Roasted Carnival Squash Slices
This is a quick and easy, tasty Roasted Carnival Squash Slices. It’s a perfect side to add to your Thanksgiving or Christmas dinner. It can be prepped ahead of time, and it’s ready in under 30 minutes.
Servings: 3
Calories: 314kcal
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
TOP TIPS
When making roasted carnival squash slices, keep these points in mind:
- 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.
Nutrition
Serving: 1 | Calories: 314kcal | Carbohydrates: 32g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 22mg | Sodium: 171mg | Potassium: 1044mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1188IU | Vitamin C: 32mg | Calcium: 255mg | Iron: 3mg
