Next up in my roasted squash series: Roasted Carnival Squash with Herb Toasted Breadcrumbs! If you haven’t seen it before, this squash is cute, striped, and about the size of a softball. Carnival squash doesn’t have a ton of flavor on its own – it has a subtle, earthy sweetness but it comes alive when paired with plenty of salt, creamy goat cheese, juicy pomegranate arils, and herb toasted breadcrumbs. Keep scrolling for my super easy method to toast breadcrumbs in the microwave!
What is
Carnival Squash?
This squash is a type of sweet dumpling squash, and its taste can be described as a combination of nutty, sweet, and slightly earthy flavors. It’s great in both sweet or savory recipes and the skin is edible.
Ingredients and Substitutions
Here’s what you’ll need to recreate this Roasted Carnival Squash with Herb Toasted Breadcrumbs at home:
- Carnival squash – This recipe would work well with delicata squash too.
- Goat cheese – I love goat cheese here since it melts so easily into the warm squash wedges, making for a creamy and delicious almost-sauce.
- Pomegranate seeds – Bringing little pops of acidity and color, these are an essential ingredient for this recipe!
- Seasoned panko breadcrumbs – Definitely opt for panko breadcrumbs in this recipe since they bring plenty of crunch to the party. I prefer the seasoned ones to maximize flavor too.
- Olive oil
- Seasoning
how to make
Easy Herb Toasted Breadcrumbs
Don’t worry about turning on your stove…we’re firing up the microwave to toast these breadcrumbs! I learned this trick from America’s Test Kitchen and it works really well. All you have to do is mix up the breadcrumbs with a little oil, then microwave them for 2 1/2 to 3 minutes, removing every 30 seconds to stir, until the breadcrumbs become golden.
Shop for This Recipe
Recipe
Roasted Carnival Squash with Herb Toasted Breadcrumbs
Ingredients
- 3 carnival squash, (1380 grams raw yield)
- 1/3 cup goat cheese crumbles, (37 grams)
- 1/4 cup pomegranate arils, (43 grams)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
- 1/2 tsp pepper
Herb Toasted Bread Crumbs
- 1/2 cup 4C Japanese Style Seasoned Panko Bread Crumbs, (28 grams)
- 1/2 tbsp olive oil
- 1 tsp fresh thyme
- 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
- 1/2 tsp salt
Instructions
- Pre-heat oven to 400°F.
- Prepare the squash. Cut carnival squash in half from stem to base, then scoop out seeds and cut into 3 wedges per half for a total of 6 wedges per squash.
- In a large bowl, drizzle squash wedges with olive oil and toss or massage to coat evenly. Arrange in a single layer, flesh side up, on a baking sheet. Season with salt, pepper, and Oh My Spice lemon pepper seasoning.
- Roast at 400°F for 20-25 minutes or until the edges begin to brown and the flesh is tender when pierced with a fork.
- Toast the bread crumbs. While the squash roasts, toast the bread crumbs. In a microwave safe bowl, combine all toasted bread crumb ingredients and stir to evenly distribute the oil. Microwave for 2 1/2 to 3 minutes, removing every 30 seconds to stir, until the breadcrumbs become golden. Once toasted, add the fresh thyme and stir to combine. Set aside.
- Assemble. Arrange the roasted carnival squash wedges on a serving platter, flesh side up. Sprinkle with goat cheese, toasted bread crumbs, and pomegranate arils. Top with more fresh thyme and flakey sea salt, if desired.
Tips & Tricks
Nutrition Information
Leave a Reply