Description
This Roasted Carnival Squash recipe features tender, caramelized squash wedges seasoned with fresh thyme, olive oil, and a hint of black pepper. Topped with crumbly feta cheese and vibrant pomegranate seeds, it offers a perfect balance of savory and sweet flavors, making it an elegant and healthy side dish that’s easy to prepare.
Ingredients
Squash
- 3 carnival squash
Seasoning
- 1 1/2 tablespoons olive oil
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Toppings
- 2 ounces crumbly feta cheese
- 1/3 cup pomegranate seeds
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it reaches the ideal roasting temperature for a beautifully caramelized finish.
- Prepare Squash: Wash the carnival squash thoroughly. Cut each squash in half lengthwise, then scoop out the seeds and any stringy flesh. Cut each half again in half lengthwise, so you have quarters.
- Arrange Squash: Place the squash quarters skin side down on a baking sheet lined with parchment paper to prevent sticking and promote even roasting.
- Season Squash: Drizzle the olive oil evenly over the squash. Sprinkle the chopped fresh thyme, kosher salt, and ground black pepper across the squash pieces to infuse them with flavor during roasting.
- Roast Squash: Roast the squash in the preheated oven for 30-35 minutes, or until the flesh is fork-tender and slightly browned at the edges, indicating caramelization.
- Add Toppings: Remove the roasted squash from the oven and while still warm, sprinkle the crumbly feta cheese and pomegranate seeds over the top to add a tangy, bright contrast in flavor and texture.
- Serve: Serve warm as a delicious side dish that pairs well with various main courses, especially roasted meats or grain bowls.
Notes
- For extra flavor, sprinkle a little cinnamon or nutmeg before roasting.
- Pomegranate seeds add a fresh burst of juiciness; substitute with dried cranberries if pomegranate is unavailable.
- Use any firm, sweet winter squash if carnival squash is not accessible.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
- For a vegan version, omit the feta or use a plant-based cheese alternative.
