If you’re looking for the best squash recipes, you’ve come to the right place! Carnival squash is one of my favorite types of winter squash to cook with because it’s so versatile and tasty. Whether you’re new to squash or just searching for more easy squash recipes, this list has got you covered.
Check out more squash recipes:
- 15 Best Spaghetti Squash Recipes
- 15 Tasty Butternut Squash Recipes
- How to Cook Hubbard Squash: 15 Best Recipes
- 15 Delicious Acorn Squash Recipes
- 15 Kabocha Squash Recipes
- 16 Buttercup Squash Recipes
- 15 Delicata Squash Recipes
- 15 Pattypan Squash recipes
- 15 Chayote Squash recipes
From savory to sweet, these carnival squash recipes will show you how to cook squash in simple and delicious ways. Trust me, once you try these squash dishes, you’ll be adding them to your regular rotation of winter squash recipes!
1. Roasted Carnival Squash with Maple Glaze
This recipe is like fall on a plate! The maple syrup brings out the natural sweetness of carnival squash. It’s perfect for a cozy side dish or even as a light snack. My kids love it because it’s both sweet and savory, and it makes the house smell amazing while it’s roasting.
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Ingredients:
- 1 Carnival squash
- 2 tbsp olive oil
- 2 tbsp maple syrup
- ½ tsp cinnamon
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- Cut the squash in half, scoop out the seeds, and slice it into half-moons.
- In a bowl, toss the squash slices with olive oil, maple syrup, cinnamon, salt, and pepper.
- Lay them out on a baking sheet lined with parchment paper.
- Roast for about 25-30 minutes, flipping halfway through, until they’re golden and tender.
2. Carnival Squash and Lentil Soup
This soup is warm, hearty, and perfect for chilly days. It’s packed with protein and vitamins, so it’s like comfort food that’s also good for you. My son calls this “magic soup” because it always makes him feel better when he’s got a cold!
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Ingredients:
- 1 carnival squash, peeled and diced
- 1 cup red lentils
- 1 onion, chopped
- 2 carrots, diced
- 4 cups vegetable broth
- 1 tsp cumin
- ½ tsp turmeric
- Salt and pepper to taste
Instructions:
- In a large pot, sauté onions and carrots in a little oil until softened.
- Add the cumin, turmeric, salt, and pepper. Stir for a minute.
- Toss in the diced squash and lentils.
- Pour in the vegetable broth and bring it to a boil.
- Reduce heat and let it simmer for 30-35 minutes, until the lentils and squash are soft.
- Blend the soup if you like it smooth or leave it chunky for texture.
3. Stuffed Carnival Squash with Quinoa and Vegetables
Stuffed squash looks fancy, but it’s surprisingly easy to make! This recipe is a great way to use up leftover veggies or get a bunch of nutrients in one meal. My youngest calls these “squash bowls” and gets a kick out of eating straight from the squash itself!
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Ingredients:
- 2 carnival squashes, halved and seeds removed
- 1 cup cooked quinoa
- 1 cup chopped spinach
- ½ cup diced tomatoes
- ½ cup shredded cheese (optional)
- 1 small onion, diced
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C). Place the squash halves cut side down on a baking sheet and bake for 20 minutes.
- Meanwhile, sauté onions until softened. Add spinach, tomatoes, garlic powder, salt, and pepper. Cook for 2-3 minutes.
- Mix the cooked quinoa with the veggies.
- Flip the baked squash halves over and fill them with the quinoa mixture.
- Sprinkle cheese on top if using, and bake for another 15-20 minutes until the squash is tender and everything is heated through.
4. Carnival Squash Curry with Coconut Milk
This curry is rich, creamy, and full of flavor. It’s perfect with rice or flatbread for a comforting dinner. I love that it’s mild enough for my kids but still full of spices that make it feel like a treat for me.
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Ingredients:
- 1 carnival squash, peeled and cubed
- 1 onion, diced
- 2 garlic cloves, minced
- 1 can coconut milk
- 1 tsp curry powder
- ½ tsp ground coriander
- ½ tsp ground ginger
- Salt to taste
- 1 tbsp oil
Instructions:
- Heat oil in a large pan and sauté onions until golden. Add garlic and cook for 1 minute.
- Stir in curry powder, coriander, and ginger. Cook for 1 more minute to release the flavors.
