Inventory, 35 lbs : 0
This item was last sold on : 02/25/15
Carnival squash is available in the fall and winter months.
Carnival squash, botanically known as Cucurbita peto, is a hybrid of the sweet dumpling squash and the acorn squash. The Carnival squash was developed by Ted Superak, with the original intent to improve upon the sweet dumpling squash. The color variance in the rind of the Carnival squash is the result of seasonal temperature variations. Warmer temperatures produce Carnival squash with slightly more pronounced green stripes.
The Carnival squash is distinguished by its deeply furrowed top-shape and of course, its variegated patterns of orange and green hued fall colors. The Carnival squash's thick exterior contains spotted and striped colors of white, orange, yellow and green, depending on its level of maturity. The presence of post-harvest green coloring indicates that the squash is still at its peak maturity. As the squashes ages, it will eventually only maintain orange and cream colors. The raw flesh of the Carnival squash is pale orange in color with a large and fibrous seed cavity. It is semi-dry and firm in texture, fragrant and its flavoring, mild. The squash's true flavors only emerge once cooked. Then its flesh becomes richer, buttery, nutty and sweet.
The Carnival squash can be used in the same application as other orange-flesh colored winter squashes such as Butternut and Kabocha. Its versatility, however, is limited when cooking, as the most effective way to achieve the squash's optimal flavor and texture is by roasting it. It can be roasted whole, cut in half or into pieces. After roasting Carnival squash can be blended to become soup or a sauce. The roasted squash can be added to stews, risottos, or pasta dishes. The squash can also be utilized as an edible vessel, as its size often lends itself to individual sized serving portions. Carnival squash is best highlighted when prepared with the addition of butter and spices such as ginger, garlic, cinnamon and pepper. It pairs well with pork, lamb, white fish, other roasted winter vegetables and aged cheeses such as pecorino. It is best to store Carnival squash in a cool, dark space with relative humidity for optimal shelf-life.
The Carnival squash is produced from descendants of squashes native to Mexico and was introduced to market in 1991.
Restaurants currently purchasing this product as an ingredient for their menu.
|Monello||San Diego CA||619-501-0030|
Recipes that include Carnival Squash. One is easiest, three is harder.
|Dinner du Jour||Pumpkin Seed and Panko-crusted Salmon with Quinoa-stuffed Squash|
|Happy Vegan Yogini||Carnival Squash-Roasted Garlic Ravioli|
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