I absolutely love the Fall- it is my favorite season, and not just because the leaves change color. When the air starts to crisp up and the trees take on orange and yellow, I know it's time for the wonderful fall harvest bounty at the Union Square market !
This week I'm roasting some beautiful carnival squash with sage from my humble windowbox garden. I've cooked a lot with butternut squash, acorn squash, spaghetti squash.... but I've never used carnival squash. Here's a recipe I'm going to test out this week - Roasted carnival squash with sage
2 small-medium carnival squash
ten leaves of fresh sage
good quality olive oil
drizzle of agave nectar or dark, amber honey
salt and pepper to taste
1) Preheat oven to 400F
2) Cut the tops of the squash off, and proceed to cut each squash into small pieces, roughly 1 inch squares. Discard the pulp in the middle.
3) In a bowl, toss the squash with Olive oil, a few shakes of ground cinnamon, a few shakes of ground nutmeg ( or, you can grate the nutmeg fresh onto the squash, it's MUCH better), salt and pepper. Chop the sage roughly and mix together.
4) Put the squash in a baking/roasting dish and drizzle the agave nectar over the top. Agave nectar is an alternative to honey or molasses. It is extremely low on the glycemic index, and has barely any calories. I use it whenever I can!
5) Roast until squash is fork tender, roughly 45 minutes to an hour. At this point, you should let the squash cool and then peel off the skin; you don't want to do it earlier since it would be a tremendous hassle. It should come right off.
All done !