![]() It's an unforgettable flavor sensation! You'll enjoy the taste so much that you won't even remember the toil of getting through the tough skin when preparing the squash. You'll love the nutty, buttery, creamy and sweet taste of this carnival squash, enhanced by our seasonings and balsamic vinegar. If you are like me, then by all means you can add additional fennel seeds or balsamic to the dish along with any more salt or pepper to your tastes. Your squash is now ready to enjoy! My personal preference is that I taste fennel and balsamic vinegar in every mouthful of this squash. Enjoy Your Delicious Roasted Carnival Squash! I like to add quite a bit as I just LOVE the flavor that it imparts to the carnival squash. The amount of balsamic you add is completely up to you. The last step is to add the balsamic vinegar. Once you have achieved this, remove the squash from your oven. Your goal is to roast the squash until it is fork tender, and a bit browned and caramelized. Roast at 425F for around 30-40 minutes, turning the wedges over halfway through the cooking time. If you placed the squash in a large bowl, now transfer it to a roasting pan. Toss to coat the wedges in the seasonings and the olive oil. Then add the seasonings which include the salt, pepper, fennel seeds, cayenne, and cinnamon. Once you have cut the squash into wedges, you can place them in a large bowl or in your roasting pan. Wedges of carnival squash ready for roasting. I recommend s aving the seeds for roasting as they are delicious! Scoop out the seeds. Ok that is the hardest part! Hopefully it wasn't too bad for you! Now, scoop out the seeds and the pith, and then slice the squash into wedges. It may be easier to slide your knife into the squash as much as you can, then remove the knife and use your hands to pry the halves apart. Then, take your knife and cut the squash in two halves, as seen below. The easiest way to do this is start by cutting off each end. Place the squash on a level surface and please take care with your knife and watch your fingers. The second time I worked with this squash, I had a full blown workout! □ So my top tip is to take a deep breath before you start cutting into the squash □. The first time I cooked with the carnival squash, getting through the skin was hard, but not too bad. ![]() This has to do with cutting through the tough skin. I had mentioned earlier that I have a love/hate relationship with this squash. You may be thinking that this is an odd combination of spices, but believe me it is delicious! □ Instructions
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