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Squash, Carnival/Sugar Dumpling 1.5-2 lb EACH
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.
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.
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.
Carnival squash contains potassium, vitamins A and C, calcium, magnesium, folate, omega-3 fatty acids, and omega-6 fatty acids.