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Wedges of carnival squash in a white gold rimmed bowl with fennel seeds and balsamic vinegar.

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 minutes
Cook Time 38 minutes
Total Time 53 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 121 kcal

Equipment

  • 1 roasting pan or tray

Ingredients
  

  • 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.
    Carnival squash with the top cut off and a knife sticking out of it.
  • Scoop out the seeds and the pith. Save the seeds for roasting if you like.
    Carnival squash that has been split with a serrated knife next to it and a hand holding an orange scooper scooping out the seeds with additional seeds and cut parts of the squash laying next to the split halves.
  • 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.
    Wedges of carnival squash tossed with spices and olive oil in 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 and add balsamic vinegar to taste.
    Wedges of carnival squash in a white gold rimmed bowl with fennel seeds and balsamic vinegar.

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
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