works fine)
Instructions
- preheat the oven to 400 °F
- Line two large baking sheets with foil or parchment paper and set aside.
- Scrub with a vegetable brush to remove any dirt. Dry it completely (wet skin can make it steam instead of roast).Cut ¼ of an inch off the stem and bottom with a sharp knife. Then, cut the squash in half, lengthwise (stem to base). Scoop out the seeds and stringy bits with a metal spoon.Place one half of the squash's flat side down on a cutting board. Use a sharp knife to cut thin slices perpendicular to the length of the squash (about 1 inch). Repeat this process with the remaining squash.2 medium Carnival squash
- Meanwhile, whisk together the olive oil, Italian seasoning, garlic, salt, and black pepper in a small bowl.3 tablespoons Olive oil, Kosher salt and ground black pepper to taste, ½ teaspoon ground garlic powder, 2 teaspoons Italian seasoning
- Lightly spray the lined baking sheets with cooking spray.
- Arrange the squash slices in a single layer (flesh side down) on the baking sheets, leaving at least 1 inch of space between each slice.
- Brush the oil mixture over the squash, covering all sides (including the skin).
- Place both sheets on the middle oven rack, about 8 inches below the top heating element (If both baking sheets don't fit on the same shelf, place one below the middle rack)
- Bake for 9 minutes, then switch the sheets to ensure even baking (move the bottom pan to the top and the top one to the bottom. If they're side by side on the same rack, swap their positions (right to left and left to right).
- Bake for an additional 9 minutes, or until the squash is tender when pierced with a fork. The skin should be tender enough to bite through easily, with a slight chew, rather than toughness.
- Switch the oven to broil (High).
- Using a kitchen tong, carefully flip the squash slices, then sprinkle them with cheese.¼ cup shredded Gouda
- Broil for 2 minutes, or until the cheese melts, then remove from the oven. Serve warm or at room temperature.Please refer to the body of the posts for more useful cooking tips, process shots, and serving options.
Notes
- Choose a squash that is firm to the touch.
- Thinner slices crisp up nicely, while thicker ones stay soft and creamy inside. Both work; keep the carnival slices even so they cook at the same rate.
- You can adjust the flavors to suit your taste.
- The skin should also be coated; this helps it blister and caramelize instead of drying out.
- Serve it with your favorite salad or mains.
Delicious with both Gouda and Parmesan cheese. Have made it 4 times already this fall!
You are right, Bekah. Carnival squash pairs so well with a variety of cheese. It's wonderful to hear that you prepare this dish frequently. If you happen to have a photo of your creation, feel free to share it with me on Instagram or Facebook (@worldlytreat). Thanks for visiting!
How do long to you cook them for? 18 minutes or 9? Do you understand what the switching pans is about?
Seems like a good recipe but I've got to putting them in the oven and it says to switch pans halfway through and I dont know what that means, is it a typo and im supposed to flip the slices over halfway through. Am i supposed to only cook them for 9 minutes and have 2 pans?
I dont know and its definitely put the quality of the recipe down for lack of clarity or proofreading. Absolutely no mention of multiple pans before hand
Hopefully 9 minutes is enough, ive only got 1 tray of squash because im not doing things twice if I dont have to
Hello! Sorry for any confusion. If you take a moment to read the first few lines of the instructions, you'll see that it mentions using 2 baking sheets. When it says to switch the pans, assuming both large pans can’t fit on the same rack, move the bottom one to the top and the top one to the bottom. If your pans are side by side on the same middle rack, switch the one on the right to the left, and vice versa. This little step helps ensure everything cooks evenly.
The recipe calls for 18 minutes. If you're making half the amount, keep a close eye on it as it might cook a bit faster, maybe around 10-12 minutes. I hope this makes things clearer