![carnival squash carnival squash](https://www.garden.eco/wp-content/uploads/2018/02/identify-squash.jpg)
Add the rest of the wine and cover with a lid. Toss to coat with oil and mix with mushroom/scallions mixture. If the pan is dry, add a touch more oil, then add the kale. Cook until the scallions are translucent. When tender, add the scallions and the garlic. Season with salt and pepper and cook until tender. When hot, add the butter, and when it stops foaming add the mushrooms. While the squash cooks, heat a large skillet over medium high heat and film with oil. When just tender, carefully turn over and roast 5 minutes more to dry the squash out a little and give it some color. Place cavity down on a sheet pan and roast 30 minutes or just until tender. Oil inside the squash and lightly dust with cinnamon, garlic, salt and pepper. INGREDIENTS: 2 medium Carnival squash, split through the stem and seeded 2 cups cooked farro (see recipe for Basic Farro) 2 cups mushrooms, cut into ¼ inch dice 3 cups Scotch kale, washed and chopped finely 6 scallions, trimmed and finely sliced 2 cloves garlic, minced 2 apples, cored and cut into ¼ inch dice Salt and pepper to taste Cinnamon as needed Garlic powder as needed 1-2 tablespoons fresh oregano and thyme, minced 1 cup white wine 2 tablespoons butter Neutral flavored oil as needed Switch the greens around as well as the mushrooms. Experiment with whatever leftover grains you might have. This basic recipe is a good starting point for playing with your food.
#Carnival squash free
Feel free to leave it out if it seems discordant to you. The apple adds an unexpected lightness and sweetness that plays well with the squash and makes an excellent foil for the earthiness of the other ingredients.
![carnival squash carnival squash](https://portalvhds26k4f5tktj3ck.blob.core.windows.net/spotpics/sp57157.jpg)
This is a dish with lots of flavor, and while filling, it will not weigh you down.