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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Cajun Crawfish Sauce Recipe!

I LOVE me some crawfish! Crawfish étouffée is one of my all time favorite recipes. Now I can add this Cajun Crawfish Sauce recipe to my crawfish repertoire!

What Is Cajun Crawfish Sauce?

Cajun crawfish sauce is basically a creamy sauce laden with delicious peeled crawfish tails. It's typically served over prepared fish, such as catfish. But it is very versatile and here I use it to top pasta. This sauce is seasoned with cajun seasoning, salt, and pepper, and I think it makes almost any dish taste better!

Why You Will LOVE This Easy Crawfish Recipe

You will absolutely LOVE this crawfish recipe because:

• It's super super easy. There's minimal prep and because we are using crawfish tails which have already been peeled and deveined there's no messy and time consuming crawfish peeling involved!
• You can have a delicious crawfish cream sauce ready in less than 30 minutes.
• This sauce is over the top delicious. It truly is a mouthwatering sauce that will make everyone very happy!

So now let me tell you what ingredients you will need to make your own Cajun Crawfish Sauce!

🥘 Ingredients

You will need the following ingredients to make this delicious recipe:

• Crawfish tails (peeled)
• Heavy cream
• Olive oil
• Butter
• Cajun seasoning (you can sub Creole seasoning)
• Garlic
• Onion
• Salt
• Black pepper
• Green onions (for garnish)
• Hot pepper sauce (I always recommend Tabasco for Cajun creations!)

These ingredients should be easy to find at your local grocery store.

I buy my peeled and fully cooked crawfish tails from the frozen section of my store and defrost it in the refrigerator overnight for use the next day.

So let's move on to the steps to make this easy recipe!

🔪 Instructions

Place your skillet on a medium heat, then add the butter and olive oil. Once the butter has melted, add minced garlic and onion. Sauce for 2-3 minutes until softened.

Add the salt, pepper, and Cajun seasonings and stir to combine.

Now add all of the crawfish tail meat and cream. Cook uncovered for around 10 minutes until the sauce has thickened a bit. You may have to increase to medium-high heat.

Taste and adjust for seasoning. Remove from the heat and let it stand covered for 5 minutes.

Add sliced green onions and Tabasco or your favorite hot sauce for the perfect finishing touch to this great recipe!

📖 Variations

Feel free to customize this sauce to perfectly suit your tastes!

Some recommended variations are to add/use:

• Cayenne pepper or red pepper flakes - add for some extra spice!
• Lemon juice - a squeeze or two of lemon juice would not go amiss
• Worcestershire sauce - a dollop of this sauce adds an extra delicious depth of flavor
• Fresh parsley - can sub this for green onions or add in addition to them

There are all sorts of ways to have fun with this sauce!

FAQ

Suggestions For Serving

Here are some suggestions for serving this Cajun Crawfish Cream Sauce.

You can serve it over pasta, as I've done here. This creamy sauce ladled over pasta is absolutely divine!

Some other ways to enjoy this Cajun sauce is to serve it over prepared fish, or pour it over a stuffed bell pepper. It's all good!

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy!

• Easy and Delicious Crawfish Étouffée!
• New Orleans Style Red Beans and Rice
• Cajun Smothered Chicken

Join Me On A Fun Food Journey!

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Cheers!

Grace

Easy Cajun Crawfish Sauce Recipe

Grace

This Easy Cajun Crawfish Sauce Recipe is absolutely delicious! Served over pasta or fish, this creamy sauce laden with crawfish tails is a mouthwatering delight!

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Prep Time 5 mins

Cook Time 13 mins

Resting Time 5 mins

Total Time 23 mins

Course accompaniment

Cuisine American, Cajun

Servings 3 people

Equipment

• Skillet with a cover

Ingredients

  

1x2x3x

• 12 oz crawfish tails
• 1.5 cup heavy cream
• 1 tablespoon olive oil
• 2 tablespoon butter
• 2 ts Cajun seasoning can sub Creole seasoning
• 6 cloves garlic minced
• ½ onion minced
• ¼ ts salt
• ¼ ts pepper
• 2 green onions sliced for garnish
• hot sauce add to taste (Tabasco is highly recommended!)

