Carnival squash is my very favorite squash. And this is because of its name. I have yet to find sources to confirm this, but I am positive that it derives its name from what was found inside by a person long long ago. They totally found a carnival inside! Whenever I cut one of these open, I become convinced that I too will experience this - a whole miniature Dr. Seuss-like carnival - exotic and fancily dressed animals, parades, ferris wheels and carousels with horses, game booths, entertainers in glittery sparkly costumes - will be found in my squash. This has yet to actually happen to me, but I will never give up hope that such a thing will come tumbling from the one on my cutting board. No other squash provides that twinge of excitement when opening it. Acorn squash? I mean, I guess it would be cool to find an acorn inside if you were a squirrel. But I am not a squirrel. Butternut? What is a butternut I would have to ask. Delicata? Now this one is kinda neat - there have been reports that a flower and teeny birds have been spotted inside. But these do not a carnival make. A carnival, now that is indeed exciting. And though I have yet to be the lucky enough to find an actual carnival, drizzling roasted slices of this squash in a gingery, cinnamony, juniper berry brown butter is like a carnival of flavors for my taste buds.
Ingredients
1 carnival squash, halved then sliced
olive oil
salt
1 stick butter
1 tablespoon grated ginger
1/2 teaspoon ground juniper berries
1/2 teaspoon Saigon cinnamon
juice from 1/2 of Meyer lemon
fleur de sel, to taste
Instructions
To roast the squash: Heat oven to 400. Place the slices of squash on a baking sheet (I line mine with a Silpat). Drizzle with a tablespoon or so of olive oil and sprinkle with a pinch of salt. Roast for about 10-15 minutes then flip the slices. Once those have become nice and brown as well, take out of the oven and drizzle with desired amount of the gingery brown butter mixture.
To make the brown butter mixture: In large saute pan, add butter, ginger, juniper berries, and cinnamon. Melt then allow the butter brown, about 5-7 minutes total. You will see brown specks that have formed on the bottom of the pan. Be careful to not burn the butter. Take off heat and add the lemon juice. Finish with the fleur de sel. Spoon desired amount over the the roasted wedges, making sure to get all those solid bits from the butter.
