Mashed Carnival Squash

This was the second meal we made with the Carnival Squash we bought on our trip. The first was a simple Roasted Carnival Squash, and this recipe built upon that idea, took it one step further, and allowed for fun plating of our entree because it gave us a nice mound upon which to lay our protein!

We served this with Duck Breast with Mustard Cream Sauce and Sauteed Winter Chanterelles with a side salad. However, it would go very well with any sort of grilled pork or red meat!

Time: 65 Minutes


  • Carnival (or Acorn) Squash
  • Salt
  • Pepper
  • Olive Oil


  • Preheat your oven to 350 degrees F.
  • Carefully cut your squash in half from stem to bottom.
  • Scoop out the seeds.
  • Place half of your squash face down on your cutting board, and carefully cut it into wedges.
  • Give a baking pan a quick oil spray, and then add your squash wedges. Spray your squash with some more oil, and then sprinkle on some salt and pepper.
  • Bake for about 45-50 minutes (until you squash is soft).
  • Allow your squash to cool slightly, and then use a spoon to scoop the flesh away from the skin. Place the liberated flesh in a large bowl.
  • Mash with a fork!
  • Plate, devour, and enjoy!


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