Carnival squash is a sweet squash, so it is best mixed with sour or salty additions to bring out all the natural flavors.
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4.74 from 15 votes

Carnival Squash with Apples and Thyme

Mind you, this squash got as big as a seedless watermelon so one will go a long way. 
Prep Time25 mins
Cook Time1 hr 15 mins
Total Time1 hr 40 mins
Course: Side Dish
Cuisine: American
Keyword: apple, fall, squash
Method: Bake
Skill Level: Intermediate
Servings: 10
Calories: 122kcal
Author: Marilyn


  • 2 carnival or acorn squash
  • 2 tablespoons melted butter
  • 4 sprigs fresh thyme
  • 4 Small apples 2 large, tart
  • 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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Serving: 1g | Calories: 122kcal | Carbohydrates: 25g | Protein: 1.7g | Fat: 2.7g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 0g | Trans Fat: 1g | Cholesterol: 0mg | Sodium: 50mg | Potassium: 0mg | Fiber: 3g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg