It is hard to believe that it is November. Even harder to believe that it is almost Thanksgiving! For all you cooking warriors and chefs out there (I’m not one of them this year), the outcome is going to be so worth it. If you are missing a side or two (for a small party of friends or family), you will definitely want to try this spicy carnival squash! Cheesy, nutritious (well, it is a squash, despite the cheese), warm, and so filling.
Spicy Carnival Squash
Adapted from Food Network
- 2 2-to-3-pound carnival squash
- 4 tablespoons unsalted butter
- 1 small onion, diced
- 1 plum tomato, diced
- 1 habanero, seeded and finely chopped
- 1 teaspoon chopped fresh thyme
- 1 clove garlic, chopped
- 4 scallions, chopped
- 1 bunch collard greens, chopped
- Kosher salt
- 1 cup evaporated milk
- Pinch of freshly grated nutmeg
- 4 tablespoons panko
- 1 1/2 cups shredded sharp cheddar cheese
- 2 slices of gruyere cheese
- Baguette, for serving with squash
- Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the squash and discard. Scoop out the seeds and stringy pulp.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes.
- Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons panko, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes.
- Put the squash in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.
- Lay gruyere slices over the top and sprinkle remaining panko over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then enjoy by having bread with the dip or scraping squash flesh as you eat with the collard filling.
Check out other bloggers’ recipes in anticipating of the big Thanksgiving dinner!
Cocktails, Appetizers, Salads and Breads:
Haute Apple Pie: Apple Jack
Cooking With Books: Spiced Couscous and Walnut Salad
Mooshu Jenne: Honey Bacon Potato Pops
Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette
Big Girls, Small Kitchen: Super Seeded Cornbread
Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries
Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing
Sweet Life: Apple Chorizo Cornbread Stuffing
And Love It, Too: Paleo Green Bean Casserole
Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole
Red or Green?: Corn, Peppers and Onion Saute
Simple Bites: Honey Pomegranate Glazed Brussels Sprouts
Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts
What’s Gaby Cooking: Sweet Potato Gratin (pictured above)
The Heritage Cook: Cauliflower Gratin
Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko
Bacon and Souffle: Spicy Carnival Squash
I Am Baker: Pumpkin Bars in a Jar
Add a Pinch: Caramel Pie