The pumpkin-shaped Carnival Squash has a pale yellow skin with green markings and often ranges in size from 5 to 7 inches in diameter. Unlike summer squash (which are picked when immature and skins are tender), Carnival Squash have hard, thick skins and only the flesh is eaten. The delicious yellow meat is reminiscent of sweet potatoes and butternut squash and can be baked or steamed then combined with butter and fresh herbs.
Seasonality: Year-Round. Best season late summer through early fall.
Selection & Storage: Choose squash that have a hard, deep-colored rind free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality. The hard skin protects the flesh and allows it to store longer than summer squash. Store Carnival Squash in a cool, preferably dark, well-ventilated area for up to one month. Wrap cut pieces in plastic and refrigerate up to five days.
Display: Create a display using other Winter Squash including: Acorn (green, gold, green), Blue Australian, Banana, Buttercup (green, orange), Butternut, Delicata, Gold Nugget, Hubbard (blue, green, orange), Kabocha, Pumpkin (mini), Red Kuri, Spaghetti, Turban, Sugar Loaf, and Sweet Dumpling.
Serving: Carnival Squash may be cooked whole or split lengthwise (removing seeds). Pierce whole squash in several places, and bake halved squash hollow side up.
Try this recipe: Melissa's Carnival Squash Florentine
Find Out More at melissa's.com
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