Sweet and nutty with barely any prep, this carnival squash recipe makes winter squash feel like a treat instead of a chore. Roast the striped yellow squash halves in the oven or air fryer with olive oil, salt, and black pepper until fork tender, then finish with whatever seasoning you like. It’s a flavorful, high-fiber side dish packed with vitamins, that’s as low in effort as it is in calories.
Carnival squash is naturally full of fiber, vitamins, and everything that makes a simple recipe genuinely nourishing. You only need a light touch of oil to bring out its nutty flavor, so it stays light while still tasting satisfying. I make it often when I want something warm and wholesome with very little prep, and it never lets me down.
❤️ Why You Will Love This Recipe
- Simple prep: Just slice, season, and roast for an easy winter squash dish.
- Great flavor: The natural nutty taste of carnival squash shines with basic seasoning.
- Flexible: Works in the oven or air fryer, and pairs well with sweet or savory toppings.
- Nutritious: High in fiber and vitamins while staying low in calories.
- Adaptable: Season it with maple syrup, feta cheese, cinnamon, sage, or whatever you like.
🗝️ Key Ingredients & Substitutions
- Carnival squash: A naturally sweet winter squash with a nutty flavor and striped yellow rind. If your grocery store is out, sweet dumpling, acorn squash, delicata squash, or even butternut squash are good options.
- Spray oil: Helps the squash roast evenly with a light, even coating. Bottled olive oil or melted vegan butter also work well.
- Salt: Brings the flavors forward and keeps the seasoning tasting balanced. Sea salt or kosher salt both work.
- Black pepper: Adds gentle warmth and a little contrast to the naturally sweet squash.
- Seasoning of choice: Use whatever goes with your main course. Cinnamon, sage, thyme, taco seasoning, lemon pepper, garlic, or a sprinkle of vegan cheese all work well with squash. Maple syrup or cinnamon will give it a more autumnal, sweet-leaning flavor if that’s what you’re aiming for.
🥣 How to Cook Carnival Squash
In the Air Fryer:
- Prep the air fryer: Preheat to 370°F (190°C) so the squash cooks evenly from the start.
- Slice and clean: Cut the carnival squash in half and scoop out the seeds with a spoon. You can save the squash seeds for roasting later if you like.
- Light oil coating: Spray the cut sides with oil and pierce the skin a few times with a knife to help the heat travel through.
- Air fry: Place the halves cut side down in the basket and cook for 15–20 minutes until they’re fork tender.
- Season and serve: Sprinkle with salt, black pepper, or any seasoning you love.
In the Oven:
- Preheat oven: Set your oven to 425°F (220°C). A higher temperature is used in the oven to achieve a similar roasting effect to the air fryer.
- Cut and clean: Slice the carnival squash in half and scrape out the seeds with a spoon.
- Light oil coating: Spray the cut sides with oil and pierce the skin a few times with a knife.
- Bake: Place the halves cut side down on a parchment-lined baking tray and bake for about 25 minutes.
- Season and enjoy: Add salt, pepper, or any other seasoning you like while the squash is warm.
🪄 Recipe Notes & Tips
- Roast the seeds: Save the seeds, clean them, and roast them with a little oil and seasoning for a crunchy snack. Check out my roasted squash seeds recipe for the full instructions.
- Choose good squash: Pick one that feels heavy for its size with a firm rind and no soft spots.
- Safe cutting: Use a sturdy knife, and if the squash is hard to cut, microwave it for a minute to soften the skin.
- Boost the flavor: Try herbs, spices, maple syrup, or cinnamon depending on what you’re serving it with.
- Crispy edges: Broil for a minute or two at the end if you want more color, watching closely so it doesn’t burn.
- Pretty finish: Add a drizzle of olive oil or a small pat of butter (or vegan butter, if you prefer) right before serving.
🫙 Storage Instructions
- Cool completely: Let the roasted squash come to room temperature before storing.
- Refrigerate: Place it in an airtight container and keep it in the fridge for 3-5 days.
- Freeze: Cut into pieces or mash it first, then freeze in airtight containers or freezer bags for up to 3 months.
- Reheat: Warm it in the microwave, oven, air fryer, or on the stovetop, adding a splash of water or broth if it needs moisture.
✨ Variations
- Chili roasted: Add chili flakes or smoked paprika before cooking for gentle heat baked right into the squash.
- Ginger spice: Sprinkle ground ginger before roasting for a warm, aromatic twist.
- Savory broth roast: Brush the cut sides with a little vegetable broth instead of oil for a softer, lighter finish.
- Crispy skillet: After roasting, slice the squash and pan-sear the pieces for extra caramelized edges.
- Cinnamon butter: Brush a little cinnamon mixed with butter or vegan butter on the cut sides before roasting for a warm fall flavor.
- Garlic herb blend: Add garlic powder with dried herbs before roasting for a deeper savory profile.
