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.


serves 2



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)


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.


Scoop out the seeds.


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


¼ teaspoon of cardamom,


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


Place the halves face down in a baking dish


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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