A Warm Thanksgiving: Spicy Carnival Squash

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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

Spicy Carnival Squash

Adapted from Food Network

Ingredients

  • 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

Recipe

  1. 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.
  2. 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.
  3. 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.
  4. Put the squash in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.
  5. 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

Main:

FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey

Sides:

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

Desserts:

I Am Baker: Pumpkin Bars in a Jar

Add a Pinch: Caramel Pie

Chez Us: Pumpkin Cheesecake With Chocolate Swirls

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16 comments for “A Warm Thanksgiving: Spicy Carnival Squash

  1. Joan Nova
    November 13, 2012 at 11:44 am

    Great recipe … and it looks so pretty. I love that it has collard greens too.

  2. Mary Moh
    November 14, 2012 at 2:01 pm

    Ooooh…this looks interesting. not only does it look delicious but its presentation would impressive anyone I’m sure. I would find eating it fun :D Thanks very much for sharing this lovely recipe. I came here from Faith’s blog. I tried her saffron rice and it was delicious, especially with curry.

  3. Denise
    November 19, 2012 at 8:36 am

    Stuffing squash is one of my favorite ways of cooking them – I like the addition of spicy peppers in your recipe. Happy Thanksgiving!

  4. Kimberly (unrivaledkitch)
    November 23, 2012 at 1:22 pm

    that looks fantastic. well done :)

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