I love farmers markets! We have so many in Allegany County, MD and each has a different variety of farmers. It’s great to visit the different stands and see the great variety of products for sale.
Friday at the Frostburg farmers market, I found a variety of squash that was new to me. I asked the woman at the booth what kind it was and she didn’t know the exact name, but said it was nicknamed buttered potato because it tastes like a buttered potato. I bought a couple to try.
They were delicious and easy to roast and it resembled a baked buttered potato/sweet potato combo. I highly recommend them and will buy them again. Funny thing, when I looked up what kind they were online, I couldn’t be sure if they were carnival squash or sweet dumpling squash.
According to Epicurious, carnival squash is mixed breed of the acorn squash and the sweet dumpling squash. They recommend using carnival squash wherever acorn squash or butternut squash is called for in a recipe. They recommend using sweet dumpling squash in recipes calling for sweet potato or pumpkin.
I bought 2 and was able to roast them in the toaster oven. One half squash was more than enough of a serving for each person. The skin is edible and slightly crunchy like delicata squash.
To prepare, I scrubbed and washed each one and cut in half. I sprayed them with olive oil spray and placed them cut side down. I roasted them at 350 degrees F. for an hour. At the table, I seasoned mine with a small amount of a butter and olive oil blend and salt and pepper.
According to David Grotto, RD, LDN, author of The Best Things You Can Eat, winter squash is typically high in vitamins A, B6, C and fiber and also a good source of folate, iron, magnesium, potassium, niacin, thiamine and vitamin E. In addition, they are rich in zeaxanthin, a plant nutrient important to eye health.
What are your favorite varieties of squash?