Did you know?
Carnival, a festive member of the winter squash clan, “looks and tastes like what it is: an acorn and Sweet Dumpling cross,” writes Elizabeth Schneider in “Vegetables from Amaranth to Zucchini.” The texture is chewy and its deep, sweet flavor has “hints of corn and vanilla,” she adds.
Carnival squash is a member of the gourd family, with a hard, inedible shell and edible, fully mature seeds that can be toasted but usually are discarded. They’re about the size of an acorn squash and typically weigh 1-2 pounds.
Buying tips
“Choose rock-solid squash,” Schneider advises, with firm stems and vivid colors. Availability is “very strong through Thanksgiving,” said Robert Scaman of Goodness Greenness, an organic produce distributor; it’s usually gone by Christmas. But its tough shell means it keeps “as late as January or February,” he said.
Storing hints
Store in a well-ventilated, dry area that’s about 55 degrees, Schneider writes; higher temperatures shorten storage time but won’t hurt flavor. Just don’t refrigerate it.
Preparation tips
Carnival can be steamed, boiled or roasted–whole, halved or cut into rings. The toughest part is slicing it. If you need to cut it before cooking, Schneider suggests using the microwave to soften it first: Pierce it deeply, then microwave 2 minutes. The inner seeds and flesh can be scooped out and discarded before or after cooking, depending on preparation. The squash shell also can double as a bowl holding grain preparations, soups or purees.
Cooking suggestions
Topped with butter and a little brown sugar, roasted squash is a meal of its own but also is a great side dish: Halve the squash, brush the flesh with oil or butter, then place it cut side down on a foil-lined baking pan. (Oil the foil too.) Bake in a 350-degree oven until the shell is easily pierced with a fork, about 30-45 minutes. It also can be used in slow-cooked soups and stews, or mashed into purees.
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renna@tribune.com
