Carnival squash is not just for decorating your Thanksgiving table. Yeah you can eat it, too. This is one of my favorite fall recipes. I ripped it out of a magazine years ago (I still just use the ripped out page when I make this – don’t judge me 🙂 )
Curry Chicken Stuffed Carnival Squash
1 Carnival Squash
1 Tablespoon of butter
2 teaspoons of brown sugar
1 boneless skinless chicken breast poached (or two thighs or a mix – about 8 oz cooked)
1 teaspoon olive oil
1 cup red onion
1/2 cup raisins
2 cloves garlic, finely chopped or pressed
1 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon of cumin
Salt and pepper to taste
1. Preheat oven to 375 degrees F (350 degrees F with convection) and wash the squash thoroughly.
2. Cut the squash in half and scoop out the seeds. Place cut side down in a oven safe dish and fill with 1/2″ of water. Bake for 30 minutes. While it’s baking, hand shred the chicken. Set aside.
3. Remove squash from the oven and flip over. Put 1/2 tablespoon of butter in each squash half and sprinkle with brown sugar (and a dash of cinnamon if you are feeling daring). Bake for another 15 minutes. Set each squash half (open side up) on a plate.
4. Heat a small saute pan with olive oil. Add onions and garlic and stir around until softened. Add chicken, raisins, curry, chili powder, and cumin (add 1/8 to 1/4 tsp ground red pepper if you are feeling spicy). Season with salt and pepper to taste. Divide chicken in half and fill each squash half. Serve. (Side note – Why do recipes need to tell you to serve the food?).
Make it Vegetarian – Stuff the squash with Easy Curry Couscous. As awesome as the recipe above. Just be sure to read the reviews about how much salt to add.