carnival squash, baked

September 22, 2013 • Nancy Wolfson-Moche

It is sweet and yellow. It is warming. It is dense. It is substantial and satisfying. Yes, carnival squash is perfect for breakfast.

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serves 2

INgredients

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1 carnival squash

pinch coarse sea salt

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

1 Tablespoon EVOO (Extra Virgin Olive Oil)

1-2 teaspoons of wildflower honey (optional)

Process    

Preheat the oven to 360°F. Rinse the squash to be sure the skin is clean. Cut the squash in half, slicing it in its middle where it is the widest.

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Scoop out the seeds.

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Into the center cavity of each half add the sea salt, ½ teaspoon of cinnamon,

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¼ teaspoon of cardamom,

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½ Tablespoon of olive oil and about 1 teaspoon of honey if desired.

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Place the halves face down in a baking dish

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and bake at 360°F for about 40 minutes. (Note: you can raise the temperature and bake it faster if you do not use olive oil; you might use grape seed oil instead).  Remove from oven, turn each half over and serve.

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Icing on the Cake: Testimonials

The food was creative, delicious and healthy. We learned the correct and efficient ways to cook and prepare a variety of foods. In addition, she taught us how to maximize the nutritional value of each vegetable. Another bonus to this class is how beautifully she interjected the spiritual aspects of each ingredient. She surprised us with personal touches to make my birthday more festive.

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