Roasted Carnival Squash with Maple Ginger Glaze
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Carnival squash is like the fun, festive cousin of butternut. This roasted version, with a luscious maple ginger glaze, is the cozy side dish you didn’t know you needed—full of warmth and amazing flavor, and perfect for any fall dinner or holiday celebration!
Meet Carnival Squash
It’s that time of year when bins of quirky winter squash pop up at farmers’ markets, tempting me to try something new. Carnival squash caught my eye with its vibrant stripes of green, orange, and cream. It’s a delightful hybrid of acorn and sweet dumpling squash, offering a sweet, nutty flavor perfect for roasting.
Living in the Pacific Northwest, I love using fresh, local produce when it’s in season. Carnival squash is available from September through November, making it an ideal choice for fall meals. If you spot it at a market near you, grab a couple!
Complete the Menu
Pair this roasted carnival squash recipe with these dishes for a cozy fall meal:
- Main: Roasted boneless turkey breast or our maple bourbon glazed turkey breast.
- Starter: Cranberry tartlets with whipped feta for a little festive flair.
- Side: Yukon gold mashed potatoes or wild rice pilaf to keep it cozy.
This recipe is also part of our Thanksgiving Dinner for 4 roundup, featuring three perfectly curated menus for smaller Thanksgiving dinner celebrations.
Looking for more easy roasted veggie side dishes? Be sure to try our spicy-sweet maple Sriracha Brussels sprouts, zesty Italian roasted vegetables, simple roasted carrots and cauliflower, spice-roasted hot honey carrots, and our savory charred broccolini with lemon and parmesan.
Why You’ll Love This Recipe
Ingredient Notes
Carnival Squash: Sweet and nutty with tender flesh. If you can’t find it, acorn or delicata squash are solid swaps. Just keep an eye on roasting time since smaller squash like delicata cook faster.
Maple Syrup: Pure maple syrup makes the glaze, well… perfect. If you’re out, melt two tablespoons of brown sugar with the butter for a similar vibe.
Fresh Ginger: Adds a little heat to balance the sweetness. In a pinch, ½ teaspoon ground ginger will do the trick.
Butter: Smooths out the glaze. For a dairy-free swap, use vegan butter or olive oil—both work, though butter adds that extra richness.
Fresh Thyme: Adds those herby, fall vibes. Rosemary or sage would also fit right in.
Apple Cider Vinegar: A splash of acid to balance everything out. Lemon juice or white wine vinegar also work.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Carnival Squash
Carnival squash isn’t just a pretty addition to your kitchen; it’s delicious too! The sweet, nutty carnival squash taste makes it ideal for roasting.
Plus, the skin is edible, softening beautifully in the oven. You’ll find this squash variety in season from September through November at farmers’ markets and specialty stores.
For more information on winter squash, check out the Washington State Farmers Market Association or explore the Seasonal Food Guide.
Step-By-Step Directions
1
Prep the Squash
Halve the squash, scoop out the seeds, and slice it into ½-inch rounds.
2
Roast
Toss the squash slices with olive oil, salt, and pepper. Spread them on a baking sheet with parchment paper (because who wants to scrub sticky glaze later?) and roast at 400°F for 20-25 minutes, flipping halfway.
3
Make the Glaze
Melt butter in a small pan. Stir in maple syrup, ginger, thyme, salt, and apple cider vinegar. Let it simmer for about 8-10 minutes until thick and glossy.
4
Glaze It Up
Arrange the roasted carnival squash wedges on a platter and drizzle with the warm maple ginger glaze.
5
Garnish & Serve
Sprinkle with fresh thyme and dive in!
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Pro Tips
- Microwave Magic: Carnival squash can be a little tough to cut. Microwave it for 1-2 minutes to soften the skin and make slicing easier.
- Space Things Out: Give the slices room to breathe on the baking sheet so they roast instead of steam.
- Flip for That Golden-Brown Finish: Turning the squash halfway through roasting makes sure both sides caramelize beautifully.
- Adjust Cooking Time: Thicker slices might need 30-35 minutes to roast, while thinner ones are done in about 20.
- Add Some Crunch: Toasted pecans or walnuts sprinkled on top? Yes, please. They add just the right amount of texture.
Perfect Pairings
This roasted carnival squash is versatile enough for both casual and fancy meals. Here’s how you can mix and match it:
Roasted or Grilled Meats: Serve alongside our Maple Bourbon Glazed Turkey Breast or Chicken in Cider Cream.
Seasonal Salads: Try it with a Spinach Gorgonzola Salad with Pears or an Arugula Apple Salad with Cheddar and Pecans.
Holiday Vibes: Add it to your Thanksgiving spread with seasonal fall sides like Truffle Mashed Potatoes and Maple Sriracha Brussels Sprouts.
FAQs
HUNGRY FOR MORE? If this roasted carnival squash recipe hit the spot, check out some of our other fall side dish faves like mashed acorn squash with sage brown butter, maple-thyme fondant sweet potatoes, hot honey-glazed carrots, or simply sautéed butternut squash.
And don’t forget to subscribe to our newsletter and follow us on Pinterest, Facebook, and Instagram for more cozy seasonal inspiration.
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Roasted Carnival Squash with Maple Ginger Glaze
Equipment
- 1 whisk
Ingredients
- 2 small carnival squash (about 2 pounds), halved and seeds removed
- 2 tablespoons extra virgin olive oil or avocado
- fresh ground black pepper about 10 twists
- 2 tablespoons unsalted butter
- 3 tablespoons pure maple syrup
- 1 tablespoon fresh ginger, finely grated/minced
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon kosher salt
- 1 teaspoon apple cider vinegar
- fresh thyme leaves, for garnish
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Prep the Squash: Place each half cut-side down on a cutting board. With a sharp knife, slice across the squash, cutting perpendicular to the ridges, into 1/2-inch thick rounds. Divide the slices between the two baking sheets. Drizzle with oil and sprinkle with freshly ground black pepper. Toss the squash with your hands, making sure each slice is well-coated.
- Roast the Squash: Arrange the slices evenly on the baking sheets, ensuring they don't overlap, in a single layer. Roast for 20-25 minutes, flipping halfway through, until the squash is tender and golden brown at the edges.
- Make the Maple Ginger Glaze: While the squash is roasting, melt the butter in a small saucepan over medium heat. Once melted, add the maple syrup, grated ginger, fresh thyme, salt, and apple cider vinegar. Cook for about 10 minutes, whisking to combine, until the glaze has thickened. Lower heat and keep warm until ready to glaze.
- Glaze the Squash: Once the squash is finished roasting, transfer it to a serving platter. Drizzle the warm maple ginger glaze over the roasted squash slices.
- Serve: Garnish with fresh thyme leaves and serve immediately for a vibrant and flavorful seasonal side dish.
Recipe Notes
Top Tips
- Cut Safely: If the squash is tough to cut, microwave it for 1-2 minutes to soften the skin slightly before slicing.
- Single Layer Roasting: Spread squash slices in a single layer with space between them to ensure even roasting and caramelization.
- Flip for Even Browning: Flip the slices halfway through roasting for golden edges on both sides.
- Glaze Last: Drizzle the maple ginger butter glaze after roasting to keep the squash from getting soggy and to preserve the caramelization.
Leftovers & Storage
- Fridge: Store leftover roasted squash in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, place the squash on a baking sheet and warm in the oven at 350°F for 10-12 minutes.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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This roasted carnival squash is my new fall favorite! The buttery maple ginger glaze is the perfect mix of sweet and savory—so good!