Even my children, who can be a bit suspicious of unfamiliar food, liked this recipe. It’s a savory dish, but it almost has a dessert feel to it. I had never eaten carnival squash before preparing this recipe, but I’ll definitely be trying it again. I think this would be excellent prepared in small individual pie crusts for breakfast, brunch or dinner– or even as an appetizer. Prepared without the crust, it could even be a low carb addition to a meal. I think I roasted the squash because it was easier. And I made mine in a pie crust in a pie pan– it will fit in a pie pan, by the way. And I skipped the nuts– but other than that I followed the recipe exactly as written 
Carnival squash quiche
2 cups Carnival Squash (or any other variety of Winter Squash) peel and cube
1 cup Cottage Cheese
2 Eggs
1/2 cup Milk
1/4 teaspoon Ground Nutmeg
1/4 cup Nuts chopped
In a pan with a small amount of water, cook the squash for about 10 minutes or until very tender. Drain. In a blender, mix together cottage cheese and eggs till smooth. Add squash, milk, and nutmeg. Blend until smooth. Pat cooked rice on the bottom of a 10 x 6 x 2 inch casserole dish. Pour squash mixture on top. Bake at 350° F for 40-45 minutes or until set. Let stand for 5 minutes. Sprinkle with nuts. Cut into squares and serve immediately.
