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–+ servings
A roasted carnival squash half on a baking tray.
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5 from 1 vote

How to Cook Carnival Squash (Oven & Air Fryer)

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Sides
Cuisine: American
Keyword: air fryer, carnival squash, carnival squash recipe, easy, how to cook carnival squash, oven baked, quick, roasted carnival squash, vegan, vegetarian
Servings: 2 Servings
Calories: 87kcal
Author: Bethany Galloway

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
    Two carnival squash halves with the seeds scooped out.
  • Spray the carnival squash halves with oil and pierce the skin a few times with a knife.
    spray oil
    A knife piercing a carnival squash.
  • 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.
    Carnival squash in an air fryer.
  • Open the air fryer basket and remove the carnival squash.
    Carnival squash in an air fryer.
  • 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
    Two carnival squash halves with the seeds scooped out.
  • Spray the carnival squash halves with oil and pierce the skin a few times with a knife.
    spray oil
    A knife piercing a carnival squash.
  • Place them on a parchment paper lined baking tray, cut side down, and bake them for 25 minutes.
    Two roasted carnival squash halves on a baking tray.
  • 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.

Nutrition

Calories: 87kcal | Carbohydrates: 23g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 200mg | Potassium: 754mg | Fiber: 3g | Sugar: 0.01g | Vitamin A: 794IU | Vitamin C: 24mg | Calcium: 73mg | Iron: 2mg