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.
1 carnival squash
4 tablespoons butter
1/4 cup maple syrup
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.