Roasted Carnival Squash

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple yet feels festive and special. The squash gets caramelized and tender in the oven, while the feta adds a salty, creamy contrast. The pomegranate seeds brighten everything up with a juicy pop of flavor. It’s a colorful side dish that always stands out on the table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
3 carnival squash
1 ½ tablespoons olive oil
2 teaspoons chopped fresh thyme
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 ounces crumbly feta
⅓ cup pomegranate seeds

Directions

1. I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. I cut each carnival squash in half, scoop out the seeds, and slice into wedges.
3. I place the wedges in a large bowl and toss them with olive oil, thyme, salt, and black pepper until evenly coated.
4. I arrange the squash in a single layer on the prepared baking sheet.
5. I roast for 30–35 minutes, flipping halfway through, until the squash is tender and golden brown.
6. I transfer the roasted squash to a serving platter and sprinkle with feta and pomegranate seeds before serving.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prepare and 35 minutes to roast, so the total time is about 45 minutes.

Variations

Sometimes I drizzle a little balsamic glaze over the finished dish for extra sweetness. If I want a nutty crunch, I add toasted walnuts or pecans. I also like swapping thyme for rosemary or sage depending on what I have on hand.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the squash on a baking sheet and warm it in a 375°F (190°C) oven for 10 minutes until heated through. I usually add the feta and pomegranate seeds fresh after reheating so they stay vibrant.

FAQs

Can I eat the skin of carnival squash?

Yes, I eat it it softens when roasted and adds extra flavor and fiber.

What can I use instead of carnival squash?

I sometimes use acorn squash, delicata squash, or butternut squash.

Do I need to peel the squash before roasting?

No, I don’t peel carnival squash because the skin is edible and adds texture.

Can I make this ahead of time?

Yes, I roast the squash ahead and then add feta and pomegranate seeds just before serving.

How do I cut carnival squash safely?

I use a sharp chef’s knife and carefully cut the squash in half before slicing into wedges.

Can I use dried thyme instead of fresh?

Yes, I use about half the amount if I substitute dried thyme.

What other cheeses work well in this dish?

I sometimes use goat cheese, blue cheese, or Parmesan for a different flavor.

Can I roast the squash in an air fryer?

Yes, I cook it at 375°F (190°C) for about 20–25 minutes, shaking halfway through.

How do I know when the squash is done?

I roast it until a fork easily pierces the flesh and the edges are caramelized.

Is this dish good for the holidays?

Yes, I love serving it for Thanksgiving or Christmas it’s colorful, festive, and crowd-pleasing.

Conclusion

I love making roasted carnival squash because it’s easy, beautiful, and full of flavor. The combination of tender squash, salty feta, and bright pomegranate seeds makes it a dish I come back to again and again, especially during the cooler months.

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