Roasted carnival squash slices are easy to bake, ‘no fuss’ kind of meal.
Baking squash halves or slices is the fastest way to add a bit of nutrition and taste to your Autumn dinner. Carnival squash is super easy to carve into slices because of its shape and you don’t need a ton of the ingredients to make it into the delicious and healthy side dish (squashes and pumpkins are nutrition galore!). One average sized carnival squash should be enough for two side dishes.
–one medium-sized carnival squash
–one tablespoon of cinnamon
–a handful of chopped chestnuts
–one or 2 tablespoons of olive oil
Cut carnival squash into halves, scoop out the seeds and cut halves into even slices (leave the skin on). Preheat oven to 375 F (290 C).
You can create a Pumpkin Man while you’re waiting for the oven to heat up:
Put squash slices onto the baking tray (layered with some baking parchment) and brush them with olive oil. Two olive-soaked sides would be ideal, but if you don’t feel like it, one side should be enough. Just be thorough and brush skin as well.
Sprinkle everything with cinnamon. That’ s all you need for the seasoning, but you can also add a pinch of salt or sugar (depending on your preferences). I recommend using already peeled & roasted chestnuts (to make it even more ‘no fuss’). You can chop the chestnuts and sprinkle them over carnival squash before or after baking. Both versions are yummy, it all comes down to your likings.
Bake squash slices for around 20 minutes (you can flip them over halfway through). Use the toothpick to check if they’re soft and mushy, if they’re not, add additional 5 or 10 minutes to the roasting time. Carnival squash skin is thick & hard (like all winter squashes rinds), but after roasting it will likely peel by itself or be really easy to separate from the flesh. For esthetic proposes, serve slices with the skin on. You can also garnish your dish with fresh pumpkin flowers or fresh oregano.