Parmesan Crusted Carnival Squash

Forget the brown sugar and cinnamon and try this savory Parmesan Crusted Carnival Squash instead! These tender and cheesy squash slices make the most delicious vegetarian dish that is perfect for any occasion.

Well Hello There, Carnival Squash

You may be inundated with squash recipes right now but let me assure you, this one veers far from the go-to brown sugar and butternut squash most of us always rely on. For starters, we’re using Carnival Squash. A new-to-me squash I haven’t been able to stop making once my sister told me about it.

As with most squash, I enjoy carnival squash with little adornment so its naturally sweet flavors can shine. For this recipe, we still keep it pretty simple but rather than emphasizing the squash’s inherent sweetness, we give it a savory punch with a combination of crushed garlic, freshly chopped herbs and salty parmesan. The slices of squash completely tenderize while the parmesan bits get toasty-golden throughout. So good!

Best of all, this parmesan carnival squash is easy to prepare and makes an excellent vegetarian side dish to bring to a holiday table, or to serve alongside any main dish for the coziest cold-weather meal.

What Is Carnival Squash?

A hybrid between acorn squash and sweet dumpling squash, Carnival Squash is a medium-sized variety with a round, slightly flattened shape and ridged skin. Its most distinct feature is its colorful exterior, which is typically a cream-coloured background with a mix of orange, yellow and green speckled or striped patterns.

Like acorn squash, it’s available from early fall through winter. However, because it’s not as well-known as acorn squash, it may be a little less available depending on where you live. I typically find it at Farmer’s markets, or well-stocked grocery stores.

What Does Carnival Squash Taste Like?

Inside, Carnival Squash has a dense, creamy flesh that’s pale yellow to deep orange. When roasted, its flavor is mildly sweet and nutty, but I find it sweeter than butternut squash with an almost buttery flavor.

Can You Eat The Skin Of Carnival Squash?

If you’re familiar with delicata squash, the skin of carnival squash is similar in that it is completely edible. It may not be quite as thin and soft as the skin of delicata squash, but I find it just as delicious.

How To Select And Store Carnival Squash

When shopping for Carnival Squash, pick ones that have a firm skin and feel heavy for their size. Bright orange patterns, as opposed to all green, indicate the carnival squash is ripe. Like most winter squash, carnival squash will last up to a month if stored in a dark, cool place. On my counter, they easily last for 2-3 weeks.

How To Cut Carnival Squash Into Slices

Full disclosure, a carnival squash, like many other squash, will put up a bit of a fight when you go to cut it. But I promise, these little squash will reward you with so much deliciousness it will all be worth it. Plus, once you’ve done the first cut and removed the seeds, slicing it is super easy and fast.

Unlike acorn squash which are more oblong, carnival squash are a little more squat which makes it hard to chop off the stem top without losing about 1/3 of the squash. You will feel sad to lose a lot of the squash but trust me it’s the easiest way to cut them. This super short video gives a great visual.

1. Wash the carnival squash well as you will be eating the skin.
2. Lay the squash on its side on a cutting board and, holding firmly with one hand, cut off the stem top.
3. Place the squash cut-side down (the bottom of the squash will be facing up) and cut it in half down the center. 
4. Use a spoon to remove all the seeds and any stringy pulp.
5. Lay the squash halves down and cut into 1-inch thick slices. The slices will look like half-moons.

Recipe Ingredients And Notes

• Carnival Squash: You will need 2 carnival squash for this recipe. Carnival squash are not very big but I find the bigger the squash, the easier it is to cut. See section above for tips on how to select your carnival squash. If you can’t find carnival squash, this recipe also works with sweet dumpling, acorn squash, or delicata squash.
• Olive oil: We need some olive oil to add flavor and to help caramelize the squash.
• Fresh herb(s): When shooting the photos for this post, I had fresh rosemary, sage and thyme so I used them up, but I typically only use fresh rosemary and a little chopped parsley for garnish. If you prefer to use dried herbs, that’s fine too. Just make sure to use a smaller amount as dried herbs have a more concentrated flavor.
• Parmesan: As always, I highly recommend using freshly grated parmesan cheese for this recipe. The taste and texture is truly so much better than anything sold pre-grated.

How To Make Parmesan Crusted Carnival Squash

Once your squash is cut into slices, the rest of the steps are quick and easy.

Toss squash slices with seasoning. Pile the squash slices in the middle of a parchment-lined baking sheet. In a small bowl, mix together the olive oil, garlic, salt and pepper. Drizzle over the squash slices and using clean hands, toss to coat. Arrange the slices in an even layer.

Sprinkle squash slices with parmesan and fresh herb. In another small bowl, mix together the grated parmesan and chopped herb(s), then sprinkle the parmesan mixture over the top of each slice.

Roast. Transfer sheet pan to the oven and bake for 20 to 25 minutes at 425°F (220°C) or until squash is soft and slightly golden.

Serve. Taste the squash and season with a little more salt and pepper, if needed. Garnish with chopped fresh parsley, if using, and serve immediately.

What To Serve With Roasted Carnival Squash Slices

This parmesan carnival squash is an every-occasion type side dish. Perfect for all sorts of festive spreads or to serve alongside a cozy winter meal. Here are some suggestions:

• Roasted turkey or chicken. Such as our spatchcocked turkey or spatchcocked chicken.
• Beef. Instead of the usual potatoes, serve your steak or beef roast with the roasted squash slices, so good.
• Pasta. Make it a vegetarian meal and serve the squash slices with this delicious broccoli pasta.
• Risotto: The squash would be just sublime paired with this mushroom risotto.

Make-Ahead And Storage Tips

If I’m serving this for company, I like to get some of the prep work done ahead of time. Here’s what to do:

• Wash, cut and slice the squash up to one day ahead. Place the squash slices in a zip-top bag or an airtight container and refrigerate until ready to use. 
• You can also chop the herbs and grate the parmesan one day in advance. Store in the fridge in airtight containers until ready to use.
• To store leftovers: Leftover squash slices can be stored in an airtight container in the fridge for up to 5 days.
• To reheat: Place the squash slices on a sheet pan and reheat in a 350ºF oven until warmed through.

More Squash Recipes To Try