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Squash, Carnival (Aylmer, ON) - Each
The Carnival squash is a descendant of squashes native to Mexico and was developed and introduced to the market in 1991 by plant breeder Ted Supernak of Harris Seeds in North America. Today Carnival squash is available at specialty grocers and farmers markets in North America, South America, Asia, Europe, and Australia.
Carnival squash contains potassium, vitamins A and C, calcium, magnesium, folate, omega-3 fatty acids, and omega-6 fatty acids.
Carnival squash is best suited for cooked applications such as steaming, boiling, roasting, and sautéing, and it can be used in the same applications as other orange-flesh winter squashes such as butternut, acorn, and kabocha. Carnival squash can be roasted whole, cut in half or into pieces, and blended to become soup, sauce, added to stews, risottos, curries, or pasta dishes. The squash can also be utilized as an edible vessel as its size often lends itself to healthy, individual serving portions and the seeds can be roasted as a snack. Carnival squash is best highlighted when prepared with the addition of butter and spices such as ginger, garlic, cinnamon, nutmeg, and pepper. It pairs well with pork, lamb, sausage, other roasted winter vegetables, maple syrup, toasted walnuts and pecans, sage, apples, pepitas, red chard, and aged cheeses such as pecorino. It will keep up to a month when stored uncut in a cool and dark place.
Sliced pieces can be wrapped in plastic and stored in the refrigerator up to five days.