Buttercup squash seems to be the gateway squash. The squash that most people have at least tried, baked with brown sugar and butter. Lots of butter.
But there are other yummy squashes out there to try, too! Spaghetti squash with meat sauce is one of my favorites.
And lately the hubs and I have been digging carnival squash. I’ve been roasting it and using it as a side.
I think you can get carnival squash at many grocery stores. If you want a ripe one, look for a firm, dark stem and a yellow spot. This is where it sat on the ground as it grew, and the yellow spot is a good indicator of maturity.
I think they are pretty, so I used them for fall decorations. But now since Thanksgiving is over, the Christmas decorations are out and the squash need to go in oven.
So here is what I do for spicy carnival squash.
- Preheat oven to 425 degrees.
- Wash the squash and microwave it whole for 2 minutes 30 seconds. This will make it easier to slice.
- Cut the squash in half and scoop out the seeds with a spoon.
- Slice the squash.
- In a large mixing bowl, combine 2 Tbsp. olive oil, 1 tsp. smoked paprika, 1/2 tsp. salt, and 1/4 tsp. cayenne pepper. (You can always decrease the cayenne if you don’t want the heat.) Add the squash slices and toss to coat.
- Arrange the squash in a single layer on a sheet pan. (Line it with parchment paper for easy cleanup.). Use a spatula to scrape the last of the seasoned oil mixture onto the squash.
- Bake at 425 for roughly 30 minutes or until tender. Check after 20-25 minutes to make sure the bottoms aren’t getting too dark for you.
- Time to serve! (We don’t eat the skin.)
We are actually having moose tonight with our squash thanks to my brother-in-law’s hunting trip! 🙂
Hope you are having a wonderful day!