Best Stuffed Squash Recipe!
Looking for a new and creative way to make a stuffed squash? Try this amazing carnival stuffed squash recipe with avocado, cranberry, and pear.
I love the fall weather, I love the fall vegetables, I love all of the fall ingredients that you can combine different flavors and textures with. I love putting on a sweater or jacket and feeling the warmth not only from the clothes but the food we eat.
Roast the carnival on a sheet pan lined with parchment paper.
The title of this recipe might sound like in an odd combination, but it really works out to be amazing vegetarian recipe. This recipe has a great contrast of flavors and textures with the poached pear, the avocado and the secret sauce, gochujang aioli. Here is the carnival stuffed squash recipe, I hope you enjoy it!
Stuffed Carnival Squash, Pear, Cranberry, and Avocado
- 8 small carnival squash
- 8 tbsp olive oil
- 8 cloves garlic
- 8 slices ginger
- 1 tsp salt
Garnish
- 2 lb Poached Asian Pear (cut with melon baller see recipe )
- 2 each avocados (cut with melon baller)
- 1/2 cup cranberry ginger sauce (see recipe )
- 4 edible flowers
- 1/4 cup green onions (chopped)
Gochujang aioli
- 1 cup vegenaise
- 3 tbsp gochujang
How to roast squash/pumpkin
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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.
For the gochujang aioli
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Place both ingredients in a bowl and mix well. Set aside for later
To finish
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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.
