I was recently introduced to Carnival squash, which is a lot like acorn squash but is a little sweeter and colored differently on the outside. But since I haven't eaten acorn squash much either, I went looking for recipes to make with it, and settled on this.
Notes:
- I used olive oil instead of ghee/butter.
- The second time I made it, the skin took on a really unappetizing texture (might depend on how fresh/large your squash is; this one was kind of big and had a more stringy texture compared to the one I used the first time). I peeled the cooked slices, threw away the skins and mashed the flesh to eat instead. Yum.
Verdict: I loved it and would absolutely make it again.
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