Happy day, everyone! The weather is spectacular in New England – the days are warm with low humidity while the nights are cooler. This is perfect windows-wide-open-to-let-the-breezes-in weather! And the farm share continues to amaze us with a late-summer bounty. Recently we received a carnival squash – it looked like a party all right – with its speckles of green, orange, yellow and black, reminding me of confetti. The farm included a simple recipe for roasting this gourd-looking squash, which said would bring out the natural flavors of the vegetable. SensitiveHusband and I decided to give it a try, substituting the brown sugar with maple syrup, and it did not disappoint – its taste and texture resembled a cross between acorn and butternut squashes. If you see this vegetable at the store or farm, do pick one up and give it a try. It’s a delicious vegetable for this time of year.
Ingredients:
1 carnival squash
4 tablespoons butter
1/4 cup maple syrup
Preparation:
Cut squash in half to make two matching boats. Scoop out seeds from center. Put half the butter and half the maple syrup in each side. Place in a glass dish, cover with foil, and place in the oven at 375 degrees for about 1 hour. Please note: the cooking time may vary depending on the size of the squash.
I am sharing this recipe with Simply Sugar and Gluten Free and Gastronomical Sovereignty.
SensitiveEconomist 