Instructions

 

• Place your skillet on a medium heat, then add the butter and olive oil. Once the butter has melted, add minced garlic and onion. Sauce for 2-3 minutes until softened.
• Add the salt, pepper, and Cajun seasonings and stir to combine.
• Now add all of the crawfish and cream. Cook uncovered for around 10 minutes until the sauce has thickened a bit. You may have to increase the heat to medium-high.
• Taste and adjust for seasoning. Remove from the heat and let it stand covered for 5 minutes.
• Add sliced green onions and Tabasco or your favorite hot sauce for the perfect finishing touch!

Keyword crawfish, crawfish sauce, pasta sauce

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This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about a delicious New Orleans Yakamein Recipe!

Yakamein...where have you been all my life? I recently discovered this dish and have fallen head over heels for it. I'm so excited to share a recipe for Yakamein, a beef noodle soup dish that comes from New Orleans.

I know you'll fall head over heels for it too!

What Is Yakamein?

My husband and I watched an episode of Netflix's "Street Food: USA" about yakamein. They profiled Ms. Linda, known as the "Yakamein Lady" who makes the best yakamein in New Orleans.

Ms. Linda calls yakamein (or yaka mein) one of New Orlean's "best kept secrets." I sincerely hope though that more people will discover this secret!

So, I learned that yakamein is basically a beef and spaghetti noodle soup. The soup is topped with hard boiled eggs, garnished with green onions, and seasoned with soy sauce (among other things). The rich delicious broth is what makes the soup so incredibly special (more about this later).

This soup is also called "Old Sober," as it is thought to be a great hangover cure. There are various origin stories, including one theory that was Chinese immigrants working on the railroads adapted their noodle soups to the local Creole cuisine. Another is that African American soldiers returning from war in Asia wanted to enjoy a dish similar to what they had in Asia.

Yakamein is not found in many restaurants in New Orleans, and not that well known outside of the city.

But you can enjoy it wherever you are by cooking up this New Orleans Yakamein Recipe in your own home. I have adapted this recipe from The Original Ya-Ka-Mein - Ms. Linda's Recipe found on LouisianaTravel.com.

🥘 Ingredients

The list of ingredients you will need is short, and you should be able to find everything at your local grocery store.

The ingredients needed for this New Orleans Yakamein Recipe are:

• Beef chuck roast
• Olive oil
• Spaghetti
• Creole Seasoning
• Soy sauce
• Beef bouillon granules
• Green onions
• Hard boiled eggs
• Hot sauce (optional - I recommend your favorite Tabasco! Or my favorite, Tabasco Scorpion Sauce!)

The magic in the soup lies in the broth. Now, I have not had the pleasure of trying Ms Linda's Yakamein, but I hope that one day I will have the opportunity! Ms Linda's spice blend (which is a secret) is used to flavor the JUICE (the broth).

For this recipe we will use Creole seasoning, beef bouillon granules, and soy sauce to season our juice. It's not Ms. Linda's secret spice blend, but I promise it's delicious.

🔪 Instructions

There are basically 4 main parts of this recipe for this delicious beef noodle soup to come together. These are: cooking the beef, making the spaghetti, boiling the eggs, and seasoning the broth.

Cooking The Beef

We'll begin by preparing the beef chuck roast by searing it and then simmering in water until fall apart tender.

Place a large skillet (preferably cast iron) on medium high to high heat and then add olive oil. When the oil is shimmering, add the beef chuck roast and sear/brown it on all sides. You'll know when to turn the meat over when it lifts easily from the skillet. It should take around 2 minutes or so on each side. Also be sure to brown the sides of the chuck roast.

