Carnival Squash is Ohhh So Festive

carnival squash baked

I recently came across the very first recipe book that Bee Green Foods ever put out. It is a Natural Foods Coking Companion from our brick and mortar store days that was cooperatively put together by the members and workers of my store. Talk about a trip down memory lane… It has so many of my old favorites in it. One of them being Baked Carnival Squash. What a festive Fall treat.

Now many of you know that I’ve got a white knuckle grip on summer still. I really do not want to give up our awesome summer days at the beach. It is a strange feeling for me because usually Fall is truly my season.

Nothing feels more like Fall to me than this delicious recipe. So here I am, doing my best to embrace Fall. Go me…

BAKED CARNIVAL SQUASH

2 carnival squash, halved and seeds removed

1 cup of walnuts or chopped pecans

3/4 cup maple syrup

1 tablespoon of coconut sugar (optional)

cinnamon, nutmeg, and/or pumpkin spice to taste

 

Preheat the oven to 350F. Fill the bottom of the baking dish with just a little bit of water. Orange-flesh side facing down.

Bake squash until outer rind begins to sweat and gives to the firm press of a spoon. At least 30 – 45 minutes, but will vary with squash variety.

Remove from the oven and flip over. Stuff with nuts and spice, drizzle with maple syrup and sprinkle coconut sugar around the sides. Bake for about 5 more minutes this time yummy side UP!

carnival squash pan

 

Save the seeds! CLICK HERE to learn how to roast them PURR*FECTLY every time. We are seriously so addicted to these crunchy seeds….

 

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Trackbacks

  1. […] Whether you are using seeds from pumpkins or carnival squash (my latest obsession) this recipe is super easy and incredibly delicious.  Carnival squash have smaller fatter seeds that we love best and we have an abundance of them now that we are addicted to BAKED CARNIVAL SQUASH WITH MAPLE SYRUP AND PECANS. […]

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