The Carnival squash is a a hybrid of Sweet Dumpling and an Acorn squash variety. The Carnival squash did not become a commercial success overnight. It was not until 1991 when plant breeder Ted Superak put forth a winter squash that is better than the sum of its parts. The delicious yellow meat is reminiscent of sweet potatoes and butternut squash and can be baked or steamed then combined with butter and fresh herbs. Also great in soups.
Availability may vary by variety and with weather conditions.
Kept Away from direct sunlight and extreme temperatures (50-60°F is best), it can be stored for a month or more.
Once it is cut, cover the pieces of winter squash in plastic wrap and store them in the refrigerator, where they will keep for a couple of days.
Roasted whole, pierced in several places to allow steam to escape;
Split lengthwise, seeds removed, and roasted skin side down;
Pairs well with pork, lamb, white fish, other roasted winter vegetables and aged cheeses such as pecorino;
Best with the addition of butter and spices such as ginger, garlic, cinnamon and pepper.