Now place the browned and seared chuck roast into a deep pot or stock pot, and cover the beef with water. You are aiming to have around 8 cups of cooking liquid at the end of cooking so add water adequately. Bring this to the boil, and then lower to a simmer.

There will be some scum that comes off the beef when you bring it to the boil. It's recommended to skim this off using a fine mesh strainer to get as clear a broth as possible.

Cook the beef for around 3 hrs or so until the meat is fall apart tender. Add additional water during cooking time if needed.

Making The Hard Boiled Eggs

While the beef is cooking, make your hard boiled eggs. You can cook them to your liking or follow these instructions for hard boiled eggs.

Place the eggs in a saucepan and cover them with water. Cover the saucepan and bring this to the boil. Remove the saucepan from the heat when large bubbles start to break on the surface of the water. Keep the saucepan covered off the heat for around 15 minutes. Then remove the eggs and place them in ice water. Once cool, you can peel the eggs and cut them in half ready for the dish.

Cook The Spaghetti

You'll want to start cooking the spaghetti when the meat is finished cooking, and you are ready to season the broth. Cook the pasta according to the package directions. Try to time it so that the noodles are ready when the broth is ready.

Season The Broth

Ok so here is where you make the magic happen! Remove the melt in your mouth tender beef from the broth after cooking it. Now measure out around 8 cups of the cooking broth. If you don't have 8 cups, you can add some water to make up the amount this recipe calls for.

Add Creole seasoning, beef bouillon, and soy sauce to the broth. Stir these into the broth, and simmer for around 3 minutes until all the seasonings have been incorporated.

Cut up the beef into smaller or bite sized pieces, and return it to the broth. Now taste the broth, and adjust for seasoning if needed.

And just like that, it's time to assemble your masterpiece! Put it all together by ladling 2 cups of broth and ¼ of the meat into a large bowl. Add ¼ of the spaghetti, then garnish with hard boiled eggs which have been halved, and some green onions. This will give you 4 very hearty servings of yakamein.

Now you can finally enjoy the fruits of your labor!

Enjoy A Delicious Bowl Of Yakamein!

It's time to slurp! I love adding a few splashes of my favorite hot sauce, Tabasco Scorpion Sauce, to this dish.

Trust me, you won't be able to get enough of this succulent and slurp-able dish! It's so hearty and warming and absolutely crave worthy. You will love it. ❤️

I hope you will give this New Orleans Yakamein Recipe a try and please let me know what you think!

A HUGE thanks to Ms. Linda Green for sharing her love of Yakamein with the world! Be sure to seek her Yakamein out when in the New Orleans area!

FAQ

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

• Easy Eggs Sardou Recipe - the New Orleans take on the classic Eggs Benedict
• Easy and Delicious Crawfish Étouffée!
• Super Easy and Delicious Boudin Balls

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

New Orleans Yakamein Recipe

Grace

Yakamein is a rich beef noodle soup which comes from New Orleans. Definitely slurpable, you will fall in love with this delicious dish guaranteed!

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Prep Time 15 mins

Cook Time 3 hrs 15 mins

Total Time 3 hrs 30 mins

Course Main Course

Cuisine American/Southern/Soul Food, Asian, creole

Servings 4 people

Calories 701 kcal

Equipment

• Deep pot or stock pot for cooking the beef
• small saucepan for making the hard boiled eggs
• large pan for cooking the spaghetti

Ingredients

  

1x2x3x

• 1 lb beef chuck roast boneless
• 2 tablespoon olive oil for searing the chuck roast
• 1 lb spaghetti
• 1 tablespoon soy sauce
• 1.5 tablespoon Creole seasoning
• 2 tablespoon beef bouillon granules
• 2 each green onions sliced, for garnishing
• 4 each hard boiled eggs halved, for garnishing (one egg per serving)
• hot sauce optional garnish Tabasco is highly recommended!

