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.