Autumn is setting in and the first hard frost of the year is rapidly approaching. This motivated me to harvest the remainder of my carnival squash today.
This spring we had a volunteer squash come up right next to our compost pile. When it first sprouted, I didn’t know what kind it was. It wasn’t until the first squash appeared that I started to get a clue. I saw the same squash at a farmer’s market and asked about it. It turns out it was a carnival squash (also called a festival squash).
The carnival squash is similar to an acorn squash. I have roasted three of them in the oven by baking 40 minutes at 350 F. All they need is some butter on top and they become a sweet and delicious side dish.
I would love to make squash soup and use the skin of the squash as a bowl as in this post.
I am glad that I let the vine grow because I harvested a total of 17 carnival squash from one vine.