Instructions

 

Cook The Beef

• Place a large skillet (preferably cast iron) on medium high to high heat and then add olive oil. When the oil is shimmering, add the beef chuck roast and sear/brown it on all sides. You'll know when to turn the meat over when it lifts easily from the skillet. It should take around 2 minutes or so on each side. Also be sure to brown the sides of the chuck roast.
  
• Now place the browned and seared chuck roast into a deep pot or stock pot, and cover the beef with water. You are aiming to have around 8 cups of cooking liquid at the end of cooking so add water adequately. Bring this to the boil, and then lower to a simmer.
  
• There will be some scum that comes off the beef when you bring it to the boil. It's recommended to skim this off using a fine mesh strainer to get as clear a broth as possible.
  
• Cook the beef for around 3 hrs or so until the meat is fall apart tender. Add additional water during cooking time if needed.
  
• Remove the melt in your mouth tender beef from the broth after cooking it and cut it up into smaller or bite sized pieces. Leave it to the side for now.

Make The Hard Boiled Eggs

• While the beef is cooking, make your hard boiled eggs. You can cook them to your liking or follow these instructions for hard boiled eggs. Place the eggs in a saucepan and cover them with water. Cover the saucepan and bring this to the boil. Remove the saucepan from the heat when large bubbles start to break on the surface of the water. Keep the saucepan covered off the heat for around 15 minutes. Then remove the eggs and place them in ice water. Once cool, you can peel the eggs and cut them in half ready for the dish.
  

Cook The Spaghetti

• You'll want to start cooking the spaghetti when the meat is finished cooking, and you are ready to season the broth. Cook the pasta according to the package directions. Try to time it so that the noodles are ready when the broth is ready.
  

Season The Broth

• Ok so here is where you make the magic happen! Measure out around 8 cups of the cooking broth (allowing 2 cups of broth per serving). If you don't have 8 cups, you can add some water to make up the amount this recipe calls for.
• Add Creole seasoning, beef bouillon, and soy sauce to the broth. Stir these into the broth, and simmer for around 3 minutes until all the seasonings have been incorporated.
• Now return the cut up pieces of beef to the broth. Taste the broth, and adjust for seasoning if needed.
  

Assemble Your Yakamein!

• Put it all together by ladling 2 cups of broth and ¼ of the meat into a large bowl. Add ¼ of the spaghetti, then garnish with hard boiled eggs which have been halved, and some green onions. Add some of your favorite hot sauce as the perfect finishing touch!
  

Notes

The recommended serving portions are for 4 very hearty servings.  You can adjust the serving portions as desired to fit your needs.

Enjoy this delicious taste of New Orleans!

Nutrition

Calories: 701kcalCarbohydrates: 86gProtein: 38gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 82mgSodium: 952mgPotassium: 689mgFiber: 4gSugar: 4gVitamin A: 805IUVitamin C: 2mgCalcium: 49mgIron: 4mg

Keyword beef, chuck roast, Noodles, Soup

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Chicken Armadillo Eggs Recipe!

Chicken Armadillo Eggs is a much cuter name than Chicken Stuffed With Sausage and Wrapped With Bacon. The latter is much more descriptive, but we'll go with the former. 😊

What Is An Armadillo Egg?

Many people know of Armadillo Eggs as something similar to jalapeño poppers. They are typically made with jalapeño peppers stuffed with cream cheese, then wrapped with bacon and/or sausage.

They are very often covered with bbq sauce, and then grilled or smoked.

This dish got its name because it is thought that when the bacon is used to wrap the interior, it looks like the armadillo's shell. I've also read that when you slice through the cooked armadillo egg, the interior cheese looks like an egg. Of course, the dish itself has an egg shape as well.

Regardless, I love the name for this dish, and also discovered a fun variation!

Rouses Markets Armadillo Eggs

The inspiration for this recipe came from some Armadillo Eggs that we picked up from Rouses Markets when we were in Mississippi.

