Preparation time: 15 min
Cooking time: 1 hour
Difficulty: Easy - for beginners
Dietary guidance: v
2 Carnival Squash
1 tsp Hot Paprika
1/4 Stick Butter
1 tsp Cumin
1/4 cup chicken stock
Preheat oven to 400F. Cut squash in half through stem. Clean out seeds and stringy stuff. Lay squash skin side down in a roasting pan. Pour water in roasting pan to about 1/2 inch. Lightly spray olive oil over flesh and sprinkle paprika & cumin over the squash. Cover pan w/ tin foil and bake for 20 minutes on middle rack. Turn oven to top broiler, remove foil, and broil for additional 10 minutes. Remove squash when flesh is tender and can be forked through to skin easily. Let squash cool.
When cool enough to handle, using a spoon, remove flesh from squash discarding the skin. Heat squash in a sauce pan. Add butter, and stock a bit at a time while mashing with a hand masher. Salt to taste.
The finished product will be starchy and textured. If you want a smoother puree, add heavy cream instead of stock and mix instead of mash.