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Roasted carnival squash piled on top of a plate with a gold fork.
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4.93 from 65 votes

Parmesan Roasted Carnival Squash

Garlic parmesan carnival squash wedges are roasted until fork tender with crispy edges for the perfect fall side dish.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dishes
Cuisine: American
Keyword: carnival squash, carnival squash recipe, roasted carnival squash
Servings: 4 servings
Author: Gina Matsoukas

Ingredients

  • 2 carnival squash
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • salt & pepper to taste
  • 1/2 cup grated parmesan cheese or pecorino romano

Instructions

  • Preheat oven to 425°F and line a large baking sheet with parchment paper.
  • Clean the exterior of the squash then cut into wedges, discarding the seeds and pulp.
  • Arrange squash on the baking sheet. Drizzle with olive oil, season with garlic powder, salt and pepper.
  • Roast for 45 minutes or until squash is fork tender.
  • Remove from the oven, sprinkle the grated cheese on top of each piece of squash and return to the oven under a high broil until the cheese melts and starts to brown, about 3 minutes.
  • Serve warm and enjoy.

Nutrition

Serving: 1SERVING | Calories: 117kcal | Carbohydrates: 2g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 219mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 161IU | Vitamin C: 0.1mg | Calcium: 111mg | Iron: 0.1mg