Carnival squash, also known as Sweet Dumpling squash, is a small winter squash that looks like a miniature pumpkin. Its skin color can range from pale yellow to deep green. Carnival squash has sweet, nutty flesh that can be enjoyed roasted, sautéed, baked, or stuffed. But before cooking carnival squash, many home cooks wonder – should it be peeled or not?
Should you peel carnival squash?
The short answer is no, you do not need to peel carnival squash before cooking. The skin is completely edible and contains beneficial nutrients and fiber. Leaving the skin on helps the squash retain its shape better during cooking as well. Peeling is optional, but not required.
Reasons to leave the skin on
Here are some of the top reasons why leaving the skin on your carnival squash is recommended:
- The skin is edible and nutritious. It contains dietary fiber, vitamin A, vitamin C, potassium, and antioxidants.
- Peeling leads to loss of nutrients, flavor, and juiciness as moisture escapes from the unprotected flesh.
- The skin helps the squash hold its shape during cooking methods like roasting, baking, or stuffing.
- Leaving the skin on provides added texture and visual appeal.
- Not peeling saves time and reduces food waste.
Reasons to peel
There are a few reasons why you may want to peel your carnival squash:
- If you find the skin tough or unpleasantly textured.
- If appearance is important and you want a smooth, uniform look.
- If you are pureeing or mashing the flesh – the skin may give an undesirable grainy texture.
- If you are stuffing very small squash and need more room for the filling.
How to peel carnival squash
If you do opt to peel your carnival squash, here are some tips for the best results:
- Use a sharp vegetable peeler, paring knife, or chef’s knife. Dull tools will tear the flesh.
- Cut off both ends to give you flat, stable surfaces to peel.
- Slide the peeler or knife from top to bottom in broad strokes to remove wide strips of skin.
- Remove all green flecks and fibrous bits along with the skin.
- Work gently to avoid digging into the flesh.
- Rinse under cool water when done peeling to remove excess bits of skin and juice.
Other methods
If using a vegetable peeler or knife proves difficult, you can also try these methods:
- Microwave peeling: Heat the squash whole for 1-2 minutes to soften the skin, then peel with a knife.
- Oven peeling: Roast the squash at 400°F for 15-20 minutes to loosen the skin, then peel.
Nutrition of peeled vs. unpeeled
Leaving the carnival squash skin on provides more overall nutrition in the form of fiber, vitamins, and minerals. Here is a comparison of the nutrition in 1 cup of raw, peeled squash versus 1 cup with the skin on:
| Nutrient | Peeled (100g) | Unpeeled (100g) |
|---|---|---|
| Calories | 30 | 38 |
| Fiber | 0.5g | 3g |
| Vitamin A | 3% DV | 15% DV |
| Vitamin C | 12% DV | 15% DV |
| Potassium | 8% DV | 10% DV |
As you can see, leaving the skin on provides significantly more fiber, over 5 times as much vitamin A, and more vitamins C and potassium.
Best cooking methods
Carnival squash is very versatile in the kitchen. It does well with nearly any cooking method. Here are some of the best ways to cook carnival squash, with or without the skin:
Roasting
Roasting is one of the simplest and most delicious ways to prepare carnival squash. The high heat caramelizes the natural sugars, intensifying the flavor. Leave the skin on for maximum nutrition and to keep the flesh intact.
- Prep: Cut squash in half lengthwise and scoop out seeds. Brush with oil and season.
- Roast cut-side down at 400°F for 30-40 minutes until tender when pierced.
- Let cool slightly before scooping flesh out of skin.
Sautéing
Sautéing is ideal for peeled, diced squash. It cooks quickly to yield tender, lightly browned results.
- Prep: Peel squash with a knife or peeler. Slice in half, scoop out seeds, and dice flesh.
- In a skillet over medium-high heat, cook squash in olive oil for 6-8 minutes until browned and fork-tender.
- Season with herbs and spices near the end of cooking.
Steaming
Steaming preserves nutrients and brings out the sweetness of carnival squash. Leave the skin on or peel first.
- Prep: Cut squash into 1-inch chunks, with skin on or peeled.
- In a steamer basket over boiling water, steam chunks for 15-20 minutes until very tender when pierced.
- Toss with butter and fresh herbs.
Baking
Baking lets you stuff and savor the savory flavor of carnival squash. Bake with skin on to retain shape.
- Prep: Slice off top, scoop out seeds. Brush insides with oil or butter.
