Carnival Squash with Apples and Thyme ~yesterday being Labor Day here in the States we thought that we would eat of God’s bounty all garden vegetables and fruits that were just harvested. This Iranian or Celebration squash was the main part of dinner last night. The corn and watermelon added even more hand sown goodies that were lovingly nurtured all summer. Carnival squash is a sweet squash, so it is best mixed with sour or salty additions to bring out all the natural flavors. Now you all know what a carb and sugar loving gal I am, but this squash just seemed to hit the right chord with me. This recipe would also go well with acorn and butternut squash also, but I hope you are able to find this at a farmers market or local store. Mind you, this squash got as big as a seedless watermelon so one will go a long way. Don’t you just want to give it a try?
- 2 carnival or acorn squash
- 2 tablespoons melted butter
- 4 sprigs fresh thyme
- 4 small or 2 large tart apples
- ¼ teaspoon cinnamon
- 2 tablespoons brown sugar
- Heat the oven to 375°. Cut the squash in half and scoop out the seeds. Place on a cookie sheet and brush with a little of the butter and season with a little salt. Place a thyme sprig in each half and bake for 15 minutes.
- Meanwhile, mix together the apples, the remaining melted butter, the sugar and the cinnamon. Remove the squash from the oven.
- Fill each squash with the apple mixture. Put them back in the oven for 15-20 minutes more, or until the squash and the apples are soft and caramelized.
This squash makes a lot of juices so be careful to adapt for that.
Watch cook times as mine was larger sized and took a bit longer to cook. I stuck a fork in it to make sure it was done enough. I gauged that by the way I like my acorn squash.
Don't forget to save the seeds for planting next year.
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