Joys of having a CSA:
- having fresh local produce weekly
- getting to experiment with new ways to cook/prepare produce (because you’re probably going to keep getting it in your box for at least a couple weeks)
- learning what’s in season
- being introduced to completely new vegetables
I have had squash before in my life…. maybe not a TON of it, but I’ve had it. However, I had no idea how many different varieties there were!
These two are carnival squashes I got in my CSA.
I didn’t know what to do with it, and that’s why I thank God for google. After a little digging I found a recipe that I thought sounded pretty incredible: Chili Chicken stuffed Carnival Squash.
A couple of things about this recipe…. 1. It’s super easy. 2. It’s unbelievably delicious and healthy….. yep, that’s all you really need to know! For those of you new to carnival squash like myself, it’s a firm and sweet squash like the other winter varieties which plays really well with the chili pepper. Savory and slightly sweet.
Chili Chicken stuffed Carnival Squash
recipe from Food Mayhem
- 1 carnival squash
- 1 tablespoon butter
- 2 teaspoons brown sugar
- 2 chicken legs, poached (I cheated and bought a rotisserie chicken from Whole Foods)
- 1 teaspoon olive oil
- 1/2 red onion, chopped (I used a whole onion)
- 2 cloves garlic, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- salt and pepper to taste
Preheat the oven to 375 degrees. Cut the squash in half and scoop out the seeds (they are very tough to cut so it helps to microwave it for a couple minutes before to soften it up). Place cut side down in a baking dish and fill with 1/2″ of water. Bake for 30 minutes. While it’s baking, hand shred the chicken. Set aside.
Remove from the oven and flip over. Put 1/2 tablespoon of butter in each squash half and sprinkle with brown sugar. Bake for another 15 minutes. Set each squash half (open side up) on a plate.
While the squash is in the oven, heat a small saute pan with olive oil. Add onions and garlic and stir around until softened, 5-7 minutes. Add chicken, chili powder, and cumin. Season to taste. Divide in half and fill each squash half. Serve.