- Add the squash cubes and toss to coat in the spices.
- Pour in the coconut milk, bring to a simmer, and cover. Cook for 20-25 minutes until the squash is soft.
- Adjust salt to taste and serve hot with rice or naan.
5. Carnival Squash Fritters
These fritters are crispy, golden, and so fun to eat! They’re great as a snack or a side dish. My daughter loves dipping them in yogurt sauce or ketchup—whatever we have on hand!
- Servings: 6 fritters
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Ingredients:
- 1 carnival squash, grated
- 1 egg
- ½ cup flour
- 2 tbsp chopped parsley
- 1 tsp garlic powder
- Salt and pepper to taste
- Oil for frying
Instructions:
- Squeeze out excess water from the grated squash.
- In a bowl, mix squash, egg, flour, parsley, garlic powder, salt, and pepper until combined.
- Heat oil in a skillet over medium heat.
- Drop spoonfuls of the mixture into the pan and flatten slightly.
- Cook for 2-3 minutes on each side until golden and crispy.
- Drain on paper towels and serve warm.
6. Baked Carnival Squash with Brown Sugar and Butter
This recipe is simple but oh-so-delicious. The brown sugar and butter caramelize as they bake, making the squash taste like dessert. It’s one of those recipes that takes me back to family dinners when I was a kid.
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 40 minutes
Ingredients:
- 1 carnival squash, halved and seeded
- 2 tbsp butter
- 2 tbsp brown sugar
- A pinch of cinnamon (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Place the squash halves cut side up on a baking sheet.
- Put 1 tbsp of butter and 1 tbsp of brown sugar in each half. Sprinkle with cinnamon if you like.
- Bake for 40-45 minutes, or until the squash is soft and caramelized.
7. Carnival Squash Mashed with Spices
Think mashed potatoes, but with a sweet and nutty twist! This mashed carnival squash is super easy to make and pairs well with roasted chicken or beef. My family loves it as a cozy side dish during the colder months.
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Ingredients:
- 1 carnival squash, peeled and cubed
- 2 tbsp butter
- 1 tsp cinnamon
- ½ tsp nutmeg
- Salt and pepper to taste
Instructions:
- Boil the cubed squash in salted water for about 20-25 minutes, until soft.
- Drain and mash the squash with a potato masher or blender.
- Mix in butter, cinnamon, nutmeg, salt, and pepper.
- Serve warm and enjoy!
8. Carnival Squash and Chickpea Stew
This stew is hearty, cozy, and packed with protein and fiber. It’s perfect for those nights when you want something filling without too much fuss. My kids love it with some crusty bread for dipping—so satisfying!
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Ingredients:
- 1 carnival squash, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 tsp paprika
- ½ tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Heat olive oil in a pot and sauté the onion and garlic until fragrant.
- Add the squash, paprika, cumin, salt, and pepper. Stir to coat the squash with spices.
- Pour in the diced tomatoes and vegetable broth.
- Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Add the chickpeas and cook for another 10 minutes until the squash is tender.
- Serve hot with bread or rice.
9. Carnival Squash Risotto
Creamy, dreamy, and so comforting, this risotto is a family favorite. The sweet squash blends perfectly with the creamy rice, making it a hit at dinner parties or quiet nights in. It’s one of those dishes that feels fancy but is surprisingly easy to make!
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Ingredients:
- 1 carnival squash, peeled and diced
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 4 cups vegetable broth, warmed
- ½ cup grated Parmesan (optional)
- 2 tbsp butter
- Salt and pepper to taste
Instructions:
- In a large pan, sauté the onion in butter until softened.
- Add the diced squash and cook for 5 minutes.
- Stir in the Arborio rice and cook for 2-3 minutes until slightly toasted.
- Add one ladle of warm broth, stirring continuously until absorbed.
- Continue adding broth, one ladle at a time, stirring until the rice is creamy and cooked through (about 20 minutes).
- Stir in Parmesan if using, and season with salt and pepper.
10. Carnival Squash and Spinach Casserole
This casserole is cheesy, creamy, and full of veggies. It’s a great way to sneak in some greens while keeping the dish hearty and comforting. My middle child always asks for seconds, and I’m more than happy to oblige!
