Baked Carnival Squash with Smoked Bacon and Rosemary

Carnival Squash - Cream colored with orange spots or pale green with dark green spots in vertical stripes. Carnival Squash have hard, thick skins and only the flesh is eaten. It is sometimes labeled as a type of acorn squash.

The delicious yellow meat is reminiscent of sweet potatoes and butternut squash and can be baked or steamed then combined with butter and fresh herbs. Also great in soups. Source: What's Cooking America

Recipe Source: Kürbis aus dem Ofen-Essen und Trinken

1 Carnival squash (acorn or hokkaido)

Salt and black pepper to taste

100 g Smoked bacon, diced

50 g Olive oil

1/2 tsp Dried rosemary

2 Garlic cloves, minced

1/5 tsp Nutmeg

1 tsp Sugar
Preheat the oven to 190C/375F. Cut carnival squash into halves, scoop out seeds and fibers, and cut each half into two chunks. Place them cut-side up on a shallow baking tray. Sprinkle some salt and black pepper.

Dice the bacon and combine with olive oil, rosemary, garlic, nutmeg and sugar in a bowl. Divide the mixture among the carnival chunks. Bake in the middle of the hot oven for 25-30 minutes.