Winter Squash: Quashing Questions – Carnival Squash

👨‍🍳 Cooking in the Time of COVID 👨‍🍳

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Carnival squash is a relatively new hybrid of acorn squash (note the shape) and sweet dumpling squash (note the variegated markings). Its popularity stems from the fact that it is both decorative as well as tasty so you can swap this baby into any recipe that calls for acorn squash or any tablescape that calls for its sweet dumpling relative.

I was particularly curious about the difference between this type and its near-doppelganger dumpling cousin. (It’s a Cathy/Patty thing.) Aside from its slightly larger size (and therefore more capacious cavity), I was surprised to find it a bit less sweet than the dumpling contrary to what I’ve read, although YMMV, but its flesh was considerably firmer, so I decided to press it into service as an edible soup bowl. I lopped off its crown, cleaned out the seeds and strings, and baked it at high heat, cut side down, just until it was soft enough to consume but still maintained enough structural integrity to function as an individual serving bowl, perfect for this creamy chestnut soup, a tasty contrast.

Next up, one of its progenitors, the ubiquitous acorn squash.
 
(For those who are just joining us, the saga begins here.)
 
 
Stay safe, be well, and eat whatever it takes. ❤️
 
 

4 thoughts on “Winter Squash: Quashing Questions – Carnival Squash

  1. Creamy chestnut soup intrigues me as much as the carnival squash (which I’m going to look for at the greenmarket on Saturday.)

    • Many of the squash I’m covering in this series came from Evolutionary Organics at Brooklyn’s Grand Army Plaza Farmers’ Market. While you’re at the market, I urge you to buy a honeynut squash – they’re amazing. I’ll be writing about it soon!

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