Roasted Maple Walnut Carnival Squash

  • 2 carnival squashes

  • 2 tablespoons butter

  • 4 teaspoons maple syrup

  • Pinch of sea salt

  • Pinch of cinnamon optional

  • Pinch of nutmeg optional

  • 1/3 cup walnuts roughly chopped


Carnival Squash Chowder

  • 3 lbs Carnival Squash peeled and diced

  • 2 oz jamon or prosciutto finely minced

  • 1 medium onion finely minced

  • 2 gloves garlic minced

  • 1 tsp fresh thyme minced

  • 2 tbs unsalted butter

  • 1/3 cup ap flour

  • pinch nutmeg

  • 1 bay leaf

  • 3 cups vegetable broth

  • 4 cups chicken broth

  • 0.5 oz dried porcini mushrooms rehydrated and chopped

  • 1 tbs fresh sage minced

  • 1/2 cup heavy cream

Carnival Squash Raviloi

  • 1 small carnival squash

  • 1 cup self-rising flour, unbleached

  • 1/8 teaspoon salt

  • 1/4 cup water

  • 1 teaspoon almond milk (optional, for kneading the dough)

  • 1 medium-sized turnip

  • 4 garlic cloves

  • 1 tablespoon oil

  • 1 teaspoon red pepper flakes

  • 1 tablespoon dried oregano

  • 1/4 teaspoon salt

  • 1/4 teaspoon silken tofu

  • 1 tablespoon dried kale (optional)

  • 2 baked potatoes

  • 1 tablespoon almond milk

Stuffed Sage Carnival Squash

  • 1 carnival or acorn squash, halved

  • 1 Tbsp. olive oil

  • 1 red onion, diced

  • 3 garlic cloves, minced

  • 1 tsp. kosher salt

  • ¼ tsp. ground black pepper

  • ¼ tsp. ground sage

  • 1 small apple, diced

  • 1 Smoked Apple Sage Field Roast Grain-Meat Sausage link, diced.

  • 4 large kale or swiss chard leaves and stems, chopped

  • ½ 15 oz. canned pumpkin

  • 1 Tbsp. maple syrup

  • 2 Tbsp. pepitas

Previous

Patty Pans