Rouses version consists of chicken which is stuffed with a green onion sausage. It is then wrapped with bacon and seasoned with spices (such as a dry rub).

It was delicious! The chicken was tender and juicy, the sausage so flavorful, and the bacon put it over the top!

I definitely had to make a similar version when I came home. So I'm super happy to share my rendition of a super easy Chicken Armadillo Egg Recipe with you!

🥘 Ingredients

You only need a few ingredients to make this easy recipe! These ingredients are easily found at your local grocery store:

• Chicken thighs
• Bacon
• Breakfast sausage (such as Owen's or Jimmy Dean's, or your favorite pork sausage of choice)
• Dry rub (I used Code 3 Spices Backdraft Rub)
• Salt
• Pepper

Let's gather these ingredients and make some super delicious Chicken Armadillo Eggs!

🔪 Instructions

This recipe calls for baking the armadillo eggs. So, begin by preheating your oven to 375F while you assemble your beautiful eggs.

Trim the chicken thighs of excess fat. Place the meat between 2 sheets of plastic wrap. Then, use a meat mallet to pound them down to around ½" thick and remove the plastic.

Season the thighs with salt and pepper. Now add around 2 tablespoons or so of the breakfast sausage to the center of each pounded chicken thigh.

Roll each side of the chicken around the breakfast sausage, and then wrap a slice of bacon around the chicken. Sprinkle with some of the dry rub.

Now place your chicken armadillo eggs onto an oven safe dish or rimmed baking sheet. Bake in your oven for around 35-40 minutes, or until the chicken and the sausage have been cooked to your liking.

Remove from your oven, and behold your masterpiece!

Your dish is now ready to serve!

Suggestions For Serving

These Chicken Armadillo Eggs are hearty enough for a main course. I enjoy serving them with a baked potato and salad.

You could also serve them with boiled corn, potatoes, and garlic as we enjoyed when we were in Mississippi.

I hope you will make this super easy Chicken Armadillo Eggs Recipe soon! Bon appetit!

FAQ

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

• Easy Slow Cooker Pulled Pork With Coke
• Central BBQ Inspired Pulled Pork Nachos
• Delectable Southern Macaroni Salad

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Easy Chicken Armadillo Eggs Recipe

Grace

Tender and juicy chicken stuffed with flavorful sausage and wrapped with bacon is a winner of a dinner! It's super easy to make and bake these Chicken Armadillo Eggs!

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Main Course

Cuisine American

Servings 4 people

Calories 109 kcal

Equipment

• Meat mallet
• Oven

Ingredients

  

1x2x3x

• 4 each chicken thighs trimmed of excess fat, and approximately totals 1 pound in weight
• 4 slices bacon
• 1 cup breakfast sausage or your favorite pork sausage of choice; use approximately 2 tablespoon for each armadillo egg
• ¼ ts salt to season the chicken
• ¼ ts pepper to season the chicken
• dry rub use your favorite dry rub added to your tastes

Instructions

 

• Begin by preheating your oven to 375F while you assemble your beautiful eggs.
• Trim the chicken thighs of excess fat. Place the meat between 2 sheets of plastic wrap. Then, use a meat mallet to pound them down to around ½" thick and remove the plastic.
  
• Season the thighs with salt and pepper. Now add around 2 tablespoons or so of the breakfast sausage to the center of each pounded chicken thigh.
  
• Roll each side of the chicken around the breakfast sausage, and then wrap a slice of bacon around the chicken. Sprinkle with some of the dry rub.
  
• Now place your chicken armadillo eggs onto an oven safe dish or rimmed baking sheet. Bake in your oven for around 35-40 minutes, or until the chicken and the sausage have been cooked to your liking.
  
• Remove from your oven, and behold your masterpiece!
  

Notes

Suggested breakfast sausages include Jimmy Dean's or Owens Country Sausage.

These are great served as a main course with a baked potato and salad!

The nutrition information is a guide only and does not include nutrition for the dry rub.  

