Plate of maple-balsamic roasted carnival squash with fresh thyme.
Easy,  Gluten Free,  Recipes,  Side Dishes,  Vegan,  Vegetarian

Maple-Balsamic Roasted Carnival Squash

Wedges of squash are tossed with a sweet-and-tangy vinaigrette and roasted till tender.

Plate of maple-balsamic roasted carnival squash with fresh thyme.

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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Plate of maple-balsamic roasted carnival squash with fresh thyme.

Maple-Balsamic Roasted Carnival Squash

  • Author: Big Flavors from a Tiny Kitchen – Ashley Covelli
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American

Description

Wedges of squash are tossed with a sweet-and-tangy vinaigrette and roasted till tender.


Ingredients

Scale

Instructions

  1. Preheat oven to 400°F.
  2. 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.
  3. Bake for 25 minutes, or until the squash is tender when pierced with a knife.


Nutrition

  • Serving Size: 1/4 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

Keywords: winter squash, comfort food

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Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

8 Comments

  • Amy (Savory Moments)

    This is a great way to use carnival squash – I think that it is one of the prettiest squashes with it’s striped skin.

  • EssEss EssEss

    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

      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

    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.






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