Carnival Squash with Apples and Thyme
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The carnival squash is a sweet winter squash that is a cross between an acorn and dumpling squash. It has a very sweet flavor and almost nutty flavor that is really enhanced when the squash is roasted. This recipe makes a good sweet side dish or perfect desert.
This recipe will pair well with the Lapis Luna Zinfandel. It’s a fairly medium body red to compliment the cinnamon apple flavor as well as the thyme. It features notes of some dark fruits like plums and blackberries with a touch of vanilla and oak in the finish!
2 carnival or acorn squash
2 tablespoons melted butter
4 sprigs fresh thyme
4 Small apples or 2 large, tart
¼ teaspoon cinnamon
4 tsp Reubush Apiary honey
Handful of chopped walnuts
- Heat the oven to 375°. Cut the squash in half and scoop out the seeds. Place on a cookie sheet or in baking dish and brush with a little of the butter and season with a little salt. Place a thyme sprig in each half and bake for 15 minutes.
- Meanwhile, mix together the apples, the remaining melted butter, the honey and the cinnamon. Remove the squash from the oven.
- Fill each squash with the apple mixture. Put them back in the oven for 15-20 minutes more, or until the squash and the apples are soft and caramelized. Cooking times will vary by squash size. Sprinkle with chopped walnuts before serving.
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