Roasted Carnival Squash with Brown Butter Sage
Ingredients
- 1–2 carnival squash, cut into wedges
- 3 tbsp butter
- 6–8 fresh sage leaves
- Salt & pepper
Cooking Instructions:
- Roast squash wedges at 425°F for 25–30 min.
- Melt butter in a pan until nutty and golden; fry sage leaves until crisp.
- Pour brown butter and sage over roasted squash.
Carnival Squash & Quinoa Harvest Bowl
Ingredients
- 1 carnival squash, cubed
- 1 cup cooked quinoa
- ½ cup roasted chickpeas
- 2 cups mixed greens
- Optional: feta, dried cranberries
Dressing Ingredients:
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp mustard
- Salt & pepper
Cooking Instructions
- Roast squash cubes at 425°F for 25 min.
- Assemble bowl with quinoa, greens, chickpeas, and squash.
- Whisk dressing and drizzle over top.
Squash Soup with Coconut & Ginger
Ingredients
- 1 carnival squash, roasted and scooped out
- 1 tbsp olive oil
- 1 onion, diced
- 1 tbsp grated ginger
- 2 cups vegetable broth
- 1 can coconut milk
- Salt, pepper, lime
- Optional: Pumpkin seeds as garnish
Cooking Instructions:
- Roast squash halves at 400°F for 35–40 min, then scoop out flesh.
- Sauté onion and ginger.
- Add broth, squash, and coconut milk; simmer 10 min.
- Blend until smooth and finish with lime juice.