This past weekend I had some free time, which is very rare, and I was able to take my kids to the local farmer’s market. It kinda chilly out so there wasn’t a mob of people out like most Saturdays. We were able to move around easily and didn’t have to wait at each vendors’ booth for very long. It was nice. I’m thinking cold mornings are the way to go!

While we were there I was at one of my favorite vendor’s booth picking out some red potatoes to add to my crockpot stew I will be making later this week, when all of a sudden out of the corner of my eye I spotted the most beautiful winter squash I seen all season. I decided that I would get a carnival squash roast them for one of my lunches this week. Then I saw that they were selling them 2 for $3 and of course I had to get two. They go for almost $2 a pound at the grocery store so this was a great deal.

Carnival squash is an excellent source of vitamin A and is a cross between an acorn squash and a sweet dumpling squash. The outside of it resembles the mix being shaped like  the sweet dumpling and having a mix of green, orange, and cream colors in stripes and spots like both. The inner flesh is sweet, creamy and mellow. It kind of tastes like a mix of sweet potato and butternut squash.

Since I had two of them I decided to make each of them in different ways. Since the last is similar to that of a sweet potato and butternut squash and both play well with sweet and savory seasonings I make one each way. This recipe is the savory one. It gives that creamy squash a bit of spice with fresh grated ginger and a little cumin. I didn’t include measurements for each of the spices because the amounts will differ depending on personal preference. I will, however, warn against adding two much of each spice. Carnival squash taste wonderful as it is and doesn’t need too much seasoning, just enough to enhance!

Easy Roasted Carnival Squash

Easy Roasted Carnival Squash

Ingredients:

1 carnival squash

coconut butter

fresh ginger, grated

cumin

salt and pepper

a dash of cayenne

Directions:

1. Heat over at 350 degrees. Cut squash in half and remove seeds.

2. Place halves on a baking sheet and rub some coconut butter on the inside flesh. Add seasoning and bake for 30-40 minutes or until you can easily poke a fork all the way through the flesh.

That’s it. Only two steps. Easy, right? Well that’s why EASY is in the name. Feel free to experiment with different spices and update me on your findings.