- Cheesy: Add feta cheese or vegan cheese after roasting for a creamy, salty contrast that melts slightly into the warm squash.
- Stuffed: Scoop out a little of the cooked squash, mix it with sautéed mushrooms, kale, or spinach, then spoon it back in and warm it briefly.
🍽️ What To Serve With Roasted Carnival Squash
- Proteins: Oven Roasted Chicken, Spatchcock Turkey, Baked Pork Tenderloin, or Roast Beef in any simple herb seasoning.
- Vegetarian mains: Quinoa pilaf, lentil stew, Slow Cooker Vegetable Stew, or a hearty grain salad.
- Grains: Fluffy couscous, wild rice, barley, or brown rice with a squeeze of lemon.
- Breads: Freshly baked rolls, crusty bread, or Gluten-Free Cornbread to add something warm and comforting.
- Soups: Lentil soup, Healthy Zuppa Toscana, or any warm vegetable-based soup makes a great appetizer.
❓ Frequently Asked Questions
Yes, the skin of carnival squash is edible, especially when roasted as it becomes softer and adds a nice texture to the dish. However, some people prefer to remove it with a vegetable peeler for a smoother experience.
While they share a sweet, nutty flavor, carnival squash is a bit more firm and has a slightly different taste profile, often described as a mix between sweet dumpling and butternut squash. It’s also smaller and more decorative.
Absolutely! Roasted carnival squash reheats well, making it a great make-ahead side dish. Just store it properly in the fridge and reheat when you’re ready to serve.
The flesh of the squash should be tender enough to easily pierce with a fork, and the edges might start to caramelize and turn golden brown. Cooking times can vary based on the size of the squash and your oven or air fryer, so it’s good to start checking a bit earlier than the recommended time.
First, stabilize the squash on a cutting board to prevent it from rolling. Using a sharp chef’s knife, carefully cut from the stem to the bottom, applying even pressure. If the squash is particularly hard, you can microwave it for a minute to soften it up, making it easier to cut through.
😋 More Vegetable Recipes You Will Love
- Sweet Potato and Apple Casserole
- How to Cook Sauerkraut
- Air Fryer Brussels Sprouts
- Sesame Broccoli
- Whole30 Coleslaw
- Air Fryer Carrots
- Microwave Zucchini
- Air Fryer Diced Potatoes
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📖 Recipe
How to Cook Carnival Squash (Oven & Air Fryer)
Ingredients
- 1 carnival squash
- spray oil
- 1-2 pinches salt to taste
- 1-2 pinches ground black pepper to taste
- 1 teaspoon other seasoning of choice to taste
Instructions
For the Air Fryer
- Begin by preheating the air fryer to 370°F/190°C.
- Cut the carnival squash in half and scrape out the seeds with a spoon (see note 1 for roasting the seeds).1 carnival squash
- Spray the carnival squash halves with oil and pierce the skin a few times with a knife.spray oil
- Place them in the air fryer basket, cut side down, and air fry for 15-20 minutes. When it's fork-tender, it's ready.
- Open the air fryer basket and remove the carnival squash.
- Season with salt and pepper (or another seasoning) to taste and enjoy!1-2 pinches salt, 1-2 pinches ground black pepper
For the Oven
- Begin by preheating the oven to 425°F/220°C.
- Cut the carnival squash in half and scrape out the seeds with a spoon (see note 1 for roasting the seeds).1 carnival squash
- Spray the carnival squash halves with oil and pierce the skin a few times with a knife.spray oil
- Place them on a parchment paper lined baking tray, cut side down, and bake them for 25 minutes.
- Season with salt and pepper (or another seasoning) to taste and enjoy!1-2 pinches salt, 1-2 pinches ground black pepper
Notes
- Roast the seeds: Save the seeds, clean them, and roast them with a little oil and seasoning for a crunchy snack.
- Choose good squash: Pick one that feels heavy for its size with a firm rind and no soft spots.
- Safe cutting: Use a sturdy knife, and if the squash is hard to cut, microwave it for a minute to soften the skin.
- Boost the flavor: Try herbs, spices, maple syrup, or cinnamon depending on what you’re serving it with.
- Crispy edges: Broil for a minute or two at the end if you want more color, watching closely so it doesn’t burn.
- Pretty finish: Add a drizzle of olive oil or a small pat of butter (or vegan butter, if you prefer) right before serving.
STORAGE INSTRUCTIONS:
- Cool completely: Let the cooked carnival squash come to room temperature before storing.
- Refrigerate: Place it in an airtight container and keep it in the refrigerator for 3-5 days.
- Freeze: Cut into pieces or mash it first, then freeze in airtight containers or freezer bags for up to 3 months.
- Reheat: Warm it in the microwave, oven, air fryer, or on the stovetop, adding a splash of water or broth if it needs moisture.