![]() ![]() Spoon the buttery sauce over all the surfaces, making sure the walnuts are well coated. Take off the foil and add chopped walnuts into the bowls of your squash. The squash is done when it’s soft all the way through. I like to loosely fold some aluminum foil over top too.īake at 400 degrees for about an hour. The water helps keep the squash from drying out. Place the cleaned halves in a deep baking tray or baking dish with about a quarter of an inch of water in the bottom. I love the warmth and depth these spices give to the squash! Add just a pinch of sea salt, and dust on some cinnamon and nutmeg on top if you like. Butter the inside and drizzle some maple syrup on all the surfaces. Scrape out the seeds and stringy bits just like you would with a pumpkin. Start by cutting your squash in half from top to bottom. ![]() They’re simple to cook, delicious, and good for you! Winter squashes like carnival, acorn, and butternut are a delicious source of potassium, fibre, and vitamins A and C. I’ve written this recipe for carnival squash, but you can use acorn or butternut squash as well. Carnival squash keeps well in a dry, cool place (we keep ours in the garage), but as it gets older, the green will start to fade to orange and yellow. The green tells you that the squash is at its peak maturity. Today I’m sharing my recipe for roasted maple walnut carnival squash.Ĭarnival squash are small pumpkin shaped gourds with a thick variegated orange, yellow, and green rind. Fall is here, and that means it’s harvest time for squash! We like using squash as a delicious side dish and as a substitute for starchy potatoes and pasta. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |