Winter Veggies: Moroccan Spiced Carnival Squash

Carnival squash are new to me and so beautiful, I just had to try them. They’re smaller (5-7 inches in diameter) than many winter squash, but they can be treated much the same. Here’s a simple recipe to try while last year’s squash are still around.

Two carnival squash (four generous servings): Cut out the stem and then slice in half from the stem end downward. Scoop out the seeds, place skin side down in a baking pan with one-half inch water. In a small bowl mix together: 1 teaspoon ground coriander, 1/2 teaspoon each of cinnamon, fennel and cumin, 1 1/2 tablespoons olive oil, 1 teaspoon maple syrup, 1 teaspoon soy sauce.  Brush this mixture on the squash, then sprinkle with salt.  Cover with foil and bake in a 400º F oven 50-60 minutes or until tender when pricked with  a fork.  Remove foil after about 35 minutes.  The skin doesn’t seem to be edible, but the rest is tasty.

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