[an error occurred while processing this directive] Stuffed Carnival Squash - Steven and Chris
Stuffed Carnival Squash

Stuffed Carnival Squash


Carnival squash is an overlooked vegetable. Its nutty flavour is perfect for Thanksgiving, and even better with Chef Jonathan's rice and bacon stuffing!

Stuffed Carnival Squash


2 carnival squash
1 cup carrots, brunoise
1 cup celery stalk, brunoise
1 cup yellow onion, brunoise
1 cup mushrooms, sliced
200 g strip bacon, sliced
1 cup jasmine rice
1 cup brown rice
1 cup wild rice
6 cups chicken stock
1 tbsp fresh thyme
1 leek white, small piece
1 bay leaf
1 garlic clove
1 sprig fresh thyme
1 sprig fresh sage
1 sprig fresh parsley
1 pc butcher's string


Wrap bay leaf, garlic, thyme, sage and parsley in the white part of a leek, and tie with string.

Preheat oven to 350°F, rinse squash, slice off ¼ top, seed and clean core.

Sauté bacon in a medium saucepan until crispy. Add carrot, celery, onion, mushroom and thyme, and cook until golden. Add rice, stock and bouquet garni, cover saucepan and place in the oven for 60 minutes.

Stuff squash with rice mixture and bake at 375°F for 45 min to an hour.


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