– Click here for this recipe in Dutch -> Gevulde pompoen met gorgonzola –
The last few days weren’t as hot anymore as it was last week in LA. Ok still a really nice temperature, but no heat wave anymore. Now I could finally prepare the carnival squash I received from Frieda’s. Because believe me, if it’s so hot, I have absolutely no desire to turn on the oven, let alone to eat squash.
I didn’t grow up with pumpkins and only two years ago I prepared my first pumpkin. Now I love it, but only in the fall! And I believe I will take some time before fall kicks in here.
When I saw those beautiful carnival squash I immediately knew what I wanted to do with it: they needed some filling! I can still remember the first time that I ordered pumpkin in a restaurant. Granted, it was all about the blue cheese that was also in that dish, because P doesn’t like it so at home I eat hardly any blue cheese. In the restaurant they served a lovely little pumpkin that stood up and was filled with delicious gorgonzola. But… I never ate pumpkin before and so I didn’t know if I could eat the skin. Oops!
I took the safe side and scooped out the pumpkin to leave the skin on my plate.
Now I know that you can eat certain types of pumpkin skin. The Carnival squash is not one of them, so I also scooped out this beauty.
The carnival squash has a sweet taste, and it fit perfectly with the creamy full flavor of the cheese and the earthy flavor of the mushrooms. To emphasize the sweetness of the pumpkin I added some apple to the gorgonzola mixture. Served on whole wheat toast and sprinkled with some Maldon sea salt it was a real treat!
Let Fall begin now, I’m ready for it! I think 😉 What about you?
You'll bet I'm totally ready for fall now with the roasted carnical squash with gorgonzola!
Ingredients
- 2 (carnival) squash (each approx. 1 lbs and 05 oz)
- 4 oz mushrooms
- 1 Tbsp butter or ghee
- 2 oz gorgonzola
- ¼ apple
Instructions
- Preheat the oven to 375 degrees F.
- Slice off the bottom of the squash, so it can stand up in a baking tray. Also slice off the top, and scoop out the seeds* and fibers using a spoon. Don’t dig too deep, keep the bottom intact!
- Slice the mushrooms and give them a coarse chop.
- Heat the butter in a skiller over medium high heat and cook the mushrooms for 5 minutes, or until soft.
- Transfer the mushrooms to a bowl, break the gorgonzola in pieces and add that to the mushrooms.
- Slice the apple in small cubes, add to the mushrooms and stir to combine.
- Place the squashes in a baking tray or large iron skillet, give them enough space so the hot air can circulate around them.
- Fill the squashes with the gorgonzola mixture and place the ‘lids’ (the tops) back.
- Roast the squash in the oven for 50 – 60 minutes, or until the flesh is soft en tender.
- Serve immediately and use a spoon to scoop out the soft squash and gorgonzola mixture. Add some maldon sea salt to taste.
![](http://www.inmyredkitchen.com/wp-content/uploads/2014/09/carnival-squash-inmyredkitchen.jpg)
Notes
If you can't find carnival squash, you can also use Acorn squash, Delicata squash or a sugar pie pumpkin
* Don't throw away those seeds, roast them!
Enjoy!
[…] Click here for this recipe in English -> Roasted carnival squash with gorgonzola […]
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