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Braised Carnival Squash

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October 20th, 2007 · Print Print

Personally, I think squash is best all by itself, just cooked plain and served — it’s naturally delicious. But since I had a second squash this week, I figured I would do something a little bit different.

I used a carnival squash, although you could substitute butternut with this recipe. The flesh of the squash was much heartier than acorn, almost more like potatoes. If you wanted, you could also puree this recipe with some chicken stock and have a yummy winter squash soup.

Braised Winter Squash

INGREDIENTS:
1 large carnival squash, or medium butternut squash
1 tbsp extra virgin olive oil
1 1/4 cup water
1/4 small red onion, diced
3 cloves of garlic, diced
1 tsp paprika
1 tsp coarse sea salt
Pinch of ground pepper

DIRECTIONS:
1. Cut squash in half, microwave in small bowl with 1/4 cup water for 3 minutes.*
2. Cube squash into 1″ pieces, place in saute pan.
3. Add onion, garlic, paprika, salt and pepper. Pour in remaining cup of water.
4. Cook on medium-high until water has evaporated and squash is soft (about 10 min). If the water evaporates but the squash still isn’t fully cooked, just add another 1/4 cup until it’s done.
5. Remove from heat, let cool, and serve.

Serves 2-3

* Cutting squash has sent me to the emergency room once already. I refuse to let it happen again.


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10 responses so far ↓

  • 1 linds // Oct 10, 2010 at 11:14 am

    Delicious!!

  • 2 Stuffed With Squash: It’s A Carnival! | Hadley | WholeFoodsMarket.com // Oct 11, 2011 at 11:05 am

    [...] are some helpful links to delicious squash recipes: Baked Carnival Squash With Bacon and Rosemary Braised Carnival Squash Carnival Squash Bisque Carnival Squash/Roasted Garlic [...]

  • 3 Scott // Oct 23, 2011 at 7:08 pm

    Soooooo…Ummmmm this recipe totally kicked A**!!!! And….not a single animal had to be slaughtered to make it….Thank You!!!

  • 4 Mark Jackson // Oct 23, 2011 at 9:14 pm

    Just getting ready to sit down to dinner. I whipped this up and added cinnamon and brown sugar, excellent recipe.
    thanks so much,
    Mark

  • 5 Guest // Oct 25, 2011 at 4:49 pm

    I am making this recipe and have the following questions:

    Why does putting it in the microwave save you from the emergency room? Because it is too tough to cut?
    If so, how do you recommend dicing the carnival squash so that we don’t get put in the hospital?
    I put mine in the microwave as directed but it was still too tough to cut, so I put it in for an additional 3 minutes.
    Do you leave the skins on? If not, how do you remove them without sacrificing too much of the squash itself?

  • 6 Guest // Oct 25, 2011 at 4:54 pm

    Also, it says to cut squash in half then place in microwave, but it does not say whether or not to cook one or both halves of the squash.

  • 7 Katy // Oct 27, 2011 at 9:39 pm

    Both halves — and yes, the microwave is to soften and make it easier to cut!  Microwave until you can scoop the flesh without much effort at all.  You shouldn’t even need a knife, just a spoon.

  • 8 Hollie // Feb 6, 2012 at 4:54 pm

    So does that mean we scoop out the insides and dice that? Getting rid of the skin?

  • 9 Hollie // Mar 9, 2012 at 8:04 am

    well i left the outside on since I never got an answer. This turned out horrible.

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