Baked eggs in squash rings topped with bits of bacon and thyme make for the perfect easy and healthy breakfast that's sure to impress!
Carnival squash is a small variety of winter squash, with a very thick skin (most often yellow and orange colored with green markings). The yellow flesh is similar in taste and texture to sweet potatoes or butternut squash. Given the difficult shape of these squash for peeling, they are most often cooked whole, or just split in the middle, and the cooked flesh is scooped out.
Carnival Squash is rich in vitamin A and C and is also known for being quite high in antioxidants. These antioxidants are a great defense against cancer and other diseases, helping to boost immunity of its consumers. Carnival Squash has anti-Inflammatory benefits and promotes optimal health and development for the body. This popular winter squash is also known for regulating blood sugar.
When peeling winter squash, it is much easier to remove it after it has been baked. The roasting process of the squash allows the skin to lift off in the oven. Otherwise, the process can be quite difficult and tedious. If peeling before baking is necessary for your recipe, a sharp potato peeler should do the trick, but may yield less squash than the former method.
Winter Squashes have a light, sweet, slightly nutty flavor and can be added to almost any recipe. Adding certain spices can change the taste of your squash to one that coincides with the taste of your main dish. Winter squash is a versatile cucurbit that can be used for soups, smoothies, stuffed in mushrooms, or a simple side dish.
If you are interested in saving the seeds, you can prepare them in the same way you would prepare pumpkin seeds. After cleaning them with water, these seeds are best when tossed with a little bit of oil and seasoning. Feel free to use salt, or even spice it up with some chili powder, or wasabi powder. These seeds can be eaten after they’re cooked, but are also a clever garnish for winter squash recipes.
Storing & Cooking Information
Handling: The most difficult thing about winter squash is peeling it -even smooth-skinned varieties, such as butternut, can defeat many peelers. For acorn and other bumpy squash, you have no choice but to cook with the skin still on.
Storing: Winter squash will last 3-6 months stored at room temperature in a dry and cool (50-55 degrees) but not cold location.
Freezing: Cook the squash until soft, scoop out the flesh, pack in freezer containers, label, and place in the freezer.