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Ingredients:
- 1 carnival squash, peeled and diced
- 2 cups fresh spinach
- 1 cup shredded mozzarella cheese
- 1 cup milk
- 2 eggs
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Steam or boil the squash until tender, then mash lightly.
- In a bowl, whisk together milk, eggs, garlic powder, salt, and pepper.
- Layer the mashed squash and spinach in a greased baking dish.
- Pour the milk mixture over the veggies and sprinkle with cheese.
- Bake for 25-30 minutes, until golden and bubbly.
11. Carnival Squash Salad with Pomegranate Seeds
This salad is bright, fresh, and perfect for fall. The roasted squash and juicy pomegranate seeds make such a beautiful combination. I love making this for potlucks—it’s always a hit and so pretty on the table!
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Ingredients:
- 1 carnival squash, peeled and diced
- 4 cups mixed greens
- ½ cup pomegranate seeds
- ¼ cup crumbled feta cheese
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper, then roast for 20-25 minutes until golden.
- In a large bowl, combine the greens, roasted squash, pomegranate seeds, and feta.
- Whisk together honey, lemon juice, and a pinch of salt for the dressing.
- Drizzle dressing over the salad and toss gently.
12. Carnival Squash Fries with Dipping Sauce
Who doesn’t love fries? These carnival squash fries are crispy, flavorful, and way healthier than regular fries. My kids love them with ketchup, but I like to whip up a quick yogurt dip for myself—yum!
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Ingredients:
- 1 carnival squash, peeled and cut into sticks
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions:
- Preheat your oven to 425°F (220°C).
- Toss the squash sticks with olive oil, paprika, garlic powder, salt, and pepper.
- Arrange them in a single layer on a baking sheet.
- Bake for 20-25 minutes, flipping halfway, until golden and crispy.
13. Carnival Squash Muffins
These muffins are moist, slightly sweet, and perfect for breakfast or a snack. They’re like a cozy hug in muffin form, and my kids love taking them to school. Bonus: they smell amazing while baking!
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Ingredients:
- 1 cup carnival squash puree (roast and blend squash beforehand)
- 2 eggs
- ½ cup brown sugar
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- A pinch of salt
Instructions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with liners.
- In a bowl, whisk together the squash puree, eggs, brown sugar, oil, and vanilla.
- In another bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Pour the batter into the muffin tin, filling each about ¾ full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
14. Carnival Squash and Sweet Potato Hash
This hash is perfect for breakfast or brunch. The squash and sweet potato caramelize beautifully, and adding a fried egg on top makes it a full meal. My husband says it’s his favorite way to start a lazy weekend morning!
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Ingredients:
- 1 carnival squash, peeled and diced
- 1 medium sweet potato, diced
- 1 small onion, chopped
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large skillet over medium heat.
- Add the onion and cook until softened, about 3 minutes.
- Toss in the squash and sweet potato. Sprinkle with smoked paprika, salt, and pepper.
- Cook, stirring occasionally, for 15-20 minutes until the veggies are golden and tender.
- Serve as-is or top with a fried egg for extra yumminess.
15. Carnival Squash Soup with Ginger and Turmeric
This soup is cozy, healthy, and has a little zing from the ginger. It’s great for warming up on cold days, and the turmeric gives it a gorgeous golden color. My kids call it “sunshine soup,” which makes me smile every time.
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Ingredients:
- 1 carnival squash, peeled and cubed
- 1 small onion, diced
- 1 garlic clove, minced
- 1 tsp grated fresh ginger
- ½ tsp turmeric powder
- 3 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions:
- Heat olive oil in a pot and sauté the onion and garlic until softened.
- Add the ginger and turmeric, stirring for 1 minute.
- Toss in the squash cubes and pour in the vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes, until the squash is tender.
- Blend the soup until smooth, then stir in the coconut milk. Adjust salt and pepper to taste.
- Serve hot with a drizzle of coconut milk or a sprinkle of black pepper on top.
I hope these ideas inspired you to try something new with carnival squash! It’s such a versatile ingredient, perfect for so many squash dishes, whether you’re craving sweet, savory, or something in between.
These are truly some of the best squash recipes for any season, but especially during the colder months when winter squash recipes shine. If you’re ever wondering how to cook squash, just remember how simple and rewarding it can be with these easy squash recipes.
So, grab a carnival squash and get cooking—you’re bound to find a squash recipe here that becomes a family favorite!
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