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Wedges of squash are tossed with a sweet-and-tangy vinaigrette and roasted till tender.
This was my first time cooking with carnival squash, and the results were wonderful!
The most difficult part was cutting the squash into wedges.
Try to keep them a consistent size so they'll roast up evenly. If they're thicker, they'll take a little longer. No biggie.
This squash was the perfect accompaniment to a delicious roast chicken that I made for a dinner with my in-laws.
I love the idea of picking up a squash and tossing it with pantry staples for a delicious side dish.
It worked out beautifully! The thyme in my garden is still going strong, and it was the perfect herbaceous accompaniment to the sweet, tangy sauce.
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Print📖 Recipe
Description
Wedges of squash are tossed with a sweet-and-tangy vinaigrette and roasted till tender.
Ingredients
- 1 carnival squash (about 2 pounds), halved, seeded and cut into 1-inch thick wedges
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon Dijon
- 1 teaspoon fresh thyme leaves
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat oven to 400°F.
- Place squash in a large bowl. In a small bowl, whisk together remaining ingredients. Pour over squash and toss well to coat. Pour out onto a rimmed baking sheet and arrange squash in a single layer.
- Bake for 25 minutes, or until the squash is tender when pierced with a knife.
Nutrition
- Serving Size: ¼ of a squash
- Calories: 182
- Sugar: 8 g
- Sodium: 255 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 16.1 g
- Fiber: 1.3 g
- Protein: 1.3 g
- Cholesterol: 0 mg
Heather // girlichef.com says
Oh, a little tangy, a little sweet - this sounds excellent! Perfect side dish alongside a comforting roast chicken.
FSBO Owners says
Oh my, I have never heard of this bfore, great flavor combinations.
Amy (Savory Moments) says
This is a great way to use carnival squash - I think that it is one of the prettiest squashes with it's striped skin.
Joanne (eats well with others) says
That maple balsamic glaze sounds HEAVENLY.
EssEss EssEss says
These were excellent! I was certain that the cooking time was wrong because I didn't think that it would be cooked all the way through, but they were PERFECT when the timer went off. Even my husband who is not a huge squash fan (but is trying to learn to eat healthier so is putting up with squash) said they were really good. Will definitely make again soon!
Ashley says
I’m so glad these were such a hit for you and your husband! Sometimes you need to add a little time in the oven if they’re bigger but I’m glad it worked out for you!
Lala says
I made this after I had roasted the squash. THe squash was allthe way done so I cut it in rings like you did with a japanese sweet potatoe and put in a frying pan with some olive oil. Then poured the sauce over the squash and potatoe and cooked them with some chicken sausage I had from costco. I sliced those little devils up and Oh my gosh. THe carlmly goodness with that balsamic... heaven. I would make this over and over. Thank you for the sauce and the great idea.
Ashley says
I'm so glad this was a hit, Lala! What a great way to use up that sauce. YUM!
G O'Brolicain says
Hi:
I'm new to the world of cooking squash. Do you peel it before cooking our leave the outer layer in place? Being a guy, I thought I'd do half peeled and the other half not. They both came out great tasting and I actually preferred the skin intact.
What is the correct way?
Ashley says
Thanks for the thoughtful comment, and congrats on branching out into cooking squash! With this type of squash, you don't need to peel it as the skin is fairly thin (compared to some other types of squash) and is edible. I personally find peeling squash pre-cooking to be pretty tricky, especially if they have lots of bumps, nooks, and crannies. If you did want to peel it, I think it'd be easier to do so after roasting. That way the flesh is nice and tender and the skin should pull right off. Hope that's helpful!
Patricia A says
I find I needed more help, as prepping the squash for this recipe took about half an hour, what with cutting, scraping out silks, and chasing the seeds that drop everywhere. There must be an easier method. My vinegrette was too tangy and oily unfortunately. Any tips for me? Thank you.
Ashley says
I'm sorry this gave you so much trouble, Patricia! Prepping squash can for sure be a bit tedious, but I typically find carnival squash to be one of the easier ones to manage. As far as scraping the seeds, etc. out, I like to use a grapefruit spoon. The teeth can help grab on to the stringy bits, making it easier to remove. If specific ingredient prep is of interest to you, I may explore doing some video content around that to help make it feel less intimidating.
As far as the vinaigrette, you could try cutting back the amounts of vinegar and oil, or use a favorite bottled vinaigrette that you already have. Balsamic is for sure tangy, and personal preferences come into play here.
Hope that was helpful!