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Stuffed Carnival Squash (Easy Version)
So this is basically a quickie version of a stuffed squash. I’ll be posting my stuffing recipes after Thanksgiving.
First off: carnival squash is really pretty, comes in small to medium sizes. I got mine at Trader Joe’s, but they can be found many places. You can also sub acorn or any other smallish seasonal squash.
- Roasting Pan
- Large Spoon
- 5 medium carnival squash
- 1 pkg Stovetop or similar stuffing
- Butter or Olive Oil
- Salt & Pepper
- Broth (I use Veggie)
Preheat oven to 375°. Cut tops off of squash and gut them. Set them in the roasting pan. If they roll around or feel unsteady, cut a small slice off the very end to make a flat spot. Be careful that you don’t cut too deep and make a hole in the end, as the squash seem to be very thin there. I made a few tiny holes in the ends of mine. Coat the inside with butter (or olive oil), salt, & pepper.
In your pot or pan, prepare the stuffing according to the boxed instructions. You want it very moist, almost soggy, because the squash and the oven are going to dry them out considerably. Stuff the cavities of the squash, kind of packing it in there, but not firmly. A loose pack, mounding it up nicely. Arrange the stuffed squash in the roasting pan and set in the oven, baking for about an hour before testing the squash with a fork or knife. The outer shell will obviously be hard and brittle, but you should be able to reach the flesh near the top. You are looking for a VERY SOFT consistency. Ours actually took about an hour and a half. This all depends on the size of the squash and how tightly they are stuffed.
For presentation, serving one of these on a plate alone or with something else (we had a bit of ham) as is looks great, but you will probably want to cut them in half or quarters to cool more evenly.