Honey Roasted Carnival Squash Recipe (2024)

FAQs

Do you eat the skin of carnival squash? ›

Carnival. LOOKS A cross between the acorn and sweet dumpling varieties, this squat, small, lobed squash has an edible multicolored skin. USES Nutty, with hints of maple, it's excellent for roasting slices for salads or sides, or baking stuffed. Shaved thin or grated, this and many other squash can be used raw.

Like delicata squash, honeynut squash has thin, edible skin. There's no need to peel it! Slice each squash in half lengthwise and use a spoon to scoop out the seeds. Next, make a quick dressing with olive oil, apple cider vinegar, pure maple syrup, cinnamon, salt, and pepper.

The carnival squash is actually a hybrid of the sweet dumpling and acorn squash. It usually has a cream-colored background covered with stripes and speckles of green and orange. Warm temperatures tend to yield greener squash.

Carnival squash is a small variety of winter squash, with a very thick skin (most often yellow and orange colored with green markings). The yellow flesh is similar in taste and texture to sweet potatoes or butternut squash.

Much like butternut squash, carnival squash is nutty and sweet in flavor. You only need to season it lightly with salt, pepper, and a little butter, but it is also delicious sprinkled with a little brown sugar or a drizzling of maple syrup before cooking, which can be done in the oven or the slow cooker.

Never: Spaghetti Squash

Its skin is tough and doesn't become tender when roasted, so skip the skin of a spaghetti squash when you tease out its cooked strands of pasta-like flesh.

Honeynut squash has a similar shape and flavor to butternut squash but averages about half the size and is sweeter. It has two to three times more beta-carotene than butternut squash. Honeynut squash can be roasted, sautéed, puréed, added to soups, stews, and braises, and has enough sugar content for desserts.

Carnival squash contains potassium, vitamins A and C, calcium, magnesium, folate, omega-3 fatty acids, and omega-6 fatty acids.

Tan and smooth, the versatile butternut squash has sweet, nutty flesh that works well in baked, boiled, and steamed preparations, but it's particularly well suited to deep roasting. A butternut squash can keep for up to six months.

Honeynut Squash: The sweetness and flavor made this a clear winner. Delicata Squash: This is actually tied with acorn squash and both are similar in texture and flavor which is why they are ranked at the top.

Can I freeze carnival squash? ›

​How to Freeze: Last up to 4-6 months

Peel and cut the squash into chunks of any size. Spread the pieces in a single layer on a baking sheet and place in the freezer. When completely frozen, transfer the squash to a freezer safe container with 1/2-inch headspace to allow for food expansion.

The mustard color flesh of the kabocha squash is very sweet and rich tast-ing. Its texture is floury dry, like a balance between a sweet potato and a pumpkin. It has the highest sugar content of any squash, and is excellent baked as a side dish or stuffed.

Buttercup: Sometimes confused with Kabocha squash, Buttercup is a compact squash with paler green striations. Fresh, uncooked Buttercup smells like a clean, fragrant cucumber.

Some squash skin is edible, while other types of squash have tough skin that can be removed before cooking. Remove the skin of butternut, hubbard, buttercup, and turban squash. If you enjoy the taste, leave the skin on acorn, spaghetti, kabocha, and zucchini squash.

The peel is edible and mild. Squash can be eaten raw or cooked. Try yellow squash: Baked into your favorite desserts for extra moisture.