- Fill with stuffing of choice, like ground meat, beans, cheese, veggies.
- Replace top and bake at 375°F for about 1 hour until completely tender.
Pureeing
Smooth, velvety pureed squash shines in soups, dips, and more. Peel first for silky results.
- Prep: Peel squash, slice in half, remove seeds. Cut into 1-inch cubes.
- Steam or boil until very soft, 15-20 minutes.
- Puree in a blender or food processor with seasonings until smooth.
Storing and freezing
Carnival squash stores very well, lasting 1-2 months in a cool, dry place. Here are some tips for storage:
- Store whole squash instead of cutting it first – it lasts longer intact.
- Choose squash with undamaged skin and no soft spots.
- Keep squash somewhere dark, well-ventilated, and around 50-60°F.
- Check periodically and use once you notice wrinkling or mold.
You can also freeze carnival squash to enjoy long term. Here’s how:
- Precook squash by roasting, steaming, or boiling until just tender.
- Let cool completely, then scoop flesh out and mash or puree.
- Portion into freezer bags or containers, leaving 1/2 inch headspace.
- Freeze for up to 12 months.
Frozen squash uses
Enjoy your frozen carnival squash in all kinds of recipes:
- Saute with onions, garlic, and spices for flavorful side dish.
- Make squash soup or chili by simmering frozen squash with broth and vegetables.
- Blend with milk or stock for creamy soup.
- Make baked goods like quick breads, muffins, or scones.
- Use in any recipe that calls for cooked, mashed squash.
Substitutes
If you can’t find carnival squash, don’t worry – there are suitable alternatives. The best subs to use are:
Acorn squash
Acorn squash tastes very similar to carnival squash. It has sweet, lightly nutty flesh that roasts or bakes identically. The main difference is acorn squash has a dark green skin and oblong shape instead of pale, round carnival squash.
Butternut squash
Butternut squash is another great choice. It has a long neck and bell-shaped bottom. The orange flesh is a bit richer than carnival squash but can be used in all the same applications.
Sweet dumpling squash
Sweet dumpling is essentially the same as carnival squash. It looks identical on the outside. The inside tends to be drier than carnival squash but the flavor profile matches up well.
Kabocha squash
Green kabocha squash has a similar profile to carnival squash – sweet, nutty, and moist. It has a flatter round shape and tougher dark green skin. The drier, denser texture differs slightly when cooked.
Pumpkin
Pumpkin puree can often be swapped for carnival squash puree. Canned pumpkin works well in baked goods, soups, and casseroles calling for mashed carnival squash.
Common questions
Is carnival squash a winter squash?
Yes, carnival squash is a type of winter squash. Winter squash have hard outer rinds and higher sugar content compared to summer squash. Other winter squashes include butternut, acorn, kabocha, and pumpkin.
What does carnival squash taste like?
Carnival squash has a sweet, nutty flavor likened to roasted chestnuts or sweet potatoes. The flesh is smooth and tender with a creamy, mellow flavor when cooked.
Can you eat carnival squash raw?
It’s not recommended to eat carnival squash completely raw since the flesh is dense and tough when not cooked. However, you can thinly slice or shave it to add raw to salads for some crunch.
Is carnival squash good for you?
Yes, carnival squash provides many important nutrients. It’s low in calories but high in vitamins A and C, magnesium, potassium, fiber, and antioxidants. The seeds are also edible and full of protein, fiber, minerals, and heart-healthy fats.
How do you cut a carnival squash?
Start by cutting off the top and bottom ends to create flat, stable surfaces. Then stand the squash upright and carefully slice down the sides to peel away the skin with a knife. Cut the peeled squash in half lengthwise and scoop out the seeds with a spoon before cutting the flesh into pieces to cook.
How long does carnival squash last?
Whole, uncut carnival squash lasts 1-2 months when stored in a cool, dry place. Cooked squash should be eaten within 5 days when refrigerated in an airtight container. Frozen cooked squash keeps for up to 12 months.
Conclusion
Carnival squash offers a sweet, comforting flavor perfect for many fall and winter dishes. Leaving the edible skin on provides more nutrients as well as helpful structure during cooking. Roasting, steaming, baking, sauteing, and pureeing are all excellent preparation methods. Store whole squash to maximize freshness and consider freezing cooked flesh for lasting convenience. With its bright sunset-orange color and ability to substitute for pumpkin, carnival squash brings festive flair to the kitchen.