PA Corporate Chef Steph's take from this week's Market Report "Good Buy"
Carnival Squash isn’t just easy on the eyes, it’s also sweeter than butternut squash but not as dry in texture as kabocha squash. What’s not to love? I think Carnival Squash is at its best when roasted to concentrate and bring out its flavors, but it can also be steamed, deep fried (like tempura), or pureed. The seeds can be roasted and eaten just like with other winter squashes. Due to its smallish size, Carnival Squash is great for stuffing, plus it’s a little easier to hack through than other squash varieties, like pumpkin. Curry is a classic flavor pairing for Autumn squash, as are other warm flavors like garam masala, cinnamon, and Aleppo pepper. Of course, it’s also beautiful simply halved, roasted, and seasoned with a little butter and brown sugar.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.