The shallots will cook much faster than the squash, so take them out and set them aside after about 25 minutes. To make it even easier, I like to roast my shallots in the same dish as the squash, so they take on that beautiful roasted flavor. And, since I gave you such a tough assignment last week with the strawberry layer cake, you'll appreciate this one because it is super easy. I do think that the carnival meat is a little bit more dense and seems to take a bit longer to cook, but both are really good. This recipe can be made just as easily with acorn squash as carnival squash and I really love both.

What I love about winter squash, besides its amazing flavor, is the fact that it is low in calories and high in nutritional value, so you get plenty of vitamins A and C and a host of other 'good for you' benefits. All of these types of squash are considered winter squash. Although not as commonly seen in the markets as its cousins, acorn, delicata, butternut, or other more familiar squashes, it sure is fun and festive and tastes delicious! In fact, carnival squash is a cross between the acorn and sweet dumpling squash varieties. Maybe we should first start by explaining what the heck is a carnival squash? It's a relative newcomer in the squash world, developed in 1991.

Twice Baked Carnival Squash Photo Susie Iventosch Simple way to bring delicious vitamin-packed winter squash to the table

Carnival squash