Carnival Squash is shaped like a slightly flattened pumpkin with hard, thick, colourful rind that is mottled variously with green, yellow, orange and cream.
They grow to be a maximum of 12 to 18 cm wide (5 to 7 inches).
They have coarse, but not stringy yellow flesh, with a sweet, mild flavour that improves with storage.
F1 hybrid semi-bush.
85 days from seed.
Sometimes confused with Harlequin Squash.
Everybody who cooks Carnival Squash always makes certain to mention what type of squash, because its colours are still a novelty.
Best split then baked to avoid the hassle of peeling it.
Allow 1 per 2 people.
Start oven heating to 190 C (375 F.)
Wash the squashes, then cut in half. Scoop out and discard seeds and fibers in the cavity. Place cut side up in casserole dish or on baking sheet. Brush with oil or spray with cooking spray. If desired, sprinkle sugar, herbs, salt, pepper, etc on top. Bake for 25 to 30 minutes until tender.
To stuff, wash the squashes, then slice top off and clean out the cavity. Put in stuffing of your choice in (often one made of rice, mushrooms, etc), bake at 190 C (375 F) for around 45 minutes or until both squash and stuffing are cooked.
Store uncut ones for up to 1 month in a cool place. Store cut ones wrapped in the refrigerator for up to 5 days.
Carnival Squash was developed from a cross between an acorn squash (the Green Table Queen) and a sweet dumpling squash.