carnival squash, baked

It is sweet and yellow. It is warming. It is dense. It is substantial and satisfying. Yes, carnival squash is perfect for breakfast.

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serves 2

INgredients

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1 carnival squash

pinch coarse sea salt

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

1 Tablespoon EVOO (Extra Virgin Olive Oil)

1-2 teaspoons of wildflower honey (optional)

Process    

Preheat the oven to 360°F. Rinse the squash to be sure the skin is clean. Cut the squash in half, slicing it in its middle where it is the widest.

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Scoop out the seeds.

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Into the center cavity of each half add the sea salt, ½ teaspoon of cinnamon,

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¼ teaspoon of cardamom,

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½ Tablespoon of olive oil and about 1 teaspoon of honey if desired.

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Place the halves face down in a baking dish

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and bake at 360°F for about 40 minutes. (Note: you can raise the temperature and bake it faster if you do not use olive oil; you might use grape seed oil instead).  Remove from oven, turn each half over and serve.