This fabulous carnival squash recipe is roasted to perfection then stuffed with an autumn-inspired combo of Italian turkey sausage, apples, kale, cranberries, cheddar cheese, and sage. It’s an amazing main dish for fall and winter dinners and can even be served as an option for Thanksgiving.
If you love seasonal produce—and let’s face it, if you’re on this website, you probably (hopefully?) do—this one’s for you! Seriously, it’s got just about everything you might have received in a fall CSA/farm share box or picked up at the farmers market. Winter squash? Check! Kale? You got it. Apples? Of course.
I was inspired to make this stuffed carnival squash because I often get requests from readers for more recipes that include some of the lesser known winter squash varieties. So if you’ve been looking for some ideas for how to cook carnival squash, I hope you give this one a try! The best part is that the recipe can be made with other kinds of squash too.
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Ingredients and Substitutions
- Carnival squash: This type of winter squash has orange and green speckled skin and is similar in size to acorn squash. When roasted, it has a wonderfully nutty and slightly sweet flavor as well as a creamy, smooth texture. I personally think it’s one of the very best squashes out there! You can sub acorn, delicata, sweet dumpling, or even butternut squash if desired.
- Italian turkey sausage: I like ground mild Italian turkey sausage for this recipe. You can sub Italian chicken or pork sausage for turkey if that’s what you want or use a vegetarian substitute. If you can’t find ground sausage and only have access to links, just remove the casing and use the ground filling or cut up the links and cook them that way. If you don’t eat meat and don’t want to use faux meat, substitute a pound of chopped mushrooms cooked down in olive oil with a tablespoon of Italian seasoning and a pinch of fennel seeds. Keep in mind that the sausage does add a lot of flavor though, so if you use a substitute, the overall flavor profile may change.
- Onion: Use yellow or red onions or shallots.
- Apple: I used Honeycrisp, but Gala or Pink Lady also work.
- Kale: Dinosaur (lacinato) kale or curly varieties both taste great. Use spinach or chard in place of kale if that’s what you have.
- Fresh cranberries: It’s fun to find ways to use fresh cranberries, so that’s why I included them in my stuffed carnival squash! Dried cranberries or cherries can be used as a substitute.
- Fresh sage: Sub dried if that’s what you have or swap in another fresh herb, such as thyme.
- Cheddar cheese: A good sharp cheddar cheese is such a staple in the whole sausage+squash+apple variety of fall meals. Skip the cheese if you want it to be dairy-free, or sub another kind you like. Smoked gouda, feta, or goat cheese all would be good options that have their own unique tastes.
Instructions
The full recipe card for stuffed carnival squash is at the bottom of the post. Here’s a preview of steps with photos to guide you in the kitchen.
Prepare the carnival squash. Slice in half lengthwise then scoop out and discard the seeds.
Rub the cut sides with olive oil, then place face down on lined baking sheet. Bake until tender and flip over to cool.
While the squash roasts, prep the filling. Cook the turkey sausage in a large skillet.
Transfer to a plate, then cook the produce in the same skillet. Remove from heat, then add the turkey and cheddar cheese.
Spoon the stuffing into the baked carnival squash. Sprinkle with the rest of the cheese.
Bake for a few more minutes until the cheese is melted. Enjoy!
Storage, Prep Ahead, and Reheating
Leftover squash and filling, either separate or together, can be stored in airtight containers in the fridge for 3 to 5 days. Reheat in the microwave or in the oven at 350 degrees F until warmed through.
To cut back on prep time, consider making the stuffing in advance. Store it in an airtight container in the fridge for 3 to 5 days. Then, roast the squash, add the stuffing and a sprinkle of cheese on top, and cook in the 400 degree F oven until warmed through. You can also gently heat the pre-made stuffing before adding it to the squash so it warms up quickly.
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📖 Recipe
Carnival Squash Stuffed with Sausage and Produce
Ingredients
Roasted squash
- 4 carnival squash - about 5 inches in diameter
- 1 tablespoon extra virgin olive oil
Filling
- 2 tablespoons extra virgin olive oil - divided
- 1 pound mild Italian turkey sausage - ground; sub Italian pork, chicken, or veggie sausage
- 2 cloves garlic - minced
- 1 small yellow onion - chopped, about 1.5 cups
- 1 small apple - chopped, about 1 cup
- ½ cup fresh cranberries
- 3 cups chopped kale - dinosaur or curly, about ½ large bunch
- 2 tablespoons chopped fresh sage
- ½ cup cubed sharp cheddar cheese
- ¼ cup grated sharp cheddar cheese
Instructions
- Preheat the oven to 400℉/204℃. Line a baking sheet with parchment paper or a silicone mat.
- Scrub and wash the skin of the carnival squash, then pat dry. Slice each squash in half lengthwise. If they are difficult to cut, consider slicing off a little from the bottom and top so they can stand up straight on the cutting board. Then, use your palm to guide the knife blade through the squash. Scoop out the seeds from each half and discard.
- Rub the cut sides of the squash with olive oil. Place cut side down on the baking sheet. Roast for 35 to 45 minutes until the flesh is tender and you can easily pierce the skin with a fork. Flip the halves over so they are cut side up.
- While the squash is roasting, prep the filling. Warm 1 tablespoon of olive oil in a large skillet. Add the turkey sausage and cook, using a spoon to break it up as needed, until browned and cooked through, about 8 minutes. Transfer the cooked sausage to a plate.
- In the same skillet, warm the other tablespoon of olive oil. Add the garlic, onion, apple, cranberries, kale, and sage. Cook for 7 to 10 minutes until the produce is softened. Remove from heat. Stir in the ½ cup cubed cheddar cheese and cooked turkey.
- Spoon the stuffing into the squash halves, dividing it evenly among them. Pile it high on top. Then, sprinkle each one with the remaining grated cheese.
- Pop the stuffed squash back in the oven for about 5 minutes until the cheese is melted. Enjoy warm!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- If you can’t find ground sausage and only have links, you can remove the casings and use the ground filling or just cut up the links and cook those pieces for the stuffing.
- Sub different types of squash if desired, like acorn, delicata, sweet dumpling, or even butternut.
- To cut back on prep time, make the filling in advance and keep in an airtight container in the fridge for up to a few days. Roast the squash when you want to eat, stuff them with the pre-made filling, and bake until warmed through.
- Leftover filling and roasted squash can be stored in the fridge for 3 to 5 days. Reheat stuffed squash in the microwave for a few minutes or in the oven at 350 degrees F for about 10 to 15 minutes until warmed through.
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