by Caitlin Saniga
- 1 carnival squash
- salt and pepper to taste
- 2 slices bacon, diced
- 1 teaspoon olive oil
- 1/2 teaspoon dried rosemary
- 2 garlic cloves, minced
- 1/4 teaspoon allspice
- 1 teaspoon sugar
Preheat the oven to 375 degrees.
Cut the carnival squash into halves, scoop out the seeds and fibers, and cut each half into 4 crescents. Place them cut-side up on a shallow baking tray. Sprinkle them with salt and pepper.
Dice the bacon and combine with olive oil, rosemary, garlic, nutmeg and sugar in a bowl. Divide the mixture among the chunks, placing it in the “bowl” of each one. Bake in the middle of the hot oven for 25-30 minutes.
Makes 8 wedges.
Recipe adapted from: Angie’s Recipes
Bacon, Rosemary, and Squash…you simply can’t go wrong with that!
This looks good! Should the bacon be pre-cooked before assembling, or does it just bake to done-ness along with the squash?
Good question! I didn’t cook mine before it went into the oven, and you can sort of see how it turned out in the photos. The bacon definitely cooked and firmed up, but if you want crispy, it wouldn’t hurt to do a little precooking (that might cut down on the oils, too). Hope that helps!
— Caitlin
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