This was my first time cooking with carnival squash, and the results were wonderful! Wedges of squash are tossed with a sweet-and-tangy vinaigrette and roasted till tender.
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.
Maple-Balsamic Roasted Carnival Squash
Big Flavors from a Tiny Kitchen – Ashley Covelli
1 carnival squash (about 2 pounds), halved, seeded and cut into 1-inch thick wedges
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
1 tablespoon Dijon
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
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.
Big Flavors Rating: 4 Stars
Interested in checking out what else we’ve been cooking up for this year’s 12 Weeks of Winter Squash?