Nutrition

Calories: 109kcalCarbohydrates: 0.04gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 25mgSodium: 351mgPotassium: 82mgFiber: 0.01gVitamin A: 25IUVitamin C: 0.2mgCalcium: 3mgIron: 0.4mg

Keyword armadillo eggs

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to cook a Balsamic and Fennel Roasted Carnival Squash!

The first time I laid eyes on a carnival squash it stopped me in my tracks. I had never seen a squash like this before and was totally intrigued!

Of course I had to take one home with me and try it out. I now have a bit of a love/hate relationship with this squash. Mostly love though 😅. Please don't let that put you off of trying carnival squash and developing your own relationship with this wonderful fruit (yes, it's a fruit)!

What is Carnival Squash?

Carnival squash is a relatively new hybrid between acorn squash and sweet dumpling squash. It has a striking looking skin, typically with colors of orange, yellow/cream, and green. I have read in this article from SpecialtyProduce.com that the colors of the skin vary according to temperature variations in the seasons.

The patterns in the skin vary, and it seems like there are no two carnival squash that are alike!

This beautiful squash's skin is quite thick, and believe it or not the skin is edible.

Carnival squash is delicious. The taste of the squash is buttery and creamy, and also somewhat nutty and sweet with a hint of maple syrup.

You will see this squash in your grocery stores and farmer's markets in the autumn and the winter.

Why You Will Love This Recipe

This recipe was inspired by Jamie Oliver in his book "Jamie at Home." In this book, he describes cooking squash with fennel and balsamic vinegar (amongst some other spices). This sounded so FAB to me that I absolutely had to try these spices with my newfound carnival squash!

You will love this recipe because:

• It's absolutely delicious. The spices and balsamic really enhance the natural flavors of this squash, as does roasting.
• We will roast this squash, which brings out the best in this fruit!
• It's an interesting experience to work with this squash. I'll explain more later. 😃

So if you're up for this, let's discuss what ingredients you will need for this dish.

🥘 Ingredients

This recipe uses absolutely FAB ingredients! You will need:

• Carnival squash (approximately 2 pounds)
• ¼ cup olive oil
• ¼ ts salt
• ¼ ts pepper
• ¼ ts cayenne
• ¼ ts cinnamon
• ½-3/4 ts fennel seeds
• Balsamic vinegar to taste

You may be thinking that this is an odd combination of spices, but believe me it is delicious!

🔪 Instructions

Begin by preheating your oven to 425F.

I had mentioned earlier that I have a love/hate relationship with this squash. Allow me to explain the hate part. This has to do with cutting through the tough skin. The first time I cooked with the carnival squash, getting through the skin was hard, but not too bad. The second time I worked with this squash, I had a full blown workout! 😅 So my top tip is to take a deep breath before you start cutting into the squash 😊.

Cutting Into The Squash

Place the squash on a level surface and please take care with your knife and watch your fingers. The easiest way to do this is start by cutting off each end. Then, take your knife and cut the squash in two halves, as seen below. It may be easier to slide your knife into the squash as much as you can, then remove the knife and use your hands to pry the halves apart.

Ok that is the hardest part! Hopefully it wasn't too bad for you! Now, scoop out the seeds and the pith, and then slice the squash into wedges. I recommend saving the seeds for roasting as they are delicious!

Once you have cut the squash into wedges, you can place them in a large bowl or in your roasting pan. Now pour over the olive oil. Then add the seasonings which include the salt, pepper, fennel seeds, cayenne, and cinnamon. Toss to coat the wedges in the seasonings and the olive oil.

If you placed the squash in a large bowl, now transfer it to a roasting pan. Roast at 425F for around 30-40 minutes, turning the wedges over halfway through the cooking time. Your goal is to roast the squash until it is fork tender, and a bit browned and caramelized. Once you have achieved this, remove the squash from your oven.

