8 people
  • 8 small carnival squash
  • 8 tbsp olive oil
  • 8 cloves garlic
  • 8 slices ginger
  • 1 tsp salt


Gochujang aioli

  • 1 cup vegenaise
  • 3 tbsp gochujang

Nutritional information

Calories: 356kcalCarbohydrates: 44gProtein: 5gFat: 20gSaturated Fat: 2gSodium: 564mgPotassium: 1628mgFiber: 7gSugar: 11gVitamin A: 6238IUVitamin C: 58mgCalcium: 135mgIron: 3mg

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 8 people

How to roast squash/pumpkin

  • Take the carnival squash and with a sharp knife cut off the top of the squash. With a spoon scoop out the seeds (keep for roasted pumpkin seeds or compost). Drizzle the inside of each squash with a tbsp of oil. Season with a little salt, place a piece of ginger and garlic clove in each squash.
    Preheat oven to 350 degrees, flip carnival squash over on a sheet pan lined with parchment paper face down (the bottom should be up facing you). Place in the oven and bake for 45-55 minutes or until the squash is tender but not mushy. Take out and allow to cool to room temperature.
    stuffed squash recipe

For the gochujang aioli

  • Place both ingredients in a bowl and mix well. Set aside for later

To finish

  • See recipes for cranberry sauce and poached pear. When ready to plate place the squash back in the over for 10 minutes to heat up. Then add the aioli on the bottom of the squash, add the pears, avocados, and cranberry sauce. Finish with
    stuffed carnival squash


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