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Carnival squash is small to medium in size, averaging 12-17 centimeters in diameter, and is round and squat with deeply furrowed ridges and a rough, light brown stem. The thick skin has a cream-colored base with variegated spots and striped hues of white, orange, yellow, and green, depending on its level of maturity. The flesh is firm, dry, coarse, and pale orange in color with a large and fibrous seed cavity with stringy pulp and many flat, beige seeds. When cooked, Carnival squash is soft and tender with a fragrant aroma and is slightly nutty, buttery, and sweet with nuances of maple syrup, similar to butternut squash.
Seasons/Availability
Carnival squash is available in the fall and winter.
Current Facts
Carnival squash, botanically classified as Cucurbita pepo, grows on a small bush or vine that can thrive in compact spaces and is a member of the Cucurbitaceae family along with pumpkins and gourds. Carnival squash is a relatively new variety, being a hybrid of the sweet dumpling and acorn squash and is sought after for its uniquely patterned and colored exterior. The color variance in the rind is the result of seasonal temperature variations with warmer temperatures producing squash with slightly more pronounced green stripes. Carnival squash is most popularly used as decoration, but it can also be consumed in a wide variety of culinary applications and is used as a substitute for butternut or acorn squash in recipes.
Nutritional Value
Carnival squash contains potassium, vitamins A and C, calcium, magnesium, folate, omega-3 fatty acids, and omega-6 fatty acids.
Applications
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.
Ethnic/Cultural Info
Carnival squash was developed by plant breeder Ted Superak of Harris Seeds in North America and was created with the intent to improve upon the sweet dumpling squash. A newer squash to the commercial marketplace, the Carnival has seen an increase in popularity in the United States as a result of food and lifestyle bloggers discovering it, photographing it, and utilizing it as a decorative piece and culinary ingredient during the holiday season.
Geography/History
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.
Specialty Produce
1929 Hancock St SD CA 92110
View on Instagram
(619) 295-3172
https://www.specialtyproduce.com/
Carnival squash is a visually striking variety with its cream base and vibrant stripes or spots in orange, yellow, green, or white, which vary based on maturity. Its pale orange flesh is firm and coarse with a fibrous cavity full of flat, beige seeds. When cooked, it transforms into a tender and aromatic treat, boasting a nutty, buttery, and sweet flavor reminiscent of maple syrup, much like the beloved butternut squash.
Carnival squash is versatile and can be cooked in many ways, including roasting, steaming, sautéing, and boiling. Its edible size makes it perfect for individual servings, and its seeds can be roasted for a snack. This squash pairs well with aromatic spices like ginger, garlic, and cinnamon, as well as pork, lamb, maple syrup, aged cheeses, and toasted nuts. It can be stored uncut for up to a month or refrigerated after slicing for up to five days.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Carnival Squash from Tutti Frutti Organics…Carnival Squash: This unique hybrid squash, a cross between sweet dumpling and acorn squash, showcases a patterned and colorful exterior influenced by seasonal temperatures. Warmer weather enhances its green stripes. Though often used decoratively, it serves as a versatile culinary substitute for butternut or acorn squash, offering nutrients like potassium, vitamins A and C, calcium, and omega fatty acids.
Carnival squash originated from squashes native to Mexico and was developed by Ted Supernak of Harris Seeds in 1991. This unique squash is now widely available in specialty markets across North America, South America, Asia, Europe, and Australia, highlighting its global reach and popularity among farmers and consumers alike.
Tutti Frutti
Carnival Squash from Tutti Frutti…Carnival squash was developed by Ted Superak of Harris Seeds in North America to improve upon the sweet dumpling squash. This relatively new variety has grown in popularity in the United States, partly due to food and lifestyle bloggers showcasing it as both a decorative piece and a culinary ingredient, especially during the holiday season.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Carnival Squash from Tutti Frutti Organics…Carnival Squash is notable for its vibrant appearance with skin that features variegated spots and striped hues of white, orange, yellow, and green. Its flesh is pale orange and firm, transitioning to a soft and tender texture when cooked. The flavor is slightly nutty, buttery, and sweet, with hints of maple syrup. Its resemblance to butternut squash makes it a delightful choice for a variety of dishes.
Foothills Farm
25502 Hoehn Rd Sedro Wooley WA 98284
Carnival squash can be prepared in versatile ways, including roasting, steaming, boiling, and sautéing. It adds flavor to stews, curries, risottos, and pasta dishes, and can even serve as an edible vessel for individual portions. Its flavor pairs well with butter, ginger, cinnamon, nuts, pork, lamb, sage, and aged cheeses. Stored uncut, it lasts up to a month, while sliced pieces keep fresh for up to five days in the refrigerator.
Stoney Plains Organic Farm
3808 163rd Ave SW Tenino WA 98589
(360) 352-9096
Carnival squash is a versatile hybrid of sweet dumpling and acorn squash, known for its uniquely patterned rind influenced by seasonal temperatures. Warmer seasons often create more pronounced green stripes on its skin. While often used decoratively, it's also a culinary favorite, substituting well for butternut or acorn squash. Packed with nutrients, it offers potassium, vitamins A and C, calcium, magnesium, folate, and essential omega-3 and omega-6 fatty acids.
Two Peas in a Pod
Carnival squash, introduced in 1991 by plant breeder Ted Supernak of Harris Seeds, is a descendant of native Mexican squashes. It is recognized for its vibrant patterns and is found worldwide at specialty grocers and farmers markets across North America, South America, Asia, Europe, and Australia, showcasing its global appeal and versatility in culinary uses.
Tutti Frutti Organics
Carnival squash was developed by North American plant breeder Ted Superak of Harris Seeds as an improved version of sweet dumpling squash. This newer variety has gained recognition in the United States thanks to food bloggers who showcase its vibrant appearance and versatility as both a decorative item and a culinary ingredient, especially during the holiday season.
is easiest, three is harder.