The last step is to add the balsamic vinegar. The amount of balsamic you add is completely up to you. I like to add quite a bit as I just LOVE the flavor that it imparts to the carnival squash.

Enjoy Your Delicious Roasted Carnival Squash!

Your squash is now ready to enjoy! My personal preference is that I taste fennel and balsamic vinegar in every mouthful of this squash. If you are like me, then by all means you can add additional fennel seeds or balsamic to the dish along with any more salt or pepper to your tastes.

You'll love the nutty, buttery, creamy and sweet taste of this carnival squash, enhanced by our seasonings and balsamic vinegar. It's an unforgettable flavor sensation! You'll enjoy the taste so much that you won't even remember the toil of getting through the tough skin when preparing the squash. 😁

This squash makes a great side dish and it's worthy of including it as a Thanksgiving side dish.

I'll close with discussing whether to eat the skin or not. The skin is edible. However...if the squash is not cooked long enough the skin may be way too hard and tough for your liking. Even after 30-40 minutes of roasting, my husband's preference is to leave the skin and just eat the flesh.

But I like to enjoy the skin, as long as it's soft enough. It's worth trying though, and all a part of the carnival squash experience!

FAQ

Some Other Side Dish Recipes You May Enjoy!

Here are some other side dishes you may enjoy:

• How To Roast Carnival Squash Seeds
• Elegant White Asparagus Side Dish
• Roasted Broccoli With Parmesan
• Easy and Creamy Mashed Sweet Potatoes

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Balsamic and Fennel Roasted Carnival Squash

Grace

Roasted Carnival Squash is out of this world delicious! Here we roast the squash with fennel seeds and some other fab spices, and add splashes of balsamic vinegar at the end. The flavors of this dish are unforgettable!

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Prep Time 15 mins

Cook Time 38 mins

Total Time 53 mins

Course Side Dish

Cuisine American

Servings 4 people

Calories 121 kcal

Equipment

• 1 roasting pan or tray

Ingredients

  

1x2x3x

• 1 carnival squash approximately 2 lbs
• ¼ cup olive oil
• ¼ ts salt plus additional to taste
• ¼ ts pepper plus additional to taste
• ¼ ts cayenne
• ¼ ts cinnamon
• ¾ ts fennel seeds you can increase or decrease this amount to suit your tastes
• Balsamic vinegar to taste

Instructions

 

• Begin by preheating your oven to 425F.
• Place the squash on a level surface and please take care with your knife and watch your fingers. The easiest way to do this is start by cutting off each end. Then, take your knife and cut the squash in two halves. It may be easier to slide your knife into the squash as much as you can, then remove the knife and use your hands to pry the halves apart.
  
• Scoop out the seeds and the pith. Save the seeds for roasting if you like.
  
• Slice the squash into wedges, then them in a large bowl or in your roasting pan. Now pour over the olive oil. Then add the seasonings which include the salt, pepper, fennel seeds, cayenne, and cinnamon. Toss to coat the wedges in the seasonings and the olive oil.
  
• Roast at 425F for around 30-40 minutes, turning the wedges over halfway through the cooking time. Your goal is to roast the squash until it is fork tender, and a bit browned and caramelized. Once you have achieved this, remove the squash from your oven and add balsamic vinegar to taste.
  

Notes

Please note that the nutritional values are an approximation only.

The amount of balsamic you add is completely up to you. I like to add quite a bit as I just LOVE the flavor that it imparts to the carnival squash.

At the end of roasting you can add additional fennel seeds and more salt and/or pepper to suit your tastes.

This makes a great side dish for Thanksgiving!

 

Nutrition

Calories: 121kcalCarbohydrates: 0.4gProtein: 0.1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 146mgPotassium: 8mgFiber: 0.2gSugar: 0.02gVitamin A: 74IUVitamin C: 0.2mgCalcium: 5mgIron: 0.1mg

Keyword carnival squash, squash

Tried this recipe